Cucumber Soup with Greek Yogurt, Dill

A Jerry James Stone Recipe


Green, Soup


  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 tbsp chopped parsley
  • ¼ tsp sea salt
  • 2 tsp lime juice
  • 2 pounds of cucumber, juiced & divided
  • 1 cup greek yogurt
  • ¼ cup freshly chopped dill
  • Diced cucumber (optional)
  • Diced shallots (optional)
  • Lime zest (optional)
Jump to instructions
Yields 4
Prep Time 15 minutes
Total Time 15 minutes


  • In a large mixing bowl, add 1 minced shallot, 2 minced garlic cloves, 1 tablespoon chopped parsley, ½ teaspoon salt, the juice from 1 lime, and half of the juice from 2 pounds of cucumber.
  • I left the skin on before juicing, but you can juice them without. Totally up to you!
  • Whisk in 1 cup of greek yogurt. Then add in the rest of the cucumber juice and the ¼ cup of freshly chopped dill.
  • Put it in the refrigerator to chill before serving, about 1 hour.
  • If you want to garnish the soup, I suggest diced cucumbers, diced shallots, and lime zest.
  • Enjoy!
    Cold Cucumber Soup with Greek Yogurt, Dill Recipe