Chilled Cucumber Yogurt Soup

Chilled Cucumber Yogurt Soup

33
mbl 2

"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."

Ingredients 20 m {{adjustedServings}} servings 168 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 677 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
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Reviews 33

  1. 43 Ratings

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Catherine Villanueva
8/13/2009

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 like spicy food but this is better with only 1 clove of garlic to bring out the slightly sweet taste.

MISSSOPH
8/4/2009

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 texture was coarse. Next time I'll make it with the smaller cukes.

stephanie
8/27/2009

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 avocado 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!