Cold Cucumber Soup with Yogurt

During the hottest summer days, we can cool down even with the food we consume. An excellent choice is cucumber soup, as it contains numerous ingredients that positively affect the cooling of the body: cucumbers, yogurt, fresh mint, and lemon juice. Since we chill it well before serving, it also provides additional refreshment.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Sweet potato, unpeeled, fresh

  • 250 ml Yogurt, plain, from whole milk

  • 3 spoons Sour cream

  • 3 spoons Juice, lemon

  • 1 piece Shallot

  • 1 pod Garlic, fresh

  • 1 handful Mint

  • pieces Salt, table

  • pieces Thyme, raw

Steps

  1. Cut about a quarter off one cucumber and set it aside for decoration. Peel the cucumber and cut it in half lengthwise. Remove the seeds with a spoon, then dice the cucumber.

  2. Peel the shallot and garlic and roughly chop them.

  3. Add the diced cucumber, yogurt, sour cream, garlic, shallot, mint leaves, and lemon juice to a standing mixer (blender). Blend the ingredients well to obtain a medium-thick vegetable mixture. Season to taste with pepper and salt, pour into a bowl, and refrigerate for a few hours (or even overnight) to chill thoroughly. If the mixture seems too thick, add a bit more yogurt or water as needed.

  4. Wash the reserved quarter of the cucumber, peel it if desired, and slice it thinly. Chop the chives into small pieces.

  5. Before serving, stir the chilled soup well and adjust the seasoning with salt and/or pepper if needed. Serve in deep bowls (or soup cups), garnish with cucumber slices and chives, and serve immediately.

Nutrition Information (Per 100g)

  • Calories: 38.49 kcal
  • Fat: 1.94 g
    • Saturated Fat: 1.11 g
  • Carbohydrates: 3.6 g
    • Sugars: 0.97 g
  • Protein: 0.14 g
  • Fiber: 0 g

Advice

Instead of mint, you can use parsley or chives. Dill also pairs excellently with cucumber soup.