Cucumber-Dill Soup
This refreshing cucumber yogurt soup is the perfect blend of cool, creamy yogurt and the fresh flavors of cucumber and dill. With a hint of garlic and a touch of caraway seeds, each spoonful offers a burst of flavor that is both light and satisfying. Serve this chilled soup in elegant glasses for a delightful appetizer or light lunch option on a warm day.
— Constant Cookbook
Ingredients
- 3 English (hothouse) cucumbers, peeled, halved lengthwise and seeded
- 1 cup Greek-style or other thick, whole-milk plain yogurt
- 1 Tbs. fresh lemon juice
- 3 green onions, including tender green portions, chopped
- 3 Tbs. chopped fresh dill
- 1 garlic clove, chopped
- 1 tsp. caraway seeds, crushed
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground white pepper
- 1 cup vegetable stock or reduced-sodium vegetable broth
- 2 Tbs. fruity extra-virgin olive oil
Instructions
- Coarsely chop 5 of the cucumber halves and transfer to a large bowl. Add the yogurt, lemon juice, green onions, dill, garlic, caraway seeds, salt and white pepper. Stir to combine, cover with plastic wrap, and let stand at room temperature for 1 hour to blend the flavors. Dice the remaining cucumber half and set aside until ready to serve.
- In a blender, puree the cucumber mixture until smooth. With the machine running, slowly add the stock and puree until it is fully incorporated, about 30 seconds. Transfer to a pitcher, cover with plastic wrap and refrigerate until chilled, about 2 hours. (The soup can be prepared up to 12 hours in advance and stored in an airtight container in the refrigerator. If it separates, simply stir it until emulsified.)
- Just before serving, stir in the diced cucumber and olive oil. Pour the soup into widemouthed glasses or cups and serve immediately. Serves 6.
- Adapted from Williams-Sonoma <i>Entertaining with the Seasons</i> (Free Press, 2010).
Yield
Serves 6.
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