Cold Yogurt and Cucumber Soup


For Soup:

2 English cucumbers, seeded and finely diced, ½ cup reserved for garnish

1½ cups FAGE Total 5%, 2%, or 0%

Juice of 1 small lemon, about 2 tbsp

⅓ cup fresh chopped dill

2 tbsp fresh chopped mint

2 tbsp olive oil, plus more for serving

2 garlic cloves, minced

½ tsp cumin

¾ tsp fine sea salt


To Serve:

½ cup chopped, toasted walnuts

Reserved, diced cucumber

Olive oil

Fresh dill

  1. Soup: In a blender combine cucumber, FAGE Total, lemon juice, dill, mint, olive oil, garlic, cumin and salt. Blend until smooth, adding up to ¼ cup very cold water to achieve a smooth consistency.
  2. To Serve: Ladle into bowls and top with toasted walnuts, cucumbers, a drizzle of olive oil, and dill.
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