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Chilled Cucumber Yogurt Soup Recipe

Recipe by: mbl

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook
  • Ready In20 m
  • 1Combine 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.
Ingredients
  • 4 servings
  • 168 cals
  • 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 (optional)
  • 1/4 cup raisins (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    168
    8%
  • Fat:
    5.8
    9%
  • Carbs:
    22.9
    7%
  • Protein:
    8.5
    17%
  • Cholesterol:
    7
    2%

Based on a 2,000 calorie diet

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