Are you looking for new and exciting recipes? This one is super quick and easy to prepare.
This summer time soup takes only 5 min to prepare is super fresh and tasty. Cucumber and yogurt are refreshing and hydrating on hot days. Great vegetarian soup to cool yourself down. Basically a win-win…
Original recipe and more at kitchenheist.com 
Chilled Cucumber and Mint Yogurt Soup
- Total Time: 20 minutes
- Yield: 2-4 servings 1x
Description
A refreshing no-cook soup perfect for hot weather. Crisp cucumber, tangy Greek yogurt, and fresh mint are blended into a smooth and cooling delight.
Ingredients
- 2 large English cucumbers (about 14 ounces total), peeled and deseeded
- 1 cup Greek yogurt
- 1/4 cup fresh mint leaves, packed
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 small garlic clove, roughly chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- Cold water, as needed to thin
Instructions
- Peel the cucumbers, halve them lengthwise, and scoop out the seeds with a spoon. Roughly chop the flesh.
- Add the cucumber, Greek yogurt, mint leaves, olive oil, garlic, lemon juice, salt, and white pepper to a blender. Blend on high until completely smooth, about 1 minute. Add a splash of cold water if the soup is thicker than you like.
- Taste and adjust the salt and lemon juice. The soup should be bright and tangy.
- Transfer to a covered container and refrigerate for at least 1 hour, or until thoroughly chilled.
- Ladle into bowls. Finish with a drizzle of olive oil, a few small mint leaves, and a crack of black pepper.
Notes
For a thicker consistency, use full-fat Greek yogurt. Adjust the amount of garlic according to your taste preference. This soup can be stored in the refrigerator for up to 2 days. Serve it as a starter or a light lunch on hot days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5
- Sodium: 400
- Fat: 10
- Carbohydrates: 10
- Fiber: 1
- Protein: 6
- Cholesterol: 10
Frequently Asked Questions
Can I serve cucumber yogurt soup warm?
This soup is designed to be served cold. Heating it would cause the yogurt to curdle and separate. Serve well chilled, ideally in chilled bowls.
How do I deseed a cucumber?
Halve the cucumber lengthwise and run a spoon along the center to scoop out the seeds and watery core. This step keeps the soup thicker and prevents it from becoming watery.
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is recommended because its thicker consistency gives the soup a creamy body. Regular yogurt produces a thinner result. Strain regular yogurt through cheesecloth for an hour if Greek is unavailable.
How long does this chilled soup keep?
It keeps for up to 2 days in the fridge. Stir before serving as it may separate slightly. Add an ice cube when blending to keep it extra cold if serving immediately.
