| Level: | Easy |
| Total: | 2 hr 20 min |
| Prep: | 20 min |
| Inactive: | 2 hr |
| Yield: | 9 servings |
Ingredients
- 2 (17-ounce) containers Greek yogurt
- 1 1/2 cups half-and-half
- 3 hothouse cucumbers, unpeeled, seeded and chopped
- 3/4 cup chopped red onion
- 9 scallions, white and green parts, chopped
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1/4 cup chopped fresh dill
- 3/4 cup freshly squeezed lemon juice (6 lemons)
- 3/4 pound cooked large shrimp, halved
- Thin slices of lemon, halved, for garnish
- Fresh dill, for garnish
Instructions
- In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper. Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Process until the cucumbers are coarsely pureed and then pour into another bowl. Continue processing the soup until all of it is pureed. Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.
- Just before serving, stir in the lemon juice. Serve chilled, garnished with the shrimp, lemon, and fresh dill.
Nutrition Facts
| Calories | 176 |
| Total Fat | 5 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 95 milligrams |
| Sodium | 1698 milligrams |
| Carbohydrates | 12 grams |
| Dietary Fiber | 1 grams |
| Sugar | 6 grams |
| Protein | 20 grams |
Reviews
haven’t made the soup yet, so no rating.
but a question: I have pickling cukes. Anybody know the approx weight of Ina’s 3 hothouse cucumbers, unpeeled, seeded and chopped, or how many cups it is chopped?
but a question: I have pickling cukes. Anybody know the approx weight of Ina’s 3 hothouse cucumbers, unpeeled, seeded and chopped, or how many cups it is chopped?
Didn’t have red onion so used radishes and added a semi hot pepper. Added a few ice cubes and water to facilitate blending. White pepper and 1/4 of the salt called for. Garnished with basil.
This was perfect for a hot Texas evening. Refreshing, light, delish. I too adjusted the salt for our taste. Can’t wait to try the leftovers tomorrow.
I cut the recipe in 1/2 and added 1/2 the salt it called for. The first night we had it I noticed it was too chunky but the flavor was spot on. Second night I put it back in the food processor and gave it a few more pulses until it was smooth in texture. Excellent with the shrimp added. So refreshing! Will make again!
Omg to SALTY
I will never use that much salt no matter what kind. Not healthy! Love the idea of cold cuke soup. Like the red onions too.
make sure you use kosher salt rather than regular salt. If you are using regular salt, use HALF as much that is called for.
As other reviews indicated the salt listed was way too much. The red onion I cut back on using less than the 3/4 cup listed after reading reviews and it was still too overpowering for the delicate flavor of the cucumber. The entire batch with all the costly ingredients went down the garbage disposal after my husband and I tasted it before our dinner party. Thank goodness I didn’t serve it to our guests.
This is so refreshing! However make it and let it sit overnight. It is way to salty tasting if the flavors don’t have adequate time to marry. Two hours is not long enough.
During the 90+ degree days…anyone who enjoys cold fruit, cold carrots, etc., this recipe makes a delicious cold veggie soup.To cucumber veggies…add yogurt n fresh seafood / chicken of choice…delicious.Other evals rate lower because of salt. As long as I taste as I make…this recipe makes a great cooler!.Annie, Fremont, CA