Serves 4
15 min
Cold Cucumber Yogurt Soup
Recipe GLPRcb414223c8e77c
A refreshing Eastern European chilled soup made with fresh cucumber, creamy Greek yogurt, and bright herbs. This light and cooling dish is perfect for warm weather—crisp cucumber blends with tangy yogurt, finished with chives and olive oil. Served with herb-infused ice cubes for an extra cooling touch.
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Ingredients
3 tbsp Fresh mint leaves, cut into thin ribbons
1 tbsp Lemon juice
⅛ tsp Salt
3 medium Medium cucumbers, peeled, seeded, and diced
1¼ cup Plain Greek yogurt
¼ cup Lemon juice
¼ cup Fresh mint leaves, roughly chopped
2 tbsp Fresh chives, roughly chopped
2 tbsp Extra virgin olive oil
¼ tsp Salt
Directions
In a shallow container or ice cube tray, combine the 3 tablespoons of mint chiffonade, 1 tablespoon lemon juice, and ⅛ teaspoon salt. Stir well to distribute the mint evenly. Freeze until solid, about 3-4 hours or overnight. These herb-infused ice cubes will chill the soup without diluting it as plain water would.
Peel the cucumbers, cut them lengthwise, and use a small spoon to scoop out the seeds. Dice the seeded cucumber flesh into small, even cubes. You should have approximately 3½ cups of diced cucumber.
Place the diced cucumber into a blender or food processor. Add the Greek yogurt, ¼ cup lemon juice, ¼ cup chopped mint leaves, and ¼ teaspoon salt.
Blend on high speed until the mixture reaches a smooth, silky consistency. If the soup is too thick, you may add a few tablespoons of cold water, a little at a time, until it reaches your desired consistency.
Pour the blended soup through a fine-mesh strainer into a bowl, gently pressing with the back of a spoon to extract all the liquid and create a refined texture. Discard any remaining pulp.
Divide the strained soup among four chilled bowls. Drizzle each serving with ½ tablespoon of extra virgin olive oil.
Sprinkle the fresh chopped chives over each bowl. Top each bowl with one or two of the mint-infused ice cubes. Serve immediately while the soup is cold.
