Creamy Cucumber Soup with Yogurt

Creamy Cucumber Soup with Yogurt

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  • 20 ounces Cucumbers
  • 1 cup Greek Yogurt
  • 2 tbsp Lemon Juice
  • 1- ounce onion
  • 1 clove of garlic
  • 1/3 cup dill
  • 1/4 cup flat-leaf parsley
  • 2 tbsp tarragon
  • 1/4 cup olive oil
  • Salt and pepper


    1. In a blender, combine the chopped cucumber, yogurt, lemon juice, onions, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil.

    2. Blend until smooth. Season with salt and pepper, cover and refrigerate for at least 30 minutes

    3. Season the soup again just before serving. Pour the soup into bowls.

    4. Garnish with diced cucumber, onions and a drizzle of olive oil and serve.


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