Best Fragrant Cucumber Yogurt Soup Recipes

CUCUMBER-YOGURT SOUP WITH FRESH DILL

Cucumber-Yogurt Soup With Fresh Dill image

Provided by Molly O'Neill

Time 3h10m

Yield Four servings

Number Of Ingredients 7

Ingredients

32 ounces plain lowfat yogurt
2 large seedless cucumbers, peeled and coarsely grated (3 cups)
1 clove garlic, peeled and minced
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh dill
2 1/2 teaspoons kosher salt, plus more to taste
2 cups water

Steps:

Place the yogurt in a paper- towel-lined sieve and let drain over a bowl, in the refrigerator, several hours or overnight.
Stir together the cucumbers, garlic, olive oil, dill and salt. Place the drained yogurt in a large bowl and gradually whisk in the water until very smooth. Stir in the cucumber mixture.
Refrigerate the soup until very cold, at least 3 hours. If needed, thin with a little more water. Taste and add more salt, if necessary. Ladle into bowls and serve.

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 10 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 1004 milligrams, Sugar 17 grams

BLENDER CUCUMBER YOGURT SOUP WITH CUMIN AND PAPRIKA

Blender Cucumber Yogurt Soup With Cumin and Paprika image

This is so refreshing that I like to pour it into a glass and drink it as I would a lassi.

Provided by Martha Rose Shulman

Categories easy, soups and stews, appetizer, side dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

Ingredients

3/4 pound cucumbers (1 European or 4 Persian), peeled and seeded if using regular cucumbers, coarsely chopped
1 quart plain low-fat yogurt or buttermilk
2 garlic cloves, peeled, cut in half, green shoots removed
2 tablespoons fresh lemon juice
1 teaspoon paprika
1 teaspoon toasted cumin seeds
1/2 pound ripe tomatoes, peeled (optional)
Salt and freshly ground pepper to taste
Chopped fresh dill, cilantro, mint or chives for garnish
Thin cucumber rounds for garnish

Steps:

Blend all of the ingredients except the herbs until smooth. Taste and adjust seasoning. Refrigerate for 1 hour or longer before serving.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 3 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 528 milligrams, Sugar 13 grams

CHILLED CUCUMBER & YOGHURT SOUP WITH PRAWNS

Chilled Cucumber & Yoghurt Soup With Prawns image

My favourite soup on a hot summers day-I just love this. The prep time doesn't include chilling which I think takes about 6 hours. The canned Asian chicken stock I used to use is no longer available, so Aussies note I now use the boxed liquid stuff.

Provided by JustJanS

Categories European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 cucumbers
300 ml greek natural yoghurt
300 ml quality chicken stock (we use a canned Asian style)
40 ml sour cream
3 drops Tabasco sauce
2 tablespoons chopped of fresh mint
12 large raw prawns, shells and heads removed
2 tablespoons olive oil
sea salt

Steps:

Peel and deseed cucmbers-cut 2 into dice, and blend with the yoghurt, stock, sour cream, Tabasco and mint.
Chill until very cold.
Peel and deseed the remaining 1/2 cucmber and cut into small thin matchsticks.
Chill.
Before serving, saute prawns in the oil until they turn pink.
Sprinkle with the salt and serve them in the chilled soup immediately.
Serve the soup garnished with the strips of cucumber.