Chilled Cucumber Yogurt Soup with Dill

This light Summer soup is a perfect first course on a hot day, and is heavy in flavor thanks to all the fresh herbs. Inspired by Food & Wine's Cold Cucumber Soup with Yogurt & Dill.

 3 cucumbers
 2 cups yogurt (Greek or Regular)
 2 garlic scapes, chopped (or 1 large clove of garlic)
 1/3 cup minced dill fronds
 10-12 basil leaves, torn
 1/3 cup flat leaf parsley
 1 tsp pink himalayan salt
 2 tbsps apple cider vinegar
 3 tbsp sunflower oil

1

Cut the cukes in half lengthwise and remove seeds with a spoon (save for another use or compost.) Roughly chop all but 1/4 of a cucumber and add into your Vitamix or blender. Finely chop the 1/4 remaining cucumber (should be about a half cup) and reserve for garnish.

2

Into the blender add the rest of the ingredients-- the 2 cups of yogurt, the garlic scapes, minced herbs (dill, basil & parsley), salt, apple cider vinegar and oil. Blend until smooth, and taste to adjust seasoning (if it's too salty, add a bit more yogurt or some lemon juice, and if there isn't enough punch for you, add some more vinegar.) Allow to refrigerate at least 4 hours, or ideally overnight. Serve with the minced cucumber on top as a garnish.

Ingredients

 3 cucumbers
 2 cups yogurt (Greek or Regular)
 2 garlic scapes, chopped (or 1 large clove of garlic)
 1/3 cup minced dill fronds
 10-12 basil leaves, torn
 1/3 cup flat leaf parsley
 1 tsp pink himalayan salt
 2 tbsps apple cider vinegar
 3 tbsp sunflower oil

Directions

1

Cut the cukes in half lengthwise and remove seeds with a spoon (save for another use or compost.) Roughly chop all but 1/4 of a cucumber and add into your Vitamix or blender. Finely chop the 1/4 remaining cucumber (should be about a half cup) and reserve for garnish.

2

Into the blender add the rest of the ingredients-- the 2 cups of yogurt, the garlic scapes, minced herbs (dill, basil & parsley), salt, apple cider vinegar and oil. Blend until smooth, and taste to adjust seasoning (if it's too salty, add a bit more yogurt or some lemon juice, and if there isn't enough punch for you, add some more vinegar.) Allow to refrigerate at least 4 hours, or ideally overnight. Serve with the minced cucumber on top as a garnish.

Chilled Cucumber Yogurt Soup with Dill

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