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Yogurt And Cucumber Soup With Mint And Dill

Yogurt and Cucumber Soup With Mint and Dill recipe image
This chilled yogurt and cucumber soup is a delightful blend of creamy textures and bright, herbal flavors. Made with lowfat yogurt, fresh cucumber, and a generous amount of mint and dill, it offers a light yet satisfying dining experience. The addition of garlic and lemon juice adds depth and a zesty kick, making it an ideal starter or light meal. Perfect for summer gatherings or a quick lunch, this soup is easy to prepare and requires minimal cooking. Serve it cold for a refreshing treat that cleanses the palate and delights the senses.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 106.4
Dietary: Gluten-free, Vegetarian
Description
This chilled yogurt and cucumber soup is a delightful blend of creamy textures and bright, herbal flavors. Made with lowfat yogurt, fresh cucumber, and a generous amount of mint and dill, it offers a light yet satisfying dining experience. The addition of garlic and lemon juice adds depth and a zesty kick, making it an ideal starter or light meal. Perfect for summer gatherings or a quick lunch, this soup is easy to prepare and requires minimal cooking. Serve it cold for a refreshing treat that cleanses the palate and delights the senses.
Ingredients
  • 3 cup Lowfat yogurt
  • 2 cup Lowfat (1%) milk
  • 1 lg Cucumber, peeled, seeded and coarsely grated
  • 2 md Cloves garlic, peeled and mashed
  • 2 tb Olive oil
  • 1 tb Finely chopped fresh dill weed, divided
  • 1 tb Finely chopped fresh mint
  • 2 tb Fresh lemon juice
  • 1/4 tsp Salt
  • 1/2 tsp Freshly ground black pepper
  • 4 drops Hot pepper sauce
  • 6 slices Paper-thin cucumber slices with skin
Directions
  1. 1
    Strain the yogurt through a cheesecloth-lined strainer into a bowl for 2 hours at room temperature or overnight in the refrigerator to remove excess liquid.
  2. 2
    Discard the drained liquid and transfer the thickened yogurt to a mixing bowl.
  3. 3
    Whisk the lowfat milk into the yogurt until smooth and well combined.
  4. 4
    Stir in the grated cucumber, mashed garlic, olive oil, 1 tablespoon of dill, mint, lemon juice, salt, pepper, and hot pepper sauce.
  5. 5
    Refrigerate the soup for 1 to 2 hours until it is ice cold.
  6. 6
    Serve the soup garnished with the remaining 1 teaspoon of dill and a paper-thin slice of cucumber.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 106.4kcal
% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.5g3%
Cholesterol 1.8mg1%
Sodium 65.3mg3%
Total Carbohydrate 14.9g5%
Dietary Fiber 0.1g1%
Sugars 14.5g
Protein 9.7g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a thicker consistency, strain the yogurt overnight in the refrigerator.

Adjust the amount of hot pepper sauce to taste for a spicier kick.

This soup can be stored in the refrigerator for up to 3 days. Stir well before serving.

Use fresh herbs for the best flavor; dried herbs may not provide the same brightness.

Keywords: yogurt, cucumber, mint, dill, chilled, soup, vegetarian, light, refreshing, summer, garlic, lemon, herbs, easy, healthy, dairy, appetizer, meal
Read it online: https://www.chefs-mate.com/recipe/yogurt-and-cucumber-soup-with-mint-and-dill/