Cold cucumber mint soup: A refreshing summer delight!
A refreshing and light cold cucumber mint soup perfect for hot summer days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
- 2 large cucumbers, peeled and diced
- 1 cup plain yogurt
- 1/2 cup fresh mint leaves
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon lemon juice
Instructions
- In a blender, combine the diced cucumbers, yogurt, mint leaves, garlic, olive oil, salt, pepper, and lemon juice.
- Blend until smooth and creamy.
- Taste and adjust seasoning if necessary.
- Chill the soup in the refrigerator for at least 30 minutes before serving.
- Serve cold, garnished with additional mint leaves if desired.
Notes
- For a vegan version, substitute yogurt with a plant-based yogurt.
- This soup can be made a day in advance for better flavor.
- Serve with crusty bread for a light meal.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg