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from Bao's cookbook

Cucumber and Yogurt Soup (Book of Soup)




  • 1 large cucumber
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 2-1/2 cups hot chicken stock
  • Grated peel and juice 1/2 lemon (add 5 min before cooking finishes)
  • 1 tablespoon chopped fresh dill 1/4 cup plus 2 tablespoons plain yogurt
  • Salt and pepper to taste
  • Fresh dill sprigs to garnish
  • Preparation:
    1. Reserve 2 inches of cucumber, then chop remainder. In a large saucepan, saute onion in olive oil until soft. Add chopped cucumber, chicken stock, lemon peel and juice and chopped dill.
    2. Bring to a boil, then cover and simmer 15 to 20 minutes. In a food processor fitted with a metal blade or a blender, process mixture to a puree. Pour into a bowl and cool. Stir in 1/2 of I yogurt and refrigerate until chilled.
    3. Season with salt and pepper.
    4. Thinly slice reserved piece of cucumber. To serve, float cucumber slices on soup and spoon remaining yogurt on top. Garnish with dill sprigs.

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    modified: 2012.01.23 | created: 2012.01.23

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