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Chilled Cucumber Yogurt Soup

This Lebanese chilled cucumber soup is made with tangy yogurt seasoned with fresh lemon juice, mint and garlic then finished with a drizzle of extra virgin olive oil.
Course Soup
Cuisine Mediterranean
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 108kcal
Author Liz Della Croce

Ingredients

  • 32 ounces plain low fat yogurt
  • 1 medium cucumber peeled and grated reserving a bit for garnish
  • 1 juice of lemon
  • 3 tablespoons dried mint
  • 2 cloves garlic grated
  • 1 teaspoon salt
  • 2 tablespoons extra virgin olive oil garnish
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Instructions

  • In a large bowl, whisk together yogurt with grated cucumber, lemon juice, dried mint, grated garlic and salt.
  • Serve immediately or chill soup for 2 hours or up to overnight.
  • Divide between six bowls and top with reserved cucumber and drizzle each bowl with a teaspoon of olive oil.

Video

Nutrition

Calories: 108kcal | Carbohydrates: 9.2g | Protein: 4.9g | Fat: 5.6g | Saturated Fat: 1.3g | Polyunsaturated Fat: 4.3g | Cholesterol: 3mg | Sodium: 462mg | Fiber: 0.3g | Sugar: 8.1g