Cold Cucumber Yogurt Soup

I just love the bright, refreshing flavor of this soup! Sheep yogurt has a bit more zing than traditional yogurts. I created this recipe for the Spring 2017 issue of Sweet Paul Magazine.

Serves 4-6


· 7 Persian cucumbers
· 8 oz Sheep yogurt
· 1 avocado
· 1 clove garlic, grated or minced ½ cup almond milk
· big squeeze of lemon juice (about 1 tablespoon)
· small handful of fresh dill, and a few sprigs for garnish
· pomegranate seeds
· sea salt and freshly ground pepper to taste


Chop 6 cucumbers and add to blender. Chop the last cucumber into small dice for garnish. Add yogurt, lemon juice, garlic, dill, salt and pepper to blender and blend until smooth. Add almond milk to thin out to a pouring consistency. Taste and adjust seasonings.

Chill for about 4 hours. When ready to serve, pour into bowls or cups and top with diced cucumber, pomegranate seeds, and dill sprigs.

Serves 4 as a main course or 6 as an appetizer.

Photography by Gieves Anderson, Food and Styling by Carlo Geraci

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