Chilled Cucumber Yogurt Soup Recipe -
Chilled Cucumber Yogurt Soup Recipe
  • READY IN 20 mins

Chilled Cucumber Yogurt Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins

    20 mins


  1. Combine 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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 13, 2009

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.

Most Helpful Critical Review
Nov 12, 2010

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?

Aug 04, 2009

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.

Aug 27, 2009

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!

Jul 21, 2009

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.

Nov 11, 2009

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!

Jun 24, 2011

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.

Apr 12, 2012

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.


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  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 22.9 g
  • 7%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 8.5 g
  • 17%
  • Sodium
  • 677 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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