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–+ servings
Cold cucumber joghurt soup recipe

Cold cucumber soup - ideal for a hot Summer

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Prep Time 15 mins
Additional Time 1 hr
Total Time 1 hr 15 mins

Equipment

  • Big bowl

Ingredients

Metric - US Customary
  • 2 large cucumbers 20 cms or 20 small green cucumbers
  • 3 ½ cups plain yoghurt
  • 2 cloves garlic
  • salt & pepper to taste
  • ½ tsp lemon juice freshly squeezed
  • 1 tbsp dill finely chopped

Instructions

  • Wash the cucumbers and peel as needed. You can also leave the cucumber peel on, without peel the cucumber soup becomes lighter and smoother.
  • Grate the cucumber in either slim slices or rough pieces with the medium sized grater hole size.
  • Grate the garlic well and mix well with the yogurt, the herbs, the lemon juice and the remaining spices.
  • Add the cucumber to the yogurt mixture and blend everything gently with a blender. Alternatively, you can simply add the grated cucumber to the yogurt mixture and you're done.

    Season the soup with salt and pepper to taste.
Calories: 170kcal