Chilled cucumber yogurt soup

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mbl 2

"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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1 h servings
Serving size has been adjusted!

Original recipe yields 4 servings



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  1. Grate the cucumbers and put gratings in a large mixing bowl. Add lemon, mint, dill, garlic, yogurt, olive oil, and salt. Stir with a large spoon.
  2. Pour mix into blender and blend on high until soup is smooth. Transfer into bowl and chill in refrigerator until it's time to serve.
  3. Just before serving, add a few raisins atop each bowl of soup, and a sprig of fresh mint for color!



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