Recipe: Cold Cucumber Dill Yogurt Soup

This refreshing soup is wonderful on a hot summer afternoon and pairs well with thick ham sandwiches.


  • 2 large cucumbers
  • 1 1/2 cups plain, fresh Greek-style yogurt
  • Juice of 1 large lemon
  • 1 small green onion, chopped
  • 1 clove garlic
  • 1/3 cup loosely packed fresh dill
  • 1/4 cup loosely packed flat-leaf parsley
  • 2 Tbsp. loosely packed tarragon leaves
  • 1/4 cup olive oil, plus more for drizzling
  • 1/2 red onion, finely chopped
  • Sea salt and white pepper


  1. Finely dice 1/2 cup of the cucumber, and cover tightly. Store in the refrigerator to use for garnish later. Coarsely chop the remaining cucumber.
  2. Blend together the chopped cucumber, yogurt, lemon juice, green onion, garlic, dill, parsley, tarragon, and a scant 1/4 cup olive oil until smooth.
  3. Season with salt and pepper to taste.
  4. Transfer to a tightly-closed container and refrigerate the soup for 8-10 hours, or overnight.
  5. Just before serving, taste and season the soup again. Pour into chilled bowls and garnish with the diced cucumber, red onion, and a drizzle of olive oil before serving.

At A Glance

PREP: 10 minutes
COOK: 10 hours, 10 minutes
TOTAL: 10 hours, 20 minutes
YIELD: Approximately 2 cups
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