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Chilled Cucumber Turmeric Soup

Servings: 5


  • 2 lb Persian cucumbers, divided
  • 1 onion, halved
  • 8 garlic cloves, whole with peels intact
  • 2 springs fresh dill
  • 1/4 tsp ground turmeric
  • 1/4 tsp red pepper flakes
  • 1 tsp kosher salt, divided
  • 8 cups water
  • 1 tsp sherry vinegar
  • plain yogurt, to top
  • fresh dill, chopped, for topping
  • fresh mint, chopped


  • Half one pound of cucumbers lengthwise (hot dog style).
  • In a large stock pot, place the halved cucumbers, onion, garlic, dill sprigs, turmeric, red pepper flakes, 1/2 teaspoon of salt and water and bring to a boil over high heat. Reduce heat to low and simmer for about 45 minutes to 1 hour.
  • Once the broth is reduced and concentrated in flavor, strain the cucumber broth into a sealable container. Stir in the vinegar and cover. Place into the fridge to chill, at least 8 hours.
  • One hour before serving, dice the additional one pound of cucumbers. Place the cucumbers into a bowl and top with 1/2 teaspoon of salt. Stir to coat and chill in the fridge for one hour.
  • Place a kitchen towel on a cutting board. With a slotted spoon, remove the cucumbers from the fridge and place in one layer on the towel. Pat the cucumbers dry.
  • Add the desired amount of cucumbers into cold serving bowls. Place any remaining cucumbers back into the fridge to be used at a later time (they will remain crunchy for a day or two if properly salted and patted dry). Pour the cold cucumber broth over the cucumbers. Top each bowl with a dollop of yogurt and fresh dill and mint. Serve immediately, salt to taste.