Cucumber-Yogurt Soup With Fresh Dill

Recipe from Leon Alcalai

Adapted by Molly O’Neill

Published October 28, 1995

Total Time
3 hours 10 minutes, plus overnight drain time
Rating
4(42)
Comments
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—Molly O'Neill

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Ingredients

Yield:Four servings

  • 32 ounces plain lowfat yogurt

  • 2 large seedless cucumbers, peeled and coarsely grated (3 cups)

  • 1 clove garlic, peeled and minced

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon chopped fresh dill

  • 2 ½ teaspoons kosher salt, plus more to taste

  • 2 cups water

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

19 grams carbs; 14 milligrams cholesterol; 215 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 1002 milligrams sodium; 12 grams protein; 17 grams sugar

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

  1. Step 1

    Place the yogurt in a paper- towel-lined sieve and let drain over a bowl, in the refrigerator, several hours or overnight.

  2. 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.

  3. 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.

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Ratings

4 out of 5
42 user ratings
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Comments

SBC

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.

The other nguyen

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.

heidi

Delicious! I didn’t add the water and just made a nice yogurt cucumber side dish. Oh so good!

Ellen Sleeter

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

carol White

I just made the soup this morning and have to leave town for a family emergency.
Can I freeze it?

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Credits

ADAPTED FROM LEON ALCALAI

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