Chilled Curried Cucumber Soup with Lemon-Mint Quino

Name: Chilled Curried Cucumber Soup with Lemon-Mint Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. plus 2 tsp. olive oil, divided, plus more for drizzling; 2 cloves garlic, minced (2 tsp.); 2 tsp. minced fresh ginger; 1 tsp. sweet curry powder; 2 English cucumbers, peeled, seeded, and coarsely chopped; 1/2 cup plain low-fat Greek yogurt; 1/2 cup low-fat sour cream; 4 Tbs. chopped fresh mint, divided; 4 Tbs. chopped fresh parsley, divided, plus leaves or sprigs for garnish; 2 tsp. lemon juice, or more, if necessary, divided; 1 tsp. grated lemon zest, divided; 1 cup cooked and cooled quinoa

Servings: persons

2 Tbs. plus 2 tsp. olive oil, divided, plus more for drizzling
2 cloves garlic, minced (2 tsp.)
2 tsp. minced fresh ginger
1 tsp. sweet curry powder
2 English cucumbers, peeled, seeded, and coarsely chopped
1/2 cup plain low-fat Greek yogurt
1/2 cup low-fat sour cream
4 Tbs. chopped fresh mint, divided
4 Tbs. chopped fresh parsley, divided, plus leaves or sprigs for garnish
2 tsp. lemon juice, or more, if necessary, divided
1 tsp. grated lemon zest, divided
1 cup cooked and cooled quinoa

1
Heat 2 Tbs.
2
oil in small skillet over medium-low heat.
3
Add garlic and ginger; saute 1 minute, or until slightly softened.
4
Add curry powder, and saute 15 to 30 seconds, or until fragrant.
5
Remove from heat.
6
Blend cucumbers, yogurt, sour cream, 3 Tbs.
7
mint, 3 Tbs.
8
parsley, 1 tsp.
9
lemon juice, 1/2 tsp.
10
lemon zest, and curry-garlic mixture in blender on high speed until smooth.
11
Refrigerate 2 hours, or until completely chilled.
12
Season with salt and pepper, if desired.
13
Combine quinoa, remaining 2 tsp.
14
oil, and remaining 1 Tbs.
15
mint, 1 Tbs.
16
parsley, 1 tsp.
17
lemon juice, and 1/2 tsp.
18
lemon zest in small bowl.
19
Season with salt and pepper, if desired.
20
Ladle soup into shallow bowls.
21
Spoon 1/4 cup quinoa into middle of each bowl.
22
Garnish with parsley leaves, and drizzle lightly with oil.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tbs. plus 2 tsp. olive oil, divided, plus more for drizzling, 2 cloves garlic, minced (2 tsp.), 2 tsp. minced fresh ginger, 1 tsp. sweet curry powder, and more.

Yes, Chilled Curried Cucumber Soup with Lemon-Mint Quinoa falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilled Curried Cucumber Soup with Lemon-Mint Quinoa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions