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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
seedless cucumbers - peeled and grated
fresh lemon juice
fresh mint leaves, chopped
fresh dill, chopped
This soup is addictive on a hot summer day. Have made it a few times, and instead of seedless cucumbers I use regular ones which I deseed (split them down the middle & scoop out seeds with spoon). I like spicy food but this is better with only 1 clove of garlic to bring out the slightly sweet taste.
This was good! I liked it, and I may make it again, but there was no "Wow" factor. I found it refreshing, but it was missing something. Maybe if I'd let the flavors develop instead of eating it right away?
This recipe has a great flavor, but the first time I made it with my overabundance of large cucumbers, seeds removed. I grated them and then pureed the soup as directed. The flavor was great, but the texture was coarse. Next time I'll make it with the smaller cukes.
i really enjoyed the soup and will make again when i need to use up some cukes! hubby didn't like it so much so i'll be making it just for me which is why i only gave 4 stars. would love to try the avocado next time or a dollop of sour cream. won't bother grating the cuke or mixing it in a bowl next time - just dump all ingredients into the blender for less cleanup!
Not bad. Added freshly ground pepper and a pinch of cayenne to give it a kick. Served with baguette and fruit. Great and simple dinner for the summer.
I love this soup! It's easy to modify but great as is. I sometimes add celery, avocado and a tablespoon or 2 of ranch dressing. I also like 1/4 teaspoon of chipotle seasoning in it as well. I've made this almost weekly for months so it's safe to say, it's now a 'staple' in my diet!
Tastes amazing, especially on a hot day. I used plain yogurt with fat. Makes for a more filling dinner. I didn't add the raisins. I used my immersion blender. For company, I would probably put very thin slices of cucumber on top of each serving.
This is unique but very tasty if you like bold, herbal, garlicky dishes. I could barely stop eating after 2 bowls! Since it just calls for 'bunches' of the mint and dill, that is where you can taste-test for personal preference. I also use Greek yogurt for more protein and a slightly richer texture and 2 long (seedless) English cukes because there are no small seedless ones at my grocery store or farmer's market.
* Percent Daily Values are based on a 2,000 calorie diet.
Chilled Cucumber Yogurt Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 52
Get recipes that work for your busiest days.
Get cheer-worthy chili, ribs, dips, snacks, and treats.
Now you can try Menu Planner free. Start your 30-day trial today.
Make this sour-cream and yogurt cucumber soup with an immersion blender.
A classic chilled spring soup with sugar snap peas.
This creamy soup is made with fresh tomatoes, cream, and butter.