A Refreshing Summer Soup that's like TZATZIKI: Chilled Cucumber & Yogurt Soup

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Peel 2 cucumbers, cutting them into a few pieces for blending.

Set aside one cucumber for garnish, and chop it later.

Roughly chop 2 scallions, using only the bright green parts.

Add chopped scallions to the blender.

Add about 1 tablespoon of lemon juice to the blender.

Add about 1 garlic clove (or 1/4 teaspoon pureed garlic) to the blender.

Add 1 teaspoon of dried dill to the blender.

Add about 2 tablespoons of fresh mint to the blender.

Add 1 cup of Greek yogurt to the blender.

Blend all ingredients until smooth.

Season the mixture with salt and pepper to taste.

Transfer the blended mixture to the refrigerator and chill for at least 2-3 hours.

Finely chop the reserved cucumber while the soup is chilling.

Once chilled, serve the soup in bowls or glasses, filling them about 3/4 full.

Garnish each serving with diced cucumber and a sprig of mint.

Optionally, thinly slice some scallions and sprinkle on top for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens