Description
This refreshing cucumber and yogurt soup is perfect for hot summer days, offering a cool and hydrating experience with a hint of mint.
Ingredients
Units
Scale
- 400 g (2 heaped cups) cucumber, deseeded
- 225 g Greek yogurt
- 3 g (18 leaves) mint
- 24 g (2 tbsp) olive oil
- 1 clove garlic
- 2 g salt
Instructions
- Peel and deseed the cucumber, then chop it into chunks.
- Peel the garlic clove.
- In a blender, combine the cucumber, Greek yogurt, mint leaves, olive oil, garlic, and salt.
- Blend until smooth and creamy.
- Transfer the soup to a bowl and chill in the refrigerator for at least 30 minutes before serving.
- Serve cold, garnished with additional mint leaves if desired.
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: 5 minutes
- Cook Time: 0 minutes
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5
- Sodium: 400
- Fat: 10
- Carbohydrates: 10
- Fiber: 1
- Protein: 6
- Cholesterol: 10