Chilled Cucumber Yogurt Soup recipe

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Ingredients

4 small seedless cucumbers - peeled and grated
1 tablespoon fresh lemon juice
1 bunch fresh mint leaves, chopped
1 bunch fresh dill, chopped
2 cloves garlic, crushed
2 cups plain yogurt
1 tablespoon olive oil
1 teaspoon salt
¼ cup raisins

Nutrition Info

168 calories
carbohydrate: 22.9 g
cholesterol: 7.4 mg
fat: 5.8 g
fiber: 1.7 g
protein: 8.5 g
saturatedFat: 1.8 g
servingSize: -
sodium: 676.6 mg
sugar: 14.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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.

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