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Chilled Greek Yogurt Soup

A light, refreshing chilled soup of creamy Greek yogurt, cucumbers, fresh dill and garlic.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Servings: 6 servings

Ingredients

  • 3 cups whole or low-fat (2%) Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 1-2 cups low-fat milk start with 1 cup and add more to reach desired consistency
  • 1 pound Persian cucumbers
  • 1/3 cup fresh dill, chopped
  • 1 teaspoon crushed garlic or more to taste
  • 1/2 teaspoon salt or more to taste
  • white pepper to taste
  • fresh mint sprigs or roughly chopped, for garnish
  • freshly squeezed lemon juice optional, to brighten flavor
  • chopped walnuts optional, for topping

Instructions

  • In a large mixing bowl, whisk together 3 cups Greek yogurt and 2 tablespoons olive oil until smooth.
  • Add 1 cup of the low-fat milk and whisk to loosen the yogurt; continue adding additional milk a little at a time until the mixture reaches a soupy consistency you prefer (about 1–2 cups total).
  • Grate the Persian cucumbers on a box grater into a bowl.
  • Wrap the grated cucumbers in cheesecloth or a clean kitchen towel and squeeze firmly to remove excess moisture.
  • Stir the drained cucumbers into the yogurt mixture along with 1/3 cup chopped dill, 1 teaspoon crushed garlic, 1/2 teaspoon salt and white pepper to taste; adjust seasoning as needed.
  • Cover and chill in the refrigerator for at least 1 hour and up to 4 hours to allow flavors to meld.
  • Before serving, whisk the soup again and add a splash more milk if needed to loosen the texture; taste and adjust seasoning or lemon juice if desired.
  • Ladle into bowls and garnish with fresh mint and optional chopped walnuts; serve chilled.

Equipment

  • Large Mixing Bowl
  • Whisk
  • Box grater
  • cheesecloth or clean kitchen towel
  • Measuring Cups and Spoons
  • Ladle
  • Refrigerator-safe container

Notes

  • Chill at least 1 hour for best flavor.
  • Start with 1 cup milk and add more to reach desired consistency.
  • Adjust garlic, salt, and white pepper to taste.
  • Optional: add a squeeze of lemon to brighten the soup.
  • Top with chopped walnuts for crunch if desired.
  • Recipe adapted from Olive Trees and Honey by Gil Marks.