Chilled Cucumber Yogurt Soup

Makes 12 Servings

  • Total Time: 20
  • Prep Time: 10
  • Cook Time: 10

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

Instructions

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