Chilled Greek Yogurt Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
6 servings
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Calories
134 kcal
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Course
Soup
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Cuisine
Mediterranean
Chilled Greek Yogurt Soup
Description
This chilled soup involves whisking Greek yogurt with extra virgin olive oil and gradually added milk until thinned to a soup consistency. Persian cucumbers are finely grated, then drained of excess moisture to prevent dilution. These are combined with the yogurt base alongside chopped fresh dill, crushed garlic, salt, and white pepper. After chilling for at least an hour, the soup is served cold and garnished with fresh mint sprigs or chopped mint. Optional additions include freshly squeezed lemon juice to brighten the flavors and chopped walnuts to add a crunchy contrast. The mixture balances creaminess with fresh herbal and cucumber notes, making it suitable as a light appetizer or summer refreshment.
Ingredients
- 3 cups Greek yogurt whole or lowfat 2%
- 2 tablespoons extra virgin olive oil
- 1-2 cups milk lowfat
- 1 pound cucumber Persian
- 1/3 cup dill fresh, chopped
- 1 teaspoon garlic or more to taste, crushed
- 1/2 teaspoon salt (or more to taste)
- white pepper to taste
- mint fresh sprigs or roughly chopped, for garnish
Optional Ingredients
- lemon juice freshly squeezed
- walnuts chopped
Instructions
- In a large bowl, whisk together Greek yogurt, extra virgin olive oil and milk. Start with 1 cup of milk then gradually continue adding more, whisking after each addition, till the yogurt takes on a soupy consistency. I stop adding milk when it reaches the texture of split pea soup. You can adjust the consistency according to your preference.
- Grate the Persian cucumbers into a separate bowl.
- Wrap the cucumbers in cheesecloth or a clean tea towel and squeeze to remove excess moisture.Stir the cucumbers into the yogurt along with the dill, garlic, salt and white pepper. Adjust seasoning to taste. Place in the refrigerator to chill for at least 1 hour, up to 4 hours.
- Whisk the soup once more before serving, adding milk to loosen the texture if required and adjusting seasoning as needed. Ladle chilled soup into bowls. Top each serving with chopped mint or a mint sprig. Optionally, you can stir in a bit of fresh lemon juice to brighten the flavor, or top with chopped walnuts for a sweet and nutty crunch. Serve chilled.
Notes
- Use Persian cucumbers for a tender texture and mild flavor; regular cucumbers may require additional deseeding or draining.
- Adjust the garlic and salt levels after chilling to suit taste preferences.
- Chill soup for 1 to 4 hours to develop flavors and serve cold.
- For variation, stir in lemon juice or garnish with chopped walnuts to add brightness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 12g | 24% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 251mg | 10% |
| Potassium | 332mg | 7% |
| Sugar | 6g | 12% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 4.4mg | 5% |
| Calcium | 175mg | 18% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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