This cold cucumber-dill soup has a surprisingly seductive taste. The secret is that both the broth and the yogurt garnish are loaded with fresh (never dried) dill and chives. Serve as a starter or a light lunch entree. The recipe calls for “handfuls” of herbs; if you are relying on the grocery store instead of the garden or farmers' market, you'll need about one large bunch or one to two 2- to 3-ounce packets. Recipe by Nancy Baggett for EatingWell.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2011
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine broth, potatoes, cauliflower (or additional potato) and celery in a large saucepan. Lay the whole dill and chives on top. Bring to a boil over medium-high heat. Adjust the heat so it boils briskly and cook until the vegetables are very tender when pierced with a fork, 15 to 18 minutes. Remove from the heat and set aside until cooled slightly.

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  • Meanwhile, combine 1/4 cup each chopped dill and chives with yogurt in a food processor. Process until the herbs are finely chopped and the mixture is slightly green. Transfer half the mixture to a bowl; cover and refrigerate to use later as a garnish. Leave the remainder in the processor.

  • Using a fork, lift off and discard the herbs from the pan. Transfer the vegetables to the processor with a slotted spoon (leave the broth in the pan). Add butter; process until very smooth, scraping down the sides as needed.

  • Add diced cucumber to the broth. Bring to a gentle boil and cook until the cucumber is just cooked through but still slightly crisp, about 3 minutes. Remove from the heat. Thoroughly stir the pureed vegetables into the cucumber mixture. Season with pepper. Refrigerate until chilled, at least 3 hours or up to 3 days.

  • Serve the soup with a dollop of the reserved herbed yogurt. Garnish with small sprigs of dill, chopped chives and/or half-slices of cucumber, if desired.

Tips

Make Ahead Tip: Prepare through Step 4, cover and refrigerate for up to 3 days.

Nutrition Facts

105.7 calories; protein 6.4g 13% DV; carbohydrates 13.6g 4% DV; exchange other carbs 1; dietary fiber 1.4g 6% DV; sugars 5g; fat 3.2g 5% DV; saturated fat 2g 10% DV; cholesterol 9.1mg 3% DV; vitamin a iu 306.7IU 6% DV; vitamin c 11.5mg 19% DV; folate 30.5mcg 8% DV; calcium 107.1mg 11% DV; iron 0.6mg 3% DV; magnesium 25.4mg 9% DV; potassium 502.6mg 14% DV; sodium 490.6mg 20% DV; thiamin 0.1mg 8% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 0
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Rating: 2 stars
10/29/2011
Too much like potato soup I felt this was like potato soup with cucumber added. I much prefer the creamy cucumber soup on this site. Pros: quick Read More