No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Cold Cucumber Soup With Smoked Salmon

  • Yield: 8 servings


  • 1 tablespoon vegetable oil
  • 1 cup finely chopped yellow onions
  • 1 1/2 teaspoons salt, or more to taste
  • 1/4 teaspoon freshly ground white pepper, or more to taste
  • 1 tablespoon minced garlic
  • 6 large cucumbers, peeled, seeded, and chopped (about 6 cups)
  • 1/2 cup finely chopped green onions (green and white parts)
  • 1/2 teaspoon dried dill
  • 4 cups Chicken Stock or
  • canned low-sodium chicken broth
  • 1/4 cup minced fresh flat-leaf parsley
  • 1 cup plain yogurt
  • 1/2 pound smoked salmon, finely chopped


  • Heat the oil in a large heavy saucepan over medium-high heat. Add the onions, salt, and white pepper. Cook, stirring occasionally, until the onions are softened, about 4 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the cucumbers, green onions, and dill. Cook until the cucumbers are starting to soften, about 3 minutes. Add the stock and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 20 minutes.
  • PurÈe the soup with an immersion blender or in batches in a food processor or blender. Transfer the soup to a bowl. Cover and refrigerate until cold, at least 2 hours.
  • Stir the parsley and yogurt into the soup. Refrigerate for at least 2 more hours, or overnight, to chill thoroughly.
  • To serve, season the chilled soup to taste with additional salt and white pepper if needed. Ladle the soup into bowls and garnish each serving with a spoonful of chopped smoked salmon.

Recipe Details