Chilled Lemon Cucumber And Yogurt Soup Recipe

Name: Chilled Lemon Cucumber And Yogurt Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -8 medium lemon cucumbers, peeled and coarsely chopped (or 3 standard cucumbers); 1 1/2 cups low-fat plain yogurt; 1 cup low-fat buttermilk; 1 tablespoon extra virgin olive oil; 1 garlic clove, peeled and minced; 3 tablespoons finely chopped fresh chives, and 3 tablespoons fresh dill (NOT dried, NOT dried); 1/8 teaspoon red pepper flakes or 1/8 teaspoon cayenne; 1/2 cup water or 1/2 cup vegetable stock; 1/4 teaspoon salt, to taste; 1/8 teaspoon white pepper; Garnish; 3 tablespoons walnuts, toasted and chopped (can substitute hazelnuts or almonds); fresh lemon juice, to lightly drizzle on each serving soup; cayenne; ice cube

Servings: persons

6 -8 medium lemon cucumbers, peeled and coarsely chopped (or 3 standard cucumbers)
1 1/2 cups low-fat plain yogurt
1 cup low-fat buttermilk
1 tablespoon extra virgin olive oil
1 garlic clove, peeled and minced
3 tablespoons finely chopped fresh chives, and 3 tablespoons fresh dill (NOT dried, NOT dried)
1/8 teaspoon red pepper flakes or 1/8 teaspoon cayenne
1/2 cup water or 1/2 cup vegetable stock
1/4 teaspoon salt, to taste
1/8 teaspoon white pepper
Garnish
3 tablespoons walnuts, toasted and chopped (can substitute hazelnuts or almonds)
fresh lemon juice, to lightly drizzle on each serving soup
cayenne
ice cube

1
In food processor or blender, puree half of the cucumber, scraping down sides of bowl as necessary. Blend until smooth, about 20 seconds.
2
In a serving bowl, combine the pureed cucumber, yogurt, buttermilk, olive oil, garlic, fresh chives and dill, and pepper flakes. Stir to mix well.
3
Cut the remaining cucumber into 1/8 inch small dice. Stir into the pureed soup mixture and then stir in enough water or stock so that the soup is thin but not watery.
4
Add the salt and pepper and stir well. Refrigerate several hours and until well chilled.
5
Ladle soup into individual bowls and garnish with toasted nuts, a drizzle of lemon juice and a sprinkle of cayenne. Add an ice cube to each bowl to keep soup chilled.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 6 -8 medium lemon cucumbers, peeled and coarsely chopped (or 3 standard cucumbers), 1 1/2 cups low-fat plain yogurt, 1 cup low-fat buttermilk, 1 tablespoon extra virgin olive oil, and more.

Yes, Chilled Lemon Cucumber And Yogurt Soup 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.

Chilled Lemon Cucumber And Yogurt Soup

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