HomeRecipesSoups & StewsVegetarianChilled Cucumber Yogurt SoupBy Tested and perfected in the Sur la Table kitchenShareCopy LinkEmailPinterestChilled Cucumber Yogurt SoupBy Tested and perfected in the Sur la Table kitchenShareCopy LinkEmailPinterestIngredientsYield/Serves: Makes 4 servings 3 cucumbers, peeled, seeded, and chopped, plus 1 cup peeled, seeded, and finely diced cucumber 2 cups plain yogurt ¼ cup chopped fresh dill, plus extra for garnish Salt and pepper to taste ½ teaspoon coarsely ground toasted cumin seeds ½ teaspoon coarsely ground toasted coriander seeds ½ teaspoon coarsely ground toasted fennel seeds ProcedureKeep your summers cool with this tangy, light and refreshing Mediterranean soup. In a blender puree chopped cucumbers, yogurt, and salt and pepper to taste. Transfer to a bowl. Chill soup at least 6 hours or overnight. Stir in finely diced cucumber and ¼ cup chopped dill and sprinkle soup with toasted spices. Garnish soup with more chopped dill.
