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Yogurt & Cucumber Soup With Mint & Dill

Yogurt & Cucumber Soup With Mint & Dill recipe image
This creamy, chilled yogurt and cucumber soup is a delightful way to cool down on a warm day. Blending strained yogurt with fresh cucumber, garlic, and bright herbs like mint and dill creates a smooth, tangy broth that is both light and satisfying. The addition of lemon juice and a hint of heat from pepper sauce adds complexity and zest. Perfect as a refreshing appetizer or a light lunch, this vegetarian dish comes together with simple pantry staples. Serve it ice-cold for the best texture and flavor, garnished with fresh herbs and cucumber slices.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 106.4
Dietary: Gluten-free, Vegetarian
Description
This creamy, chilled yogurt and cucumber soup is a delightful way to cool down on a warm day. Blending strained yogurt with fresh cucumber, garlic, and bright herbs like mint and dill creates a smooth, tangy broth that is both light and satisfying. The addition of lemon juice and a hint of heat from pepper sauce adds complexity and zest. Perfect as a refreshing appetizer or a light lunch, this vegetarian dish comes together with simple pantry staples. Serve it ice-cold for the best texture and flavor, garnished with fresh herbs and cucumber slices.
Ingredients
  • 3 cup Lowfat yogurt
  • 2 cup Lowfat (1%) milk
  • 1 lg Cucumber, peeled, seeded and
Directions
  1. 1
    Line a fine-mesh strainer with cheesecloth and place it over a bowl.
  2. 2
    Pour the yogurt into the lined strainer to drain.
  3. 3
    Let the yogurt drip for 2 hours at room temperature or overnight in the refrigerator.
  4. 4
    Discard the liquid and transfer the thickened yogurt to a large mixing bowl.
  5. 5
    Whisk the milk into the drained yogurt until the mixture is smooth and creamy.
  6. 6
    Peel and seed the cucumber, then grate or finely chop it.
  7. 7
    Mash the garlic cloves with a pinch of salt until smooth.
  8. 8
    Stir the cucumber, garlic, olive oil, 2 tablespoons of dill, mint, lemon juice, salt, pepper, and hot pepper sauce into the yogurt mixture.
  9. 9
    Cover the bowl and refrigerate the soup for 1 to 2 hours until ice cold.
  10. 10
    Ladle into bowls and garnish with the remaining dill and paper-thin cucumber slices.

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

Draining the yogurt (making it like Greek yogurt) is essential for the right texture; otherwise, the soup will be too thin and watery.

If you don't have a cheesecloth, you can use a clean cotton kitchen towel or a coffee filter.

For extra richness, you can substitute half of the milk with heavy cream.

The soup tastes best after the flavors have melded, so allowing it to chill for the full 2 hours is recommended.

Adjust the amount of hot pepper sauce based on your preference for heat.

Keywords: yogurt, cucumber, soup, chilled, mint, dill, garlic, lemon, vegetarian, healthy, summer, appetizer, greek, tzatziki, refreshing
Read it online: https://www.chefs-mate.com/recipe/yogurt-cucumber-soup-with-mint-dill/