Chilled Cucumber Soup


Chilled Cucumber Soup

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March 29, 2017

Chilled Cucumber Soup


2 (17-ounce) containers Greek yogurt

1 1/2 cups half-and-half

3 cucumbers, unpeeled, seeded and chopped

3/4 cup chopped red onion

3 pearl onions, white and green parts, chopped

2 tablespoons kosher salt

1 tablespoon freshly ground black pepper

1/4 cup chopped fresh dill

3/4 cup freshly squeezed lemon juice (6 lemons)

Thin slices of lemon, halved, for garnish

Fresh dill, for garnish


1In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper.

2 Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Process until the cucumbers are coarsely pureed and then pour into another bowl. Continue processing the soup until all of it is pureed. Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold. Just before serving, stir in the lemon juice. Serve chilled, garnished with lemon, and fresh dill.