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Chilled Cucumber Soup
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
1
Blend cucumbers, yoghurt, garlic, olive oil, lemon, dill and mint until smooth.
2
Season with salt and white pepper.
3
Refrigerate 2 hours.
4
Serve chilled, garnished with cucumber and dill.
5
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
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