Top | Megan Scott

Cucumber-Yogurt Soup

(recipe, Megan Scott)


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Ingredients

    Soup
    1. 2 cups (16 ounces) Greek yogurt, whole-milk or low-fat
    2. 1 cup chicken or vegetable stock
    3. 3 Tbsp. extra-virgin olive oil
    4. Zest of 1 lemon
    5. 2 to 3 Tbsp. lemon juice
    6. 1 garlic clove, microplaned or mashed to a paste
    7. ½ tsp. kosher salt
    8. 1 Tbsp. chopped chives
    9. 1 Tbsp. chopped dill
    10. 1 Tbsp. chopped mint
    11. 2 Persian cucumbers (about 8 ounces), diced
    12. ⅓ cup golden raisins
    Garnishes
    1. Sliced toasted almonds
    2. Sumac

    Steps

    1. Whisk together the yogurt, stock, olive oil, lemon zest and juice, garlic, salt, and herbs until smooth. Stir in the cucumbers and golden raisins. Chill the soup for at least 30 minutes.
    2. Serve topped with toasted almonds, sumac, and additional herbs if desired.