Chilled Cucumber Yoghurt Soup

Chilled Cucumber Yoghurt Soup


43 people made this

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.


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

Preparation:20min  ›  Ready in:20min 

  1. 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.
  2. Serve immediately or chill in refrigerator until ready to serve. Divide the soup between four bowls.

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