Iced Cucumber And Mint Soup
A chilled cucumber‑mint soup with creamy yogurt, shrimp, and a hint of garlic—refreshing, tangy, and perfect as a light starter for hot days.
Ingredients
Instructions
- Combine 2 cups plain yogurt, ½ cup tomato juice, ½ cup chicken broth, and ½ cup heavy cream in a bowl.
- Whisk until smooth.
- Add 2 crushed garlic cloves, salt to taste, and 2 tsp fresh mint; mix well.
- Fold in grated hard‑boiled egg, cooked shrimp, and diced cucumbers.
- Refrigerate the mixture for 1–2 hours before serving.
- Garnish with chopped hard‑boiled eggs and fresh mint sprigs.
Tips & Substitutions
For a creamier texture, consider substituting Greek yogurt for the plain yogurt. If you're short on time, pre-cooked shrimp can be purchased to save effort. Fresh mint is key for flavor, but if unavailable, dried mint can be used in a pinch—just reduce the amount since it's more concentrated. Enhance the flavor by adding a splash of lemon juice.
Serving Suggestions
Serve the soup chilled in bowls, garnished with additional chopped hard-boiled eggs and fresh mint sprigs for a pop of color. It pairs beautifully with crusty bread or a light salad. Consider serving it as a refreshing starter alongside Mediterranean recipes for a well-rounded meal experience.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 2 days. The flavors will meld and improve, but be sure to stir before serving. Avoid freezing the soup, as the texture of yogurt and cream can change when thawed, affecting the final dish.
Nutrition & Diet Analysis (per serving)
Each serving of Iced Cucumber And Mint Soup contains roughly 250 calories, with 8g protein, 25g carbohydrates, and 14g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 2519mg per serving (110% 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 vegan?
Yes, to make a vegan version, substitute the yogurt and cream with coconut yogurt or a blend of blended silken tofu and almond milk. Replace the shrimp with diced avocado or chickpeas for added protein and texture.
How can I adjust the spiciness of the soup?
This recipe is not spicy, but if you enjoy some heat, consider adding a pinch of cayenne pepper or a few drops of hot sauce. Start with a small amount and adjust according to your taste preference.
Is it possible to use different types of cucumbers?
Absolutely! While the recipe calls for regular cucumbers, you can use English cucumbers for a milder flavor. If you prefer a crunchier texture, try using Persian cucumbers. Just ensure to peel them if the skin is tough.
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).