Chilled Cucumber Yogurt Soup

January 01, 2014
makes 12 servings
prep time 10 min
cook time 10 min


  • 4 large seedless cucumbers (about 1 pound each)
  • 1 1/2 quarts low-fat plain yogurt
  • 1 cup fresh dill, chopped
  • 2 cloves garlic, minced
  • 2 teaspoon salt
  • 1 teaspoon pepper
Optional garnishes:
  • Smoked salmon, diced
  • Cucumber, sliced thin
  • Radishes, sliced
  • Rye bread croutons
  • Fresh dill


Peel 2 cucumbers and cut into chunks. Cut remaining 2 cucumbers into chunks. Place in food processor and process until pureed. Transfer mixture to large bowl. 

Add yogurt, dill, garlic and seasoning; stir until blended. Chill until served.

Recipe created by Chef Kerry Heffernan, Executive Chef, Eleven Madison Park, New York

Chilled Cucumber Yogurt Soup

PT10M PT10M PT20M Serves 12 Ingredients: 4 large seedless cucumbers (about 1 pound each), 1 1/2 quarts low-fat plain yogurt, 1 cup fresh dill, chopped, 2 cloves garlic, minced, 2 teaspoon salt, 1 teaspoon pepper, Optional garnishes: Smoked salmon, diced, Cucumber, sliced thin, Radishes, sliced, Rye bread croutons, Fresh dill,

nutritional facts

Per serving

Calories 97

Total Fat 2 g

Cholesterol 7 mg

Sodium 476 mg

Total Carbohydrate 12 g

Dietary Fiber 1 g

Protein 7 g


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