Chilled Cucumber Yogurt Soup

I absolutely love soup, but in the summer I can’t eat it hot. So this Chilled Cucumber Yogurt Soup is perfect!

Total Time

8hr 30min

4.8

4 Ratings

Author: Jeanie and Lulu's Kitchen

Servings:

Ingredients

•

Cucumbers , halved, deseeded

•

1 clove

Garlic

•

1 Tbsp

Fresh Ginger

•

1/3 cup

Scallions , thinly sliced

•

1/3 cup

Fresh Mint

•

1/3 cup

Fresh Cilantro

•

1 pinch

Salt

•

1 pinch

Freshly Ground Black Pepper

•

1 1/2 cups

Greek Yogurt

•

4 Tbsp

Olive Oil

Cooking Instructions

First, reserve 1/3 cup of the Cucumbers (2) and set it aside for garnish.

Set up a food processor and combine the remaining cucumber, Garlic (1 clove) , Fresh Ginger (1 Tbsp) , Scallions (1/3 cup) , Fresh Mint (1/3 cup) , Fresh Cilantro (1/3 cup) , Salt (1 pinch) , Freshly Ground Black Pepper (1 pinch) , Greek Yogurt (1 1/2 cups) and Olive Oil (4 Tbsp) 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, scallion, and a drizzle of olive oil! Enjoy!

Nutrition Per Serving

CALORIES

156

FAT

12.1 g

PROTEIN

6.2 g

CARBS

6.7 g