Chilled Cucumber, Scallion, and Yogurt Soup

Prep Time
20 mins
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  • 4 1/2 cups plain Hans Dairy 2% Natural Yogurt
  • 1/3 cups olive oil
  • 2 tbsp. balsamic vinegar
  • 4 tbsp. cold water
  • 3 cucumbers (12 ounces), peeled, seeded, and chopped
  • 3 scallions, finely chopped
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2 tbsp. toasted walnuts (optional)
  • 1 1/2 tsp. chopped fresh dill


Place the yogurt in a large bowl and gradually whisk in the oil. Whisk in the vinegar and enough of the cold water to make a somewhat thick mixture. Stir in half of the cucumbers, scallions, salt, and pepper. Puree in a blender or food processor. Transfer back into the bowl and stir in the remaining cucumbers. Refrigerate until well-chilled, at least 1 hour.

Serve the chilled soup sprinkled with the walnuts (if using) and the dill.