Chilled Yoghurt And Cucumber Soup With Mint Recipes

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CHILLED CUCUMBER AND YOGURT SOUP



Chilled cucumber and yogurt soup image

This delicately flavoured soup recipe is a refreshing start to any Moroccan-inspired menu or perfect on its own.

Provided by delicious. magazine

Categories     Soup recipes

Time 10m

Yield Serves 4

Number Of Ingredients 7

2 cucumbers, peeled and deseeded
1 garlic clove, crushed
1 green chilli, deseeded and finely chopped
500g Greek or thick natural yogurt
Large handful of fresh mint, leaves picked
Juice of ½ lemon
Warm flatbreads and olive oil to serve

Steps:

  • Coarsely grate 1½ cucumbers and finely dice the rest. Put the grated cucumber in a colander over a bowl and chill for 10 minutes.
  • Whisk the garlic and chilli into the yogurt and season well. Finely chop the mint, reserving some small leaves to use as a garnish, then stir into the yogurt.
  • Squeeze the moisture from the grated cucumber, then add the cucumber to the yogurt with the lemon juice and enough water to bring the mixture to a soupy consistency (about 250ml). Whizz until smooth with a hand blender or liquidiser. Chill until ready to serve.
  • Scatter the diced cucumber and reserved mint leaves over the top. Serve with warm flatbreads and a drizzle of olive oil.

Nutrition Facts : Calories 140kcals, Fat 7.8g (5.3g saturated), Protein 7.8g, Carbohydrate 9.1g (8.8g sugars), Fiber 1.6g

CHILLED YOGHURT AND CUCUMBER SOUP WITH MINT



Chilled Yoghurt and Cucumber Soup with Mint image

This cool, light and subtle soup is incredibly easy and quick to make. However it does need some fresh summer cucumbers in season for the best flavour of all.

Categories     Soups     Summer soup     Easy Entertaining     Waist Watchers     Summer

Yield 4

Number Of Ingredients 8

275ml natural yoghurt
2 medium, firm, young cucumbers
2 teaspoons fresh chopped mint
150ml soured cream
1 clove garlic, crushed
2 teaspoons lemon juice
a little milk if needed
4 slices of lemon, cut very thinly - to serve (or you can use cucumber)

Steps:

  • First peel the cucumbers thinly with a potato peeler so as to leave some of the green skin on, then slice them. Reserve a few slices to garnish the soup, then place the rest in a blender, along with the yoghurt, soured cream and crushed garlic. Switch on and blend at the highest speed until smooth. Add a seasoning of salt and pepper and the lemon juice, then pour the soup into a tureen and if it seems to be a little too thick, thin it with some cold milk. Now stir in the chopped fresh mint, cover with foil or with a lid and chill very thoroughly for several hours before serving. To serve, ladle the soup into individual soup bowls and float a few thin slices of cucumber and a thin slice of lemon on each one.

EASY COLD CUCUMBER SOUP



Easy Cold Cucumber Soup image

Easy cold soup for a hot day!

Provided by lreddy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 7

2 large cucumbers - peeled, seeded, and diced
1 ⅓ cups sour cream
1 ⅓ cups plain yogurt
2 cups vegetable broth
1 clove garlic, minced
½ cup chopped fresh mint
½ cup chopped fresh dill

Steps:

  • Combine cucumber, sour cream, yogurt, vegetable broth, and garlic in a large bowl; blend together using an immersion blender until smooth. Blend in mint and dill. Refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 251.1 calories, Carbohydrate 15.7 g, Cholesterol 38.6 mg, Fat 17.9 g, Fiber 1.6 g, Protein 8.3 g, SaturatedFat 10.9 g, Sodium 333.1 mg, Sugar 7.4 g

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