Red Meat Allergy Friendly Chilled Cucumber Yogurt Soup with Turmeric & Dill
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Learn more →Ingredients
4 servings
- 2 large english cucumbers (about 2 lb total), roughly chopped
- 2 cups plain whole-milk yogurt
- 1 clove garlic, peeled
- 3 tbsp extra virgin olive oil, divided
- 2 tbsp fresh lemon juice
- ¼ cup fresh dill, loosely packed
- 2 tbsp fresh mint leaves
- ½ tsp ground cumin
- ¾ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper, freshly ground
For the turmeric oil
- ¼ tsp ground turmeric
- 1 tbsp extra virgin olive oil
For serving
- 2 tbsp fresh dill fronds (optional)
- thinly sliced cucumber rounds (optional)
Instructions
- 1
Combine the chopped cucumbers, yogurt, garlic, 2 tbsp of the olive oil, lemon juice, dill, mint, cumin, salt, and black pepper in a blender. Blend on high until completely smooth, about 60 seconds.
- 2
Taste and adjust salt and lemon juice. For a silkier texture, pour the soup through a fine-mesh strainer into a large bowl, pressing gently with a spatula. Transfer the soup to the bowl (or leave it in the blender jar), cover, and refrigerate until thoroughly chilled, at least 1 hour.
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