Related Posts Plugin for WordPress, Blogger...

« Quick and easy curried tofu, broccoli and mushroom soup recipe | Main | Seven soups every Saturday: chicken noodle soup recipes »

August 19, 2010

Recipe for cucumber, yogurt and dill soup

Cucumber, yogurt and dill soup 

If you love Indian raita and Greek tzatziki, this soup has your name on it. The cuisines of hot-weather cultures often combine cooling yogurt and crisp, crunchy cucumber with fresh herbs, and that's all there is to this soup. If you have mint running amok in your herb garden, use it. If you have dill or parsley, use those. Plan to make the soup a few hours ahead, to allow the flavors to come together, and serve it ice-cold.

Cucumber, yogurt and dill soup

Inspired by every wonderful bowl of tzatziki I've ever eaten, this recipe serves 4.


6 mini cucumbers, or 1 English (seedless) cucumber, roughly diced
8 oz plain Greek yogurt (I use 0% fat)
1 cup water (or substitute chicken stock, if you wish)
1 oat bran or whole wheat pita bread, torn into small pieces
3 Tbsp fresh dill weed
1 Tbsp honey, or more to taste
Kosher salt and fresh ground pepper, to taste


In a food processor or blender, puree the cucumbers and dill. Add remaining ingredients, and blend until smooth.

Chill for at least 2 hours, or up to 6 hours. Taste and adjust seasoning with salt, pepper and honey, before serving.

Garnish with a bit of dill weed, and serve very cold.

Print recipe only.


Posted by: Alanna | August 19, 2010 at 10:27 AM

Have you actually used chicken stock in this, Lydia? The reason I ask, I have a favorite summer cold soup that I make with chicken broth from a can or powder. Then a reader made it with homemade chicken stock and because of the gelatin, cold, the soup was all gloppy. It's the one recipe I know isn't improved by good homemade chicken stock!

Posted by: Lydia | August 19, 2010 at 10:36 AM

Alanna, great question. I have made it both ways, using water or my own homemade chicken stock. Because the water leaches out of the cucumber as it sits with the liquid and salt, there is more than enough liquid in this to keep the soup from getting gloppy. The bread also helps the soup retain its texture.

Posted by: Kalynskitchen | August 19, 2010 at 11:53 AM

Love the sound of this for a hot summer day! (BTW, I have that same placemat you used in the photo!)

Posted by: Lydia | August 19, 2010 at 11:56 AM

Kalyn, I have to thank Pier 1 for their great selection of placemats for blog photography! I love that you can buy single placemats there, without having to buy a full set.

Posted by: Amy O | August 20, 2010 at 11:04 AM

I waitressed at a Greek restaurant in my twenties, and I think I consumed pounds and pounds of homemade tzatziki on fresh-baked Greek pita. Thank you for another wonderful recipe, one that takes me down memory lane, and summer lunch idea. I'm off to make some right now!

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Comments are moderated, and will not appear until the author has approved them.

Find a soup

My Photo

  • I'm Lydia Walshin, a longtime food writer who lives and cooks in a real log house. If I could, I'd eat Chinese noodles, grapes, ice cream and soup every day.
Blog powered by TypePad
Member since 01/2006