Chilled Cucumber Yogurt Soup

I absolutely love soup, but in the summer I can’t eat it hot. Cold soups like gazpacho are much more my jam when the temperatures rise. I almost always have cucumbers and plain Greek yogurt in the house, so this week I worked on a delicious and simple recipe for chilled cucumber yogurt soup. Marc could eat cucumbers morning, noon and night since they are one of his absolute favorite vegetables. That inspired me to make this soup since I knew he was going to love it!

Since cucumber seeds are no fun to eat, I halved the two that I used and scraped them out with a spoon. Then I diced them small. For lots of flavor I also used garlic and ginger. It was such a fantastic base for the chilled cucumber yogurt soup.
After that my food processor did all of the work for me. I just pureed the vegetables and the rest of the ingredients together until it was a smooth, glorious mixture. It was really simple to make this chilled cucumber yogurt soup. I transferred it to a sealable container and let it chill in the refrigerator overnight.

The next day I served the chilled cucumber yogurt soup in pretty bowls and garnished them. A little extra cucumber, scallion and olive oil just put it over the top! Oh my goodness, it was so refreshing and flavorful. The yogurt made it creamy without making it heavy. That mix of herbs and aromatics was so fantastic together. Marc went absolutely nuts for this stuff, so mission accomplished. I hope you all enjoy it too!! xoxo

Chilled Cucumber Yogurt Soup
Chilled Cucumber Yogurt Soup
5 from 1 vote
Chilled Cucumber Yogurt Soup
Chilled Cucumber Yogurt Soup
Prep Time
30 mins
Total Time
8 hrs 30 mins
 

This is such a refreshing and simple chilled cucumber yogurt soup with loads of flavor from fresh herbs, ginger and garlic! 

Course: Appetizer
Keyword: Chilled Cucumber Yogurt Soup, Chilled Soup
Servings: 6
Calories: 138 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 2 whole cucumbers halved, seeded and diced small
  • 1 clove garlic
  • 1 tablespoon fresh ginger
  • 1/3 cup thinly sliced scallions green only, plus additional for garnish
  • 1/3 cup fresh mint
  • 1/3 cup fresh cilantro
  • 1 pinch salt
  • 1 pinch freshly cracked black pepper
  • 1 1/2 cups plain greek yogurt
  • 1/4 cup olive oil plus additional for drizzling on top
Instructions
  1. First, reserve 1/3 cup of the diced cucumber and set it aside for garnish. Then set up a food processor and combine the remaining cucumber, garlic, ginger, scallions, mint, cilantro, salt, pepper, yogurt and olive oil in it. Puree the mixture until it is completely smooth. Transfer it to a bowl and cover it, then let it chill in the refrigerator for at least 8 hours, or overnight. When you are ready to serve it, scoop it into pretty bowls and garnish it extra chopped cucumber, scallions and a drizzle of olive oil! Enjoy!!
Nutrition Facts
Chilled Cucumber Yogurt Soup
Amount Per Serving (1 bowl)
Calories 138 Calories from Fat 87
% Daily Value*
Fat 9.7g15%
Saturated Fat 2.1g13%
Cholesterol 6mg2%
Sodium 51mg2%
Potassium 285mg8%
Carbohydrates 7.6g3%
Fiber 1.1g5%
Sugar 4.1g5%
Protein 6.8g14%
Calcium 70mg7%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Chilled Cucumber Yogurt Soup
Chilled Cucumber Yogurt Soup

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