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Chilled Cucumber and Dill Soup

August 4, 2010

I have been on the lookout for some great tasting cold soups this summer and this one is a cold, refreshing winner.  Recently @kalofagas (on Twitter) posted this delicious soup “Tarator”.  As soon as I read the recipe I knew it would be wonderful.  Cucumber and dill can do no wrong.  It is the quickest soup I have ever made and perfect for lunch or as a separate course for dinner.  I know I will be making quite a few of Peter Minakis’s recipes and you can find his wonderful Greek recipes on his website Kalofagas Greek Food and Beyond at .

Chilled Cucumber and Dill Soup


  • 1 English Cucumber (washed and cut in 1″ pieces) (save a few pieces for Garnish)
  • 1-2 Garlic Cloves (chopped)
  • 1 T. Red Wine Vinegar
  • 1 C. Crumbled White Bread (2 slices, crusts removed)
  • 1 1/2 C. Plain Yogurt
  • 2 T. Extra Virgin Olive Oil
  • 1/2 C. Water
  • 1/4 Fresh Dill (chopped) plus a few sprigs for Garnish)
  • Sea Salt (to taste)
  • Diced Cucumber (for Garnish)*

* If you forget to save some cucumber (like me) for garnish, use Parsley, Dill or Chives (chopped)


  1. Add the chopped garlic, red wine vinegar and crumbled bread to the blender or food processor and blend into a paste
  2. Add the cucumber and pulse until the ingredients become a mash
  3. Add the yogurt and blend thoroughly
  4. Add the water slowly until you have the right consistency
  5. Add some salt to taste, dill and olive oil and pulse a few times
  6. Pour into a container, cover and refrigerate until chilled (about 2 hours)
  7. When ready to serve stir the soup thoroughly and serve in chilled bowls or glasses


(Serves 4-6) or (Serves 10-12 in small glasses)

Many thanks to Peter Minakis, Kalofagas Greek Food and Beyond (

A contribution to “Summer Fest 2010”.  For more details and recipes go to

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