Indulge in a cool, creamy bowl of our sumptuously smooth Cold Cucumber Yogurt Soup Recipe! An elegant blend of simple, nutritious ingredients, this chilled delight will surely transform your perception of liquid diets from being monotonous to marvelously refreshing. Bursting with the cool crispness of cucumber and the tart tang of yogurt, this delightful concoction promises to be not only a gastronomic delight, but also a game-changer in enhancing one’s health and making a liquid diet journey both enjoyable and nourishing.
Ingredients List
For this pot of cool delight, you will require:
- 5 medium cucumbers, peeled and chopped
- 2 cups of plain Greek yogurt
- 3 cloves of garlic, minced
- 2 tablespoons olive oil (you may also opt for avocado oil)
- 2 tablespoons of fresh dill, chopped (fresh mint can be a lovely alternative)
- Salt and pepper to taste
- 1/2 cup of water (Optional, for adjusting consistency)
- A dash of lemon juice
Instructions
- Kick start the culinary adventure by adding the peeled and chopped cucumbers, the creamy Greek yogurt, the minced garlic and the fragrant dill into a blender.
- Next, pour in the olive oil and squeeze a bit of lemon juice into the mix for that extra tang. Add salt and pepper as per your preference.
- Now, it’s time to blend! Whip everything together until you achieve a creamy, smooth liquid.
- If the soup is too thick for your liking, pour in some water and blend again until you reach your desired consistency.
- Once blended, transfer the soup into a large bowl, cover and let it chill in the refrigerator for at least 2 hours. The chilling process allows the flavors to meld together beautifully.
- When ready to serve, pour into bowls, top with a sprig of fresh dill, and voila! Your Cold Cucumber Yogurt Soup is ready to tingle your taste buds.
Cooking Time & Servings
This quick and easy recipe takes around 10 minutes to prepare and 2 hours to chill. It generously serves 4 people, perfect for a refreshing summer luncheon.
Nutritional Information
This Cold Cucumber Yogurt Soup isn’t just refreshing and tasty, but it’s chock-full of nutritional value. It serves as a testament to the idea that a liquid diet can be as nourishing as it is flavorful. Each delightful serving offers:
– Calories: 150
– Fat: 6g
– Carbohydrates: 15g
– Protein: 8g
Tips and Tricks
For a vegan version, swap regular Greek yogurt with coconut milk yogurt. If you prefer your soup slightly tangy, add an extra dash of lemon juice. Serving with a side of warm crusty bread can elevate this soup to a full-fledged meal.
As we bring this culinary journey to a close
Remember this Cold Cucumber Yogurt Soup isn’t just a summer delight but also a year-round celebration of simple, healthy and delicious ingredients. Don’t hesitate to put your spin on this recipe and share it. After all, the joy of cooking is best when shared.
Frequently Asked Questions
1. Can I make this soup ahead of time?
Absolutely! You can make and refrigerate the soup a day in advance.
2. Is this recipe suitable for a vegan diet?
Yes, simply swap out the Greek Yogurt for a vegan alternative, like coconut milk yogurt.
3. Is this Cold Cucumber Yogurt Soup gluten-free?
This recipe is naturally gluten-free.
4. Can I use low-fat yogurt instead of Greek yogurt?
Absolutely. Though bear in mind, Greek yogurt lends a creamier consistency to the soup.
5. How long can I store this soup?
Covered and refrigerated, the soup should stay good for 2-3 days.
So, on your next hot summer day, or simply when you crave something different, whip up this cool, creamy Cold Cucumber Yogurt Soup – a refreshing sip that’s sure to make you merry.
Listen to the Podcast:
Cold Cucumber Yogurt Soup Recipe
Ingredients
- 5 medium cucumbers peeled and chopped
- 2 cups of plain Greek yogurt
- 3 cloves of garlic minced
- 2 tablespoons olive oil you may also opt for avocado oil
- 2 tablespoons of fresh dill chopped (fresh mint can be a lovely alternative)
- Salt and pepper to taste
- 1/2 cup of water Optional, for adjusting consistency
- A dash of lemon juice
Instructions
- Kick start the culinary adventure by adding the peeled and chopped cucumbers, the creamy Greek yogurt, the minced garlic and the fragrant dill into a blender.
- Next, pour in the olive oil and squeeze a bit of lemon juice into the mix for that extra tang. Add salt and pepper as per your preference.
- Now, it’s time to blend! Whip everything together until you achieve a creamy, smooth liquid.
- If the soup is too thick for your liking, pour in some water and blend again until you reach your desired consistency.
- Once blended, transfer the soup into a large bowl, cover and let it chill in the refrigerator for at least 2 hours. The chilling process allows the flavors to meld together beautifully.
- When ready to serve, pour into bowls, top with a sprig of fresh dill, and voila! Your Cold Cucumber Yogurt Soup is ready to tingle your taste buds.