Cucumber Yogurt Soup
Refreshing cucumber yogurt soup with fresh herbs and a hint of honey, perfect for hot days and light appetites, blending cooling flavors with crunchy nuts.
Ingredients
- 4 c. peeled, sliced seeded cucumbers ⓘ
- 2 c. spring water ⓘ
- 2 c. plain yogurt ⓘ
- 2 or 3 cloves garlic, peeled and finely chopped
- 1 Tbsp. walnuts or pecans, lightly toasted ⓘ
- 1/4 c. lightly packed fresh mint leaves ⓘ
- 1 Tbsp. finely chopped fresh dill ⓘ
- 1 tsp. honey ⓘ
- salt and freshly ground pepper to taste ⓘ
Instructions
- Put half of the cucumber slices in a food processor with the remaining ingredients and puree.
- Transfer the puree to a bowl.
- Stir in the remaining cucumber slices.
- Chill at least 4 hours before serving.
Tips & Substitutions
For a creamier texture, use Greek yogurt instead of plain yogurt. If you want a bit of crunch, consider adding more toasted walnuts or pecans. Fresh herbs are key, so don't skip on the mint and dill. If you don't have fresh herbs, dried versions can be used, but reduce the quantity. This refreshing soup can also be enhanced with a splash of lemon juice for added brightness.
Serving Suggestions
Serve this Cucumber Yogurt Soup as a light appetizer or a refreshing side dish during warm weather. It pairs beautifully with Mediterranean recipes like Zucchini-Artichoke Squares or Easy Peta Bread Cheese Crisps. Garnish with extra chopped mint and a drizzle of olive oil for presentation. For a more substantial meal, serve alongside a fresh salad or grilled vegetables.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup may separate, so give it a good stir before serving. Avoid freezing, as the texture may change upon thawing. To enjoy chilled leftovers, serve them in a bowl with a sprinkle of fresh herbs on top for a refreshing touch.
Nutrition & Diet Analysis (per serving)
Each serving of Cucumber Yogurt Soup contains roughly 30 calories, with 1g protein, 3g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 890mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this soup is perfect for making ahead. In fact, chilling it for at least 4 hours enhances the flavors. It's ideal for preparing the night before serving. Just remember to stir well before serving, as the ingredients may separate.
What can I substitute for cucumbers?
If you don't have cucumbers, you can experiment with other vegetables like zucchini or even cooked beets for a different flavor. However, the texture will vary, so adjust the seasonings accordingly to maintain a refreshing taste.
Is this soup suitable for a vegan diet?
To make this soup vegan, substitute the plain yogurt with a plant-based yogurt alternative, such as coconut or almond yogurt. Ensure that the yogurt is unsweetened and unflavored to maintain the soup's intended taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).