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Cool Cucumber and Dill Soup

  • Servings: 4
  • Yield: Serves 4
Cool Cucumber and Dill Soup


  • 3 cucumbers, 2 peeled, seeded, and chopped, and 1 coarsely chopped, for garnish
  • 1 1/3 cups low-fat yogurt
  • 1 1/3 cups low-fat milk
  • 2 tablespoons roughly chopped fresh dill
  • 1/2 teaspoon ground coriander
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh mint


  1. Process the cucumbers in a food processor until smooth. Add the remaining ingredients and pulse to combine.

  2. Chill the soup in the refrigerator until cold, about 1 hour.

  3. Divide among 4 chilled soup bowls and garnish with the chopped cucumber.

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