Cucumber-Yogurt Soup With Fresh Dill
- Total Time
- 3 hours 10 minutes, plus overnight drain time
- Rating
- Comments
- Read comments
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Ingredients
- 32ounces plain lowfat yogurt
- 2large seedless cucumbers, peeled and coarsely grated (3 cups)
- 1clove garlic, peeled and minced
- 2tablespoons extra-virgin olive oil
- 1tablespoon chopped fresh dill
- 2½teaspoons kosher salt, plus more to taste
- 2cups water
Nutritional analysis per serving (4 servings)
215 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 0 grams dietary fiber; 17 grams sugars; 12 grams protein; 1002 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the yogurt in a paper- towel-lined sieve and let drain over a bowl, in the refrigerator, several hours or overnight.
- Step 2
Stir together the cucumbers, garlic, olive oil, dill and salt. Place the drained yogurt in a large bowl and gradually whisk in the water until very smooth. Stir in the cucumber mixture.
- Step 3
Refrigerate the soup until very cold, at least 3 hours. If needed, thin with a little more water. Taste and add more salt, if necessary. Ladle into bowls and serve.
Private Notes
Comments
I used one English cucumber and about ten ounces of nonfat Greek yogurt, so no need to drain regular yogurt. Did not want it soupy, so no added water. More like a raita. At these amounts of main ingredients, I decreased salt and olive oil, but added some black pepper. Very delicious.
Why would you drain the whey and then add back water? Just use greek yogurt in all it’s tangy glory and call it a day.
Delicious! I didn’t add the water and just made a nice yogurt cucumber side dish. Oh so good!
This is a very old recipe that I had clipped from NYT and stuck in a soup cookbook. Yay for Cooking!
1. Agree that Greek yogurt better than regular yogurt
2. Agree that way less than 2 c water; no more than 1 c.
3. Add more dill.
4. Don't fully peel cukes.
5. Spike it with ground cayenne, or hot sauce
6. 2 cloves garlic
I just made the soup this morning and have to leave town for a family emergency.
Can I freeze it?
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