Chilled Greek Yogurt Soup
Simple no-cook chilled soup with Greek yogurt, cucumbers and fresh dill. Perfect for spring and summer, cool and refreshing. Kosher, Dairy.
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Servings: 6 servings
INGREDIENTS:
3 cups whole or lowfat 2% Greek yogurt
2 tablespoons extra virgin olive oil
1-2 cups lowfat milk
1 pound Persian cucumbers
1/3 cup fresh chopped dill
1 teaspoon crushed garlic (or more to taste)
1/2 teaspoon salt (or more to taste)
White pepper to taste
Fresh mint sprigs or roughly chopped mint for garnish
Optional Ingredients
Freshly squeezed lemon juice
Chopped walnuts
INSTRUCTIONS:
⭐In a large bowl, whisk together Greek yogurt, extra virgin olive oil and milk. Start with 1 cup of milk then gradually continue adding more, whisking after each addition, till the yogurt takes on a soupy consistency. I stop adding milk when it reaches the texture of split pea soup. You can adjust the consistency according to your preference.
⭐Grate the Persian cucumbers into a separate bowl.
⭐Wrap the cucumbers in cheesecloth or a clean tea towel and squeeze to remove excess moisture.
⭐Stir the cucumbers into the yogurt along with the dill, garlic, salt and white pepper. Adjust seasoning to taste. Place in the refrigerator to chill for at least 1 hour, up to 4 hours.
⭐Whisk the soup once more before serving, adding milk to loosen the texture if required and adjusting seasoning as needed. Ladle chilled soup into bowls. Top each serving with chopped mint or a mint sprig. Optionally, you can stir in a bit of fresh lemon juice to brighten the flavor, or top with chopped walnuts for a sweet and nutty crunch. Serve chilled.
NUTRITIONAL INFO:
Calories: 134kcal | Carbohydrates: 8g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 251mg | Potassium: 332mg | Sugar: 6g | Vitamin A: 320IU | Vitamin C: 4.4mg | Calcium: 175mg | Iron: 0.5mg