Greek Cucumber Soup Recipe
Greek Cucumber Soup is the perfect summer soup! It's cold, fresh, and light from the vegetables and herbs --- plus creamy from the yogurt. Absolute yum in a bowl!
Servings: 3
Calories: 65kcal
Ingredients
- 1 & 1/2 cups yogurt
- 3/4 to 1 cup cucumber, peeled, seeded and grated
- 1/8 to 1/4 teaspoon garlic, minced
- 1/3 to 1/2 cup water, cold
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons dill, minced
- 1 & 1/2 teaspoonss chives, minced
Instructions
- Prepare the cucumbers by peeling and removing their seeds --- then grate them.
- Place everything in a bowl: grated cucumber, minced garlic, yogurt, salt, ground black pepper, dill, and chives.
- Pour cold water and mix to combine evenly.
- Taste and adjust seasoning.
- Transfer into a chilled bowl and serve.
- Garnish your Greek yogurt and cucumber soup with additional fresh dill and chives, if preferred --- enjoy!
Notes
- Cook's Tip #1: Do not add all the garlic at once. Depending on how strong your garlic is, it might overpower the cucumber and yogurt flavor of the soup.
- Cook's Tip #2: Taste and adjust the seasoning after pouring the cold water. This makes a huge difference when using cold or room-temperature water (by accident).
- Refer to the post's 'Recipe variation' section for substitutions.
Nutrition
Calories: 65kcal | Carbohydrates: 4g | Protein: 11g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.04g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 232mg | Potassium: 188mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 0.2mg