Cold Cucumber Soup with Yogurt and Dill


By Tamar Rothenberg, MS, RDN

Shavuot is usually commemorated with dairy meals. Try this wonderful rendition of a refreshing cold soup that is also good for your gut health.

Cold Cucumber Soup with Yogurt and Dill

Total Time: 15 mins

Serves 2-4


2 seedless cucumbers, chopped

3 Tbs lemon, juiced

1 small shallot

1 clove garlic, chopped

1/3 cups fresh dill

1/4 cups fresh parsley

2 Tbs olive oil

1/4 cups radish, chopped finely

1 1/2 cups plain Greek yogurt


  1. In a blender, combine chopped cucumber with yogurt, lemon juice, shallot, garlic, dill, parsley, and olive oil. Blend until smooth
  2. Season with salt and pepper to taste.
  3. Refrigerate until cool.

Just before serving, season the soup again. Pour soup into bowls and garnish with finely diced cucumber, red onion, and a drizzle of olive oil.

Tamar Rothenberg, MS, RDN, is a registered dietitian who specializes in recovery after breast cancer in her private practice in Los Angeles. She has a Certificate of Training in Vegetarian Nutrition; and co-led the clinical study, Coping with Cancer in the Kitchen, published in Nutrients. Tamar lends her expertise to Sharsheret Thrivers through nutrition coaching. Check out Tamar’s other recipes in her book, Cancer Diet for the Newly Diagnosed: An Integrative Guide and Cookbook for Treatment and Recovery. Visit Tamar’s website at for more information.

This recipe was submitted by the non-profit organization, Sharsheret, The Jewish Breast Cancer and Ovarian Cancer Community. If you or someone you love has been impacted by breast or ovarian cancer or has elevated genetic risk, contact Sharsheret for free support and resources. For more information, visit or call (866) 474-2774.



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