Chilled Cucumber Yoghurt Soup
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 half an avocado.
Ingredients
Serves: 4
- 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 yoghurt
- 1 tablespoon olive oil
- 1 teaspoon salt
Directions
Preparation:20min ›
Ready in:20min
- Combine the grated cucumber, lemon juice, mint, dill, garlic, yoghurt, 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.
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Reviews and Ratings
Global Ratings:
(48)
Reviews in English (38)
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. - 13 Aug 2009 (Review from Allrecipes USA and Canada)
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. - 03 Aug 2009 (Review from Allrecipes USA and Canada)
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! - 26 Aug 2009 (Review from Allrecipes USA and Canada)
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