Chilled Cucumber and Yogurt Soup

Chilled Cucumber and Yogurt Soup

Servings 6 servings
Calories 180kcal


  • 5 lb cucumber
  • 4 scallion medium
  • 2 cup water
  • 2 cup nonfat plain greek yogurt
  • 1 tbsp lemon juice
  • 1 serving salt & pepper 1.2g
  • ¼ tsp sugar
  • 1 ½ tbsp dill weed
  • 1 ½ tbsp mint
  • ¼ cup olive oil extra virgin


  • Toss 2-inch pieces of cucumber with scallions.
  • Working in 2 batches, process cucumber-scallion mixture in blender with water until completely smooth, about 2 minutes; transfer to large bowl.
  • Whisk in yogurt, lemon juice, 1½ teaspoons salt, sugar, and pinch pepper.
  • Cover and refrigerate to blend flavors, at least 1 hour or up to 12 hours.
  • Stir in dill and mint and season with salt and pepper to taste.
  • Serve, topping individual portions with remaining ½-inch pieces of cucumber and drizzling with oil.


The Editors at America’s Test Kitchen. The Complete Mediterranean Cookbook (p. 46). America’s Test Kitchen. Kindle Edition.


Nutrition Facts
Chilled Cucumber and Yogurt Soup
Amount Per Serving (556 g)
Calories 180 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1.5g9%
Sodium 150mg7%
Potassium 38mg1%
Carbohydrates 19g6%
Fiber 5g21%
Sugar 6g7%
Protein 6g12%
Calcium 753mg75%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.



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