Cucumber Yogurt Soup

  • Yield:6 to 8 as a starter
This recipe appears in:
In Season: Cucumbers


  • 4 cups peeled, sliced, seeded cucumbers
  • 2 cups water
  • 2 cups plain yogurt
  • 2 or 3 cloves garlic, peeled and minced
  • 1 tablespoon walnuts, lightly toasted
  • 1/4 cup lightly packed fresh mint leaves
  • 1 tablespoon finely chopped fresh dill
  • 1 teaspoon honey
  • Salt and pepper to taste


  1. 1.

    Put 2 cups of cucumber slices in a food processor. Set the other 2 cups aside.

  2. 2.

    Add the remaining ingredients to the food processor and purée. Transfer the purée to a bowl.

  3. 3.

    Stir in the remaining cucumbers and chill at least 4 hours before serving.

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