Cucumber Yogurt Soup Recipe

By Chef Boris 

I have been Head Chef at Zabar’s for over 30 years.  The question that I am asked most often is what do I cook at home – it’s an easy one to answer, I rarely cook at home.

During the summer months my wife and I are happy to have a bowl of Zabar’s Cucumber Yogurt Soup with crusty bread for dinner. After a day in a hot kitchen I find this soup to be the perfect choice.

I hope that you will try it at home… but don’t forget, if you don’t feel like cooking just do what I do, stop in the store and pick up some. Enjoy!

- Chef Boris

P.S.  If you are in the City stop by, see our full selection of cold soups. Ask for me and let me know what you think.

Cucumber Yogurt Soup
By Chef Boris

Makes 6 Servings

Ingredients
1 quart Plain Nonfat Yogurt
2 cups Chicken Stock
1lb Cucumber – Peeled and chopped
1 cup Dill – chopped
½ cup Walnuts – chopped
Lemon Juice – to taste - optional
Salt – 1 tsp or to taste
Olive oil – to taste

Preparation
1. In a large bowl, whisk room temperature stock into the yogurt.  

2. Add the chopped cucumber, dill and walnuts and mix well.  

3. Season with salt, lemon juice and olive oil to your taste.

4. Serve cold and enjoy!

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