Cold Cucumber Yogurt Soup

Cold Cucumber Yogurt Soup

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Prep Time: 20 minutes
Total Time: 8 hours 20 minutes
Cuisine: Mediterranean, Spanish
Course: 1 pot meals, Appetizers, Soups
Servings: 5 Cups


  • 1 1/2 Cups Prairie Farms Plain Whole Yogurt
  • 2 Large English cucumbers, halved and seeded
  • 3 Tbsp Fresh Lemon Juice
  • 1 Shallot, chopped
  • 1 Clove Fresh Garlic
  • 1/3 Cup fresh dill
  • 1/4 Cup Flat-leaf Parsley Leaves
  • 2 Tbsp Tarragon leaves
  • 1/4 Cup olive oil
  • Dash salt
  • Dash Fresh Ground White Pepper


  • 1 Prairie Farms Sour Cream Squeeze Pouch
  • 1/2 Cup Red Onion, finely chopped
  • Dash olive oil


  • In a blender, combine chopped cucumber with yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the olive oil. Blend until smooth. Season with salt and white pepper, cover and refrigerate overnight.
  • Season soup again before serving. Pour into cups or bowls and garnish with the finely chopped red onion, a dash of olive oil, and squeeze sour cream topping as desired.
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