Vegan Chilled Cucumber Yogurt Soup with Turmeric & Dill

Total time1 hr 15 min

Prep time15 min

Cook time0 min

5.0

(9)

Vegan Chilled Cucumber Yogurt Soup with Turmeric & Dill

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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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