in Soup Recipes

Cucumber soup

updated

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Ingredients for 2 servings:

  • 1 cucumber(s), about 500 g
  • ½ bunch dill, fresh
  • 200 g Turkish yogurt (10% fat)
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbsp balsamic vinegar, white
  • some pepper, freshly ground white

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

a chilled cucumber soup with dill and yogurt

Wash, dry, halve, and deseed the cucumber. Cut the cucumber into small pieces, season with salt, and let stand for 10 minutes. Pluck the dill from the stems and finely chop. Puree the cucumber and the cucumber juice until smooth, add the dill along with the yogurt, vinegar, sugar, and pepper, and blend thoroughly again. Refrigerate for a few hours, season to taste, and serve in small glasses. Serve with a slice of crusty baguette and gravlax or some North Sea crab.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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