Cold Cucumber Soup with Yogurt and Dill

Name: Cold Cucumber Soup with Yogurt and Dill
Cook time: 8 h 20 min
Total time: 8 h 20 min
Cuisine: American
Ingredients: 2 large European cucumbers (2 1/4 pounds), halved and seeded—1/2 cup finely diced, the rest coarsely chopped; 1 1/2 cups plain Greek yogurt; 3 tablespoons fresh lemon juice; 1 small shallot, chopped; 1 garlic clove; 1/3 cup loosely packed dill; 1/4 cup loosely packed flat-leaf parsley leaves; 2 tablespoons loosely packed tarragon leaves; 1/4 cup olive oil, plus more for drizzling; Salt; Fresh ground white pepper; 1/2 red onion, finely chopped

Instructions

Cook:8h 20min

Cold soups are ideal for hot summer days, and this cold cucumber soup recipe from Andrew Zimmern gets tang and creaminess from Greek yogurt and big, summery flavor from lots of fresh herbs.

Updated at: Tue, 17 Feb 2026 09:00:29 GMT