This chilled soup makes a wonderful appetizer or side on a hot summer day. Bright bursts of dill provide a pleasant contrast to the milder flavor of cucumber.—Deirdre Cox, Kansas City, Missouri
Recommended: 62 Ways to Eat the Rainbow
- 1 pound cucumbers, peeled, seeded and sliced
- 1/2 teaspoon salt
- 1-1/2 cups fat-free plain yogurt
- 1 green onion, coarsely chopped
- 1 garlic clove, minced
- 4-1/2 teaspoons snipped fresh dill
- Additional chopped green onion and snipped fresh dill
- In a colander set over a bowl, toss cucumbers with salt. Let stand for 30 minutes. Squeeze and pat dry.
- Place the cucumbers, yogurt, onion and garlic in a food processor; cover and process until smooth. Stir in dill. Serve immediately in chilled bowls. Garnish with additional onion and dill. Yield: 5 servings.
Originally published as Cool as a Cucumber Soup in Taste of Home June/July 2011, p47
Reviews for Cool as a Cucumber Soup
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Reviewed Aug. 12, 2013
"Accidentally used vanilla yogurt (but countered that with sour cream). I was out of green onion, so I used powdered white onion and added 1/8 tsp. black pepper.Quite refreshing and simple to make."
Reviewed May. 29, 2011
"Very tasty-we enjoyed it very much!!"