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Cucumber, Yogurt, and Horseradish Soup


Horseradish is tempered by mild, cool cucumber and yogurt.

  • Servings: 3

Source: Martha Stewart Living, July 2012


  • 2 small seedless cucumbers
  • 1 1/2 cups low-fat plain yogurt
  • 4 1/2 teaspoons finely grated lemon zest (from 2 lemons)
  • 2 tablespoons finely grated peeled fresh horseradish
  • Freshly ground pepper
  • Grated lemon zest and thinly sliced cucumber (optional)


  1. Cut cucumbers into large chunks. Puree half the cucumber with yogurt, lemon zest, and horseradish in a blender until just smooth. Add remaining cucumber, and pulse until chunky, about 4 times. Season with pepper. Refrigerate until cold, about 1 hour. Stir well, and garnish with grated lemon zest and thinly sliced cucumber, if desired, before serving.

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