Yogurt Dill Cucumber Soup is certainly good on any of the warm lazy days of summer but when it comes to health any day of the year is a good day for this Middle Eastern, Mediterranean dish. I might describe this soup as kind of a blended salad because it contains um…salad ingredients.
You will need a blender or an emersion stick to make this and the rest of the ingredients are all readily available.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 3 C Peeled & Seeded Rough Chopped Cucumber (About 2½-3 Cucumbers Depending On Size)
- 2 C Plain Full Fat Yogurt (Labne Is Best)
- ½ Medium Minced Red Onion
- 2 T Dried Dill
- 2 T Dried Parsley
- 2 t Dried Tarragon (Or More To Taste And Remembering Tarragon Is A Potent Herb)
- 1½ t Crushed Garlic
- ¾ t Salt
- ¼ t Pepper (White Pepper Might Be Best)
- ¼ C Lemon Juice
- 6 T Olive Oil
- ½ C Peeled & Seeded Finely Diced Cucumber (To Be Used As Garnish)
- 1 Minced Shallot (To Be Used As Garnish)
- More Salt & Pepper As Needed & To Taste
- Put first 10 ingredients in a blender until smooth.
- Refrigerate at least 4-6 hours.
- Pour into bowls, garnish with diced cucumber & minced shallots, and drizzle with olive oil
- 6 Servings
- 172 Calories, 5.4g Protein, 14.8g Fat, 6.5g Carbs, 1.6g Fiber, 4.9g Net Carbs
- This will last more than several days in the fridge and of course this gives plenty of time for the marriage of flavors. My best guess it will not last that long.
- I have shown a small picture of the Labna that I use as it is so much thicker than regular yogurt but unless you live in a metropolitan or Middle Eastern area, it will probably not be available to you.
- I think a little added mint might be a good addition.