Chilled Cucumber-Yogurt Soup with Beet Relish and Dill | CUESA

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Returns March 11, 2021 | SF

Chilled Cucumber-Yogurt Soup with Beet Relish and Dill


Elizabeth Binder, formerly of Bar Bambino

This was demonstrated at CUESA’s Market to Table program on August 20, 2010.

Serves 8


2 pounds cucumber, peeled and seeded and chopped
2 pounds whole milk Straus yoghurt
¾ cup heavy cream
¾ cup extra virgin olive oil
Juice of half a lemon
1 bunch chives, chopped
Salt and freshly ground black pepper


1 pound red or purple beets, trimmed, peeled, and rough chopped
½ pound shallots, peeled and rough chopped
Champagne vinegar

To Finish
Extra virgin olive oil
¼  bunch fresh dill


For the Soup

  1. In a blender, purée cucumber and yoghurt until smooth. With blender running on slow speed, pour the extra virgin olive oil into the purée in a very slow, constant stream. Continue to blend until fully emulsified. Pour mixture into a large mixing bowl.

  2. Stir in cream, lemon juice, and chopped chives. Check seasoning; add salt and pepper to taste. Chill in refrigerator for several hours to meld flavors.

For the Relish

  1. Place beets and shallots in a large sauce pot. Fill the pot with vinegar to cover the vegetables. Add a touch of salt. Bring the pot to a boil. When boiling, reduce heat to maintain a lively simmer and boil off all the vinegar until the vegetables are completely dry.

  2. Transfer the vegetables to a food processor. Purée until smooth. Pass the mixture through a fine mesh strainer into a mixing bowl. Chill.

To Finish

Divide chilled soup into 8 chilled soup bowls. Garnish the soup with a quenelle or dollop of beetroot relish. Top with a generous drizzle of a superb extra virgin olive oil and a sprinkle with freshly torn dill sprigs.


Photo by Barry Jan.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »