Chilled Cucumber Yogurt Soup26 Reviews
- Prep: 20 min
- Ready In: 20 min
“A zesty Mediterranean soup for hot summer nights. Feel free to increase or decrease the amount of lemon and garlic depending on your taste. For a creamier version, throw in a half avocado.” - by mbl
Original recipe yields 4 servings
- Combine the grated cucumber, lemon juice, mint, dill, garlic, yogurt, olive oil, and salt in a large mixing bowl; stir with a large spoon. Pour the mixture into a blender; blend on high speed until smooth. Serve immediately or chill in refrigerator until ready to serve. Divide the soup between four bowls; top each serving with about 1 tablespoon raisins.
Amount Per Serving (4 total)
- 168 cal
- 5.8 g
- 22.9 g
Based on a 2,000 calorie diet
Reviews (26)Rate This Recipe
"This soup is addictive on a hot summer day. Have made it a few times, and instead of seedless cucumbers I use regular ones which I deseed (split them down the middle & scoop out seeds with spoon). I..." See more like spicy food but this is better with only 1 clove of garlic to bring out the slightly sweet taste."
"This recipe has a great flavor, but the first time I made it with my overabundance of large cucumbers, seeds removed. I grated them and then pureed the soup as directed. The flavor was great, but the ..." See moretexture was coarse. Next time I'll make it with the smaller cukes."
"i really enjoyed the soup and will make again when i need to use up some cukes! hubby didn't like it so much so i'll be making it just for me which is why i only gave 4 stars. would love to try the ..." See moreavocado next time or a dollop of sour cream. won't bother grating the cuke or mixing it in a bowl next time - just dump all ingredients into the blender for less cleanup! "
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