Cucumber-Yogurt Soup

Cucumber-yogurt Soup Recipe

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Nita Clapper


If you have a garden or have access to a local farmer's market, please plan to use the fresh produce all summer! What a difference! SOOOO GOOOD! This recipe is one of our favorite for a hot Oklahoma Summer day! Hope you enjoy it!


★★★★★ 1 vote

4 (1 1/3-cup) servings


  • 1 16 oz
    plain yogurt
  • 1 1/2 c
    cold water
  • 1/4 c
    vegetable oil
  • 2
    cucumbers, peeled, finely chopped
  • 2
    garlic cloves, minced
  • 2 Tbsp
    chopped fresh dill
  • 2 Tbsp
    fresh parsley
  • 1/2 tsp
  • 1/2 c
    finely chopped walnuts

How to Make Cucumber-Yogurt Soup


  1. In a large bowl, stir yogurt until creamy. Slowly whisk in water and oil. Add cucumbers, garlic, dill, parsley, salt and walnuts; mix well. Serve cold. Refrigerate leftovers.

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About Cucumber-Yogurt Soup

Course/Dish: Cream Soups
Other Tag: Quick & Easy

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