Description
A refreshing cold soup made with Greek yogurt, cucumbers, and fresh herbs, perfect for warm weather.
Ingredients
Scale
- 2 cups Greek Yogurt
- 3 tablespoons fresh-squeezed lemon juice
- 2 cups chopped small or mini cucumbers
- 1/2 cup chopped toasted walnuts
- 1/2 cup chopped fresh herbs (such as mint, parsley, and dill)
- 1 tablespoon minced fresh garlic
- 1/4 cup + 2 tablespoons extra virgin olive oil
- 1/2 cup half and half
- 1/4 cup water (as needed)
- Salt and fresh-ground black pepper to taste
Instructions
- Chop enough small garden cucumber or small mini cucumbers to make 2 cups of chopped cucumbers, about 1/2 inch square. If your cucumbers are small or fresh from the garden you don’t need to peel them, but if you have to buy larger cucumbers from the store, cut off all or most of the peel.
- Chop up a generous 1/2 cup of fresh mint, parsley, and dill.
- Finely mince about 1 tablespoon of fresh garlic, more or less to taste.
- Measure out two cups of 5% milk-fat Greek Yogurt.
- Toast walnuts in a dry frying pan for about 2 minutes, then chop.
- Set aside a small amount of the cucumbers, chopped herbs, and chopped walnuts, and 2 tablespoons of the olive oil (for garnish).
- In a large glass or plastic mixing bowl, combine the cucumber, chopped herbs, minced garlic, chopped walnuts, and salt and pepper to taste.
- Mix in the Greek yogurt, lemon juice, one-fourth cup of the olive oil, and the half and half (or dairy product of your choice).
- Stir to combine, and then thin with water until it’s as thick as you prefer. (You may use the full one-fourth cup of water.)
- Taste the soup to see if you want more salt or freshly ground black pepper.
- If your ingredients were cold from the fridge, you may not need to chill the soup, but chill for 1-2 hours if it’s not that cold.
- Serve soup cold, topped with the reserved chopped cucumber, chopped walnuts, chopped fresh herbs, and a drizzle of olive oil.
- This kept well overnight in the fridge but may not last longer than two days.
Notes
- Use different herbs based on personal preference or availability.
- For additional thickness, adjust the amount of Greek yogurt or half and half.
- Great for serving as a refreshing appetizer or light lunch.
- Prep Time: 20 minutes
- Category: Soup
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 10mg