Chilled Lemon Cucumber And Yogurt Soup Recipes

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CHILLED CUCUMBER YOGURT SOUP



Chilled Cucumber Yogurt Soup image

This recipe is slightly adapted from Celebrity Cruise Line's "Excite the Senses - A Culinary Journey with Celebrity Cruises" cookbook. I am a travel agent, and also write recipe reviews from cruise line's cookbooks on my company blog. I knew after tasting this one that I'd be doing it again and again! Not only is it healthy, but it also fulfilled my three E's of cooking: easy, elegant and economical. "Cook" time is minimum chilling time. I only use Greek yogurt, but feel free to use whatever you'd like.

Provided by Raquel Grinnell

Categories     Vegetable

Time 2h5m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 8

1/2 teaspoon garlic, fresh and finely chopped
6 seedless European cucumber, peeled, seeded and grated
2 tablespoons fresh lemon juice
1 cup fresh basil leaf, loosely packed
1/2 cup fresh dill weed, chopped
3 cups plain yogurt
2 tablespoons olive oil (plus additional to drizzle)
2 teaspoons kosher salt

Steps:

  • Mix all the ingredients in a blender on high speed until smooth. Chill in the refrigerator for at least two hours.
  • To serve, garnish each bowl of soup with a dollop of yogurt, a drizzle of olive oil and a sprig of fresh dill.

Nutrition Facts : Calories 166.3, Fat 9, SaturatedFat 3.3, Cholesterol 15.9, Sodium 843.1, Carbohydrate 17.8, Fiber 1.8, Sugar 10.9, Protein 6.8

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