Yogurt and Cucumber Soup with Dill

This is a traditional Easter brunch item in many warm parts of the world. Make it the first course at your Easter feast.

Serves: 6Hands-on: 10 minutesTotal: 4 hours 10 minutesDifficulty: Easy

Serves: 6


  • 3 cups plain low-fat yogurt
  • 2 cups 2% milk
  • 1 large cucumber, peeled, seeded, and grated
  • 2 garlic cloves, peeled and minced
  • 2 1⁄2 Tbsp. finely chopped fresh dill, divided
  • 2 Tbsp. olive oil
  • 2 Tbsp. fresh lemon juice
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. freshly ground white pepper
  • 4 drops hot pepper sauce


  • Put the yogurt into a cheesecloth-lined strainer and let drip over a bowl for 2 hours at room temperature, or overnight in the refrigerator.
  • Discard the water from the yogurt and place the yogurt in a medium-sized bowl. Whisk the milk into the yogurt until smooth. Stir in the cucumber, garlic, 2 tablespoons dill, olive oil, lemon juice, salt, pepper, and hot pepper sauce. Refrigerate for 2 hours, until ice cold.