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Cucumber Yogart Dill

Cucumber Soup with Greek Yoghurt & Dill

Makes 10-12 (using small bowls or shot glasses)



1 English Cucumber, about ¾ skin peeled (lengthwise to create stripes) and chopped into large chunks

1 ½ cups nonfat plain Greek yogurt

½ cup fat free sour cream

1 shallot, very finely chopped

¼ cup extra virgin olive oil

¼ cup packed fresh dill fronds, plus extra for garnish

¾ teaspoon kosher salt

Ground pepper to taste

Lemon olive oil for drizzling

6 ounce crabmeat, broken up or 10-12 grilled shrimp for garnish


Chill 12 shot glasses.

In a blender, combine cucumber, yoghurt, sour cream, shallot, oil, dill fronds, salt, and plenty of pepper to taste.

Pulse, scraping down sides with a rubber spatula until smooth.

Cover and refrigerate until ready to serve.

Pour into chilled shot glasses.

Place a spoonful of crabmeat in center, or a grilled shrimp on the rim of the glass to garnish.

Garnish with remaining dill and a drizzle of lemon olive oil.

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