Chilled Cucumber Yogurt Soup



  • 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 teaspoons salt
  • 1 teaspoon pepper


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.


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