Chilled Salmon and Cucumber Soup Recipe

A cool and refreshing dish for even the warmest summer evening.

Try this soup as a main course on a steamy summer evening. It is also a great way to use up leftover salmon.

Serves 4


  • 1½ pounds salmon fillets
  • ¾ to 1 cup diced onions (about 1 medium)
  • 3 cups fish stock
  • 3 cucumbers, peeled, seeded, and diced
  • 1½ to 2 tablespoons chopped fresh dill
  • 2½ cups plain yogurt
  • Salt
  • Freshly milled black pepper


Steam the salmon until just cooked through, about 10 minutes. Let it cool, then refrigerate.

Combine the onions, fish stock, and cucumbers in a saucepan. Cook over low heat until the cucumbers are tender but not mushy, about 5 minutes. Pulse in a food processor or blender with the fresh dill and yogurt just until combined. Season with salt and pepper to taste. Chill.

Just before serving, flake the salmon and add the pieces to the soup. Garnish with additional chopped cucumbers and dill if you wish.

From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.

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