Chilled Cucumber Soup

by Rachel on July 22, 2009

I loove making homemade soup, but it’s not exactly in season right now. Still, you can make a chilled soup to get your fix even when it’s sweltering.

Greek yogurt is the base for this soup, which is great, because it packs a lot of protein for not too many calories. The dill and mint give it a lot of flavor. Plus, it’s so easy!

Ingredients (Serves Four)

3 cucumbers, peeled, seeds scooped out
2 cloves garlic, peeled
1 cup low-fat Greek yogurt
4 tablespoons roughly chopped mint
4 tablespoons roughly chopped dill
2 teaspoons white wine vinegar
1 tablespoon olive oil
Salt and Pepper to taste

Place first three ingredients in a food processor and blend until smooth. Add remaining ingredients and blend until smooth. Add salt and pepper to taste, and chill in refrigerator until ready to serve.

I don’t normally do recipes that serve four people, but what I love about soup is it’s so easy to freeze! Freeze half of it for when your cupboard is bare.

You definitely want to let it get nice and chilly before you eat, so this makes it a great thing to pack for lunch if you have a fridge. It’s great with some pita and hummus, sliced tomatoes, baked chickpeas, or grilled chicken. This is impossible for even a total kitchen novice to mess up!

Yum, yum!

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