clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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,

Recipe Card powered byTasty Recipes