Garnished Chilled Cucumber Dill and Yogurt Soup in Wide mouth Mason Jars for a Picnic

Chilled Cucumber Soup with Yogurt and Dill

  • Author: Andrew Zimmern, Food & Wine
  • Total Time: 25 Min
  • Yield: 5 Cups 1x
  • Category: Soup


Recipe appeared in Food & Wine



  • 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


  1. In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil.
  2. Blend until smooth.
  3. Season with salt and white pepper
  4. Cover and refrigerate for at least 8 hours or overnight.
  5. Season the soup again just before serving.
  6. Pour the soup into bowls.
  7. Garnish with the finely diced cucumber, red onion and a drizzle of olive oil and serve.


For the picnic, I placed the reserved diced cucumber in the bottom of 8 oz Wide Mouth Mason Jars – one for each person – and then ladled the soup on top.  Then added the garnish right as we served them at the picnic.

Keywords: Cucumber Soup, Soup, Cucumber, Dill, Easy, Make Ahead, Refrigerate,

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