That looks really good - I like all the ingredients. I just wonder if that is enough dill - it seems a bit skimpy to me, but I'll try it anyway, although I might add a bit more of the dill. I make a dip that is very similar, but without the cucumbers, and I add a fair amount of fresh black pepper to it.

Thanks for sharing!

Lars

Kind of liquid tzatziki - sounds good to me, too. My question is if there's a liquid missing from the ingredients list. Do the cucumbers liquify so much when they're pureed - even after salting - to turn this into a soup?

Once that's confirmed I'll give it a shot.

I make this with regular yogurt, not Greek, so mine may have a looser consistency, Of course the sour cream, which is not an ingredient in mine, would probably thin it down somewhat. I think either one would be good in its own way.

I like it to have some texture, so I don't use a food processor or blender. I just chop the cucumber finely with a knife. Cucumber is easy to chop.

Jim

Even after salting the cukes and discarding the water that is drawn out, and switching from regular yogurt to greek yogurt, the soup is still liquidy enough that some guests decided to sip it directly from the cup rather than using a spoon.

For the large party a couple of weeks ago, I started with 39 cucumbers, and made 13 batches of the above recipe and took over two hours. A larger blender really would have helped.

To get 36 oz out of that recipe....you must use really REALLY big cucumbers since the only liquid listed amounts to about 12 oz. Surely there is something missing.

Here's the recipe I use.....much higher calorie but you can sub greek yogurt for the sour cream and whole milk for the half and half....I know for a fact that this makes about 1 1/2 qts and serves 8 as 1st course.
2 large cucumbers
1 clove of garlic
1 tsp salt
1 Tsp dry dill weed
1 cup lemon juice
2 8 oz cartons of sour cream
2 cups half and half
And milk to make it thin enough , about a cup
Chopped chives and cucumber slices for garnish
Peel and seed the cucumber and puree in a blender.
Pour in the sour cream and 1/2 and 1/2 and mix well....add milk as needed to thin if desired.
Chill and serve garnished with chives and cuke slices.

Yes they were rather monster cucumbers, approximately 2 1/2 in diameter, and 8 or 9 inches long. I was making the batches in the large pitcher of my Ninja blender, which holds 48 oz, and each batch after blending came to approximately the marking "35" on the pitcher, which I assume meant 35 fl oz

For more normal sized cucumbers 4 of them might be the answer, and for the scrawny, anemic ones I've been getting from my garden 6 or more would be needed.

You all were making me doubt my memory of the recipe, so I made it again following the recipe above with three large cucumbers, and it produced just over 35 fl oz of soup.

Although on this repeat, I rushed and didn't leave the cucumber pieces sit long enough, and the result was a little bit more watery and little bit more salty than usual.

If someone does give this a try, please report back.

-Bob

I've saved your recipe, Bob, and would like to try it. Although Jerry doesn't usually like soups like that, I do. I think it would be great to pack for my lunch, as it would have a good amount of protein.

I usually use yogurt as a substitute for sour cream, so it will be interesting to make this recipe and do a taste comparison. Actually, that might be a bad idea, as I know that real, full fat sour cream tastes a whole lot better on a baked potato or a burrito, but as long as I don't taste them side by side, I'm happy with yogurt! lol.

Sally