Cucumber Soup

This chilled soup is delicious on a hot summer day.

Yield 4-6 servings
Time 1 hour
  • grater
  • bowl
  • wooden spoon
  • 4 c cucumber, peeled, seeded, and grated
  • 2 c water
  • 2 c yogurt
  • ½ – 1 t salt
  • small clove garlic, minced
  • 1 T fresh dill
  • 1 T maple or agave syrup (optional)
  • fresh herbs for garnish (e.g., mint, chives), minced
Directions Mix everything but the garnish in a bowl.

Chill for at least an hour.

Ladle into bowls, top with herbs, and serve.

Notes Adapted from Molly Katzen’s New Moosewood Cookbook, in which it’s called “Chilled Cucumber-Yogurt Soup” – read my review.

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