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
Units
Scale
- 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