Cucumber Yogurt Soup

Name: Cucumber Yogurt Soup
Ingredients: 8 Persian cucumbers (or 2 large seedless cucumbers); 8 Persian cucumbers (or 2 large seedless cucumbers); 1½ cups (350 g/12 oz) Greek yogurt; 1 lemon; 3 garlic cloves; Small bunch basil; Small bunch mint; Small bunch chives; 1 teaspoon Kosher salt, plus more as needed; Drizzle of olive oil; Pita (optional)

Preparation info

Difficulty
Easy

Appears in

15 Minute Meals

By Ali Rosen

Published 2024

About

Sometimes you want a light and refreshing soup, and the bonus to that is that you don’t need to cook anything—in fact, all you need is a quick blitz in the blender! This recipe is like tzatziki in soup form, filled to the brim with zesty herbaceousness. Eat it with a side of pita and you’ll have a whole meal in a soup.

Ingredients

8 Persian cucumbers (or 2 large seedless cucumbers)
1½ cups (350 g/12

Soup
Gluten-free
Vegetarian

Method

Put the cucumbers, yogurt, the juice of the lemon, garlic, basil, mint, chives, and salt into a blender and fully blend (if you don’t have the strongest blender, you may want to roughly chop the cucumbers before starting). Taste to see if additional salt or herbs are needed (I like an extra half teaspoon of salt here, but it’s up to your preference).

You can serve at room temperature, o