Chilled Cucumber Soup

Name: Chilled Cucumber Soup
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 4 large cucumbers, peeled and diced; 400g Greek yoghurt; 2 cloves garlic, minced; 4 tbsp olive oil; 3 tbsp lemon juice; 1 tbsp fresh dill; 1 tbsp fresh mint; salt and white pepper to taste; cucumber slices and dill to garnish

Cool, refreshing cold cucumber soup with yoghurt, dill and garlic. Refrigerating the soup for a full two hours before serving lets the garlic and dill mellow and meld into the yoghurt instead of tasting sharp and separate.

Total time

15 min

Prep

15 min

Cook

0 min

Difficulty

easy

Cuisine

Australian

vegetariangluten-free

Ingredients

4large cucumbers, peeled and diced

400gGreek yoghurt

2 clovesgarlic, minced

4 tbspolive oil

3 tbsplemon juice

1 tbspfresh dill

1 tbspfresh mint

salt and white pepperto taste

cucumber slices and dillto garnish

Instructions

Blend cucumbers, yoghurt, garlic, olive oil, lemon, dill and mint until smooth.

Season with salt and white pepper.

Refrigerate 2 hours.

Serve chilled, garnished with cucumber and dill.

Drizzle extra olive oil.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

271

Protein

11.5g

Fat

19g

Carbs

16.5g

Fiber

1.9g

Sodium

46mg

Reviews

Leave a review

★★★★★

No account needed to post. New reviews are checked before they appear publicly.