Description
A refreshing and creamy cucumber soup made with Greek yogurt, fresh herbs, and a hint of garlic and lemon. This chilled soup is perfect for a light appetizer or a cooling meal on warm days, combining healthy ingredients and vibrant flavors.
Ingredients
Scale
Soup Ingredients
- 2 large cucumbers, peeled and chopped
- 1 cup plain Greek yogurt
- 1 small garlic clove
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- A handful of fresh mint leaves
- 2 tablespoons chopped chives
- 1/2 teaspoon salt
- A pinch of black pepper
- 1/4 cup cold water (optional, to thin)
Instructions
- Chill Ingredients: Chill all ingredients in the fridge for at least 30 minutes to ensure the soup will be refreshingly cold and flavors meld properly.
- Prepare Blender Mix: Add chopped cucumber, Greek yogurt, garlic, lemon juice, olive oil, fresh mint leaves, chopped chives, salt, and black pepper to the blender.
- Blend Smoothly: Blend the mixture until smooth and creamy. If the soup is too thick, add cold water gradually to reach your desired consistency.
- Serve: Pour the blended soup into serving bowls and drizzle with extra olive oil for added richness.
- Garnish: Garnish each bowl with diced cucumber pieces, fresh mint leaves, and chopped chives for added texture and visual appeal.
- Chill or Serve Immediately: Serve immediately or refrigerate for up to 1 hour before serving to enhance the coolness and flavor.
Notes
- This soup is best served chilled for a refreshingly cool experience.
- Adjust garlic and lemon juice quantities to suit your taste preferences.
- The cold water helps thin the soup if a lighter texture is preferred.
- For a vegan version, substitute Greek yogurt with a plant-based yogurt alternative.
- Consume within 1 hour if refrigerated to maintain freshness and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
