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 2g

Cholestrol 7mg

Sodium 476mg

Total Carbohydrate 12g

Dietary Fiber 1g

Protein 7g


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