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Cucumber Yogurt Soup with Grilled Shrimp

Recipe adapted from Food & Wine


  • 2 lbs. Persian or English cucumbers, halved lengthwise, seeded and chopped
  • 1/2 cup plain fat-free Greek yogurt
  • 3 tbsp. fresh lemon juice
  • 2 small garlic cloves
  • 1/2 cup good extra-virgin olive oil, like Arbequina, plus more for serving
  • 1 tbsp. chopped dill, plus sprigs for serving
  • salt & pepper
  • 1/3-1/2 lb. medium fresh shrimp, deveined


  1. Make the soup: In a blender, purée the cucumbers, yogurt, lemon juice and garlic on medium until smooth. With the blender running, gradually add the 1/2 cup of extra virgin olive oil until incorporated.
  2. Transfer to a bowl, stir in the chopped dill, and season with salt and pepper. Cover and refrigerate until chilled, 30 minutes.
  3. While the soup is chilling, prepare the shrimp: Preheat a grill or grill pan to medium heat.
  4. Toss the shrimp in salt, pepper, and extra virgin olive oil to coat. Thread an 8”-inch skewer through the thickest part of 5-6 pieces of shrimp. (If using bamboo skewers, soak them in water for 20 minutes before threading so they don’t burn on the grill.)
  5. Lightly oil the grill or pan, and cook the shrimp for 2-3 minutes per side, until opaque.
  6. Ladle the chilled soup into bowls and garnish with a drizzle of olive oil and dill sprigs. Serve with grilled shrimp skewers.

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