Chilled Cucumber Yogurt Soup
![photo by Raquel Grinnell](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/51/79/88/JjaMvDQaiKmwQo8uaHJA_10202657829950082.jpg)
photo by Raquel Grinnell
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/383488/usevXWaR7C2jkd1xRq5Z_Raquel%2520Bermuda%2520Photo.jpg)
- Ready In:
- 2hrs 5mins
- Ingredients:
- 8
- Yields:
-
6 bowls
- Serves:
- 6
ingredients
- 1⁄2 teaspoon garlic, fresh and finely chopped
- 6 seedless European cucumber, peeled, seeded and grated
- 2 tablespoons fresh lemon juice
- 1 cup fresh basil leaf, loosely packed
- 1⁄2 cup fresh dill weed, chopped
- 3 cups plain yogurt
- 2 tablespoons olive oil (plus additional to drizzle)
- 2 teaspoons kosher salt
directions
- Mix all the ingredients in a blender on high speed until smooth. Chill in the refrigerator for at least two hours.
- To serve, garnish each bowl of soup with a dollop of yogurt, a drizzle of olive oil and a sprig of fresh dill.
Questions & Replies
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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