Yogurt Cucumber And Spearmint Soup Recipes

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EASY AND CREAMY CUCUMBER YOGURT SOUP



Easy and Creamy Cucumber Yogurt Soup image

Mediterranean diet friendly Easy and Creamy Cucumber Yogurt Soup an easy cold summer soup that delicious and can be made in a blender!

Time 10m

Number Of Ingredients 7

Cucumber- 3 cups chopped. First remove the skin and then the seeds before chopping up your cucumbers.
Avocado- 1. Peel the avocado and remove the pit. Make sure that your avocado is somewhat soft (ripe is easier to work with.)
Yogurt- 1 1/4 cups. I like a fat-free plain (unflavored yogurt. Greek Yogurt may be a bit too thick for this recipe.)
Green Onion- 1 chopped.
Garlic- 1 clove minced. Lemon Juice- 1 tablespoon.
Dill- 2 tablespoons plus additional as needed for presentation.
Seasonings to taste. This can include Salt and/or Pepper.

Steps:

  • Prepare the cucumber as described above- skin and seeds removed and chopped.
  • Also, prepare the avocado by removing the pit and peel.
  • In a blender, blend together the cucumber, avocado and yogurt on high for 15 seconds.
  • Add the onion, garlic, and dill and blend until smooth. You can season to taste as needed.
  • Refrigerate the soup for at least four hours before serving. Serve with additional dill as desired. Some folks like to add a bit of mint as well.

Nutrition Facts : ServingSize 1 g, Calories 326 kcal, Carbohydrate 24 g, Protein 12 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 5 mg, Sodium 211 mg, Fiber 11 g, Sugar 8 g, UnsaturatedFat 18 g

YOGURT, CUCUMBER AND SPEARMINT SOUP



Yogurt, Cucumber And Spearmint Soup image

Provided by Suzanne Hamlin

Categories     easy, weekday, soups and stews, appetizer

Time 5m

Yield 6 servings

Number Of Ingredients 7

1 medium to large cucumber, peeled, seeded and chopped
1/2 cup spearmint leaves, washed and dried
2 cups low-fat yogurt
Juice of 1 lime
1/2 teaspoon cumin
1/2 teaspoon fine sea salt
2 tablespoons lightly toasted pine nuts or roughly chopped walnuts or salted green pistachios (optional, for garnish)

Steps:

  • In a food processor, combine cucumber chunks, spearmint leaves and 1 cup yogurt. Pulse until pureed. Add the rest of the yogurt, lime juice, cumin and salt, and blend.
  • Transfer to a bowl, cover and refrigerate 3 hours or overnight.
  • To serve, stir throughly, taste for seasoning and ladle into small bowls or cups. Sprinkle each with 1 teaspoon nuts, if desired.

Nutrition Facts : @context http, Calories 66, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 1 gram, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 255 milligrams, Sugar 7 grams

YOGURT AND CUCUMBER SOUP



Yogurt and Cucumber Soup image

All the fresh herbs make this cold soup marvelously refreshing. Key ingredient is raisins. Absolutely perfect if you have an herb garden; otherwise, for those of us who don't, a little expensive to prepare (unless you have use for all those extra fresh herbs) but great on the tastebuds and wonderfully aromatic nevertheless. Substitute dried for fresh if fresh herbs unavailable. I prepared this for a 3-day July 4th weekend. Cut out of an article in the NY Times, adapted from Najmieh Batmanglij, a Thai chef living in the U.S., but she described this as a Persian soup. Cooking time is chilling time.

Provided by Kumquat the Cats fr

Categories     Thai

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 15

4 pickling cucumbers or 2 cucumbers, peeled, seeded and diced
3 cups low-fat yogurt
1/4 cup scallion, chopped
2 tablespoons of fresh mint, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh oregano, chopped
2 tablespoons fresh tarragon, chopped
1 tablespoon fresh thyme, chopped
2 garlic cloves, minced
1/2 cup raisins
1/4 cup walnuts, coarsely chopped
salt and pepper, to taste
3 tablespoons dried rose petals (available at Middle Eastern stores) (optional)
1 tablespoon of fresh mint or 1 tablespoon dried mint
1 pita bread, toasted and cut into squares

Steps:

  • Combine all ingredients except the last three. Mix thoroughly with 1 cup water.
  • Refrigerate several hours or overnight.
  • Just before serving stir in rose petals and add a few ice cubes. Garnish with additional mint and pita bread croutons.

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