Tangy Cucumber Soup

Serving Size: 4
Prep Time:
Total Time:

To turn this tangy and refreshing yogurt-based soup into a terrific light meal, simply add poached shrimp.


  • 2 Pound Persian or English cucumbers, halved lengthwise, seeded and chopped
  • 0.5 cup plain fat-free Greek yogurt
  • 3 Tbsp fresh lemon juice
  • 2 small garlic cloves
  • 0.5 cup extra-virgin olive oil, plus more for garnish
  • 1 Tbsp chopped dill, plus sprigs for garnish
  • kosher salt
  • pepper


  1. In a blender, puree the cucumbers, yogurt, lemon juice and garlic. With the machine on, gradually add the 1/2 cup of oil until incorporated. Transfer to a bowl, stir in the chopped dill and season with salt and pepper. Cover and refrigerate until chilled, 30 minutes. Ladle the soup into bowls and garnish with a drizzle of olive oil and dill sprigs.

MAKE AHEAD The soup can be refrigerated overnight.

NOTES The soup can also be served as a sauce for grilled meats or used as a salad dressing.

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Recipe Credit: Justin Chapple
Image Credit: Con Poulos