Best 4 Chilled Cucumber Yogurt Soup Recipes

Indulge in the refreshing flavors of chilled cucumber yogurt soup, a culinary delight that combines the cooling essence of cucumbers with the creamy richness of yogurt. This tantalizing dish is not only a treat to the taste buds but also a nourishing meal packed with vitamins, minerals, and antioxidants. With its vibrant green hue and velvety texture, this chilled soup is a symphony of flavors that dances on the palate.

Dive into the delightful variations presented in this article, each offering unique culinary experiences. From the classic chilled cucumber yogurt soup, elevated with aromatic herbs and a touch of spice, to its vegan counterpart, where creamy cashew and almond yogurt blend seamlessly with cucumber's crispness. Discover the zesty twist of the lemon-herb chilled cucumber yogurt soup, where bright lemon zest and fragrant herbs awaken your senses. Experience a taste of the Mediterranean with the cucumber-yogurt tzatziki soup, a harmonious blend of cucumber, yogurt, garlic, and dill. And for those who seek a warm embrace, the roasted red pepper and cucumber yogurt soup offers a smoky and comforting twist.

Check out the recipes below so you can choose the best recipe for yourself!

CHILLED CUCUMBER YOGURT SOUP

Chilled Cucumber Yogurt Soup image

A zesty Mediterranean soup for hot summer nights. Feel free to increase or decrease the amount of lemon and garlic depending on your taste. For a creamier version, throw in a half avocado.

Provided by mbl

Categories Soups, Stews and Chili Recipes Soup Recipes Cold Soup Recipes

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

4 small seedless cucumbers - peeled and grated
1 tablespoon fresh lemon juice
1 bunch fresh mint leaves, chopped
1 bunch fresh dill, chopped
2 cloves garlic, crushed
2 cups plain yogurt
1 tablespoon olive oil
1 teaspoon salt
¼ cup raisins

Steps:

Combine the grated cucumber, lemon juice, mint, dill, garlic, yogurt, olive oil, and salt in a large mixing bowl; stir with a large spoon. Pour the mixture into a blender; blend on high speed until smooth. Serve immediately or chill in refrigerator until ready to serve. Divide the soup between four bowls; top each serving with about 1 tablespoon raisins.

Nutrition Facts : Calories 168 calories, Carbohydrate 22.9 g, Cholesterol 7.4 mg, Fat 5.8 g, Fiber 1.7 g, Protein 8.5 g, SaturatedFat 1.8 g, Sodium 676.6 mg, Sugar 14.8 g

CHILLED CUCUMBER AND YOGURT SOUP

Chilled Cucumber and Yogurt Soup image

Provided by Food Network

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 clove garlic, sliced
1 onion, small dice
3 seedless cucumbers, peeled, seeded and chopped
4 cups stock, or water
1 1/2 cups yogurt
1 tablespoon chopped dill

Steps:

Heat oil over medium high flame and saute garlic and onion until translucent (about 5 minutes). Add cucumbers and cook (stirring) for about 5 minutes more. Add stock and bring to a boil. Reduce heat and simmer about 12 minutes. Let cool to room temperature and puree in blender or food processer. Stir in yogurt and dill. Season with salt and pepper and keep chilled until ready to serve. Serve in chilled bowls.

CHILLED CUCUMBER-YOGURT SOUP WITH RADISHES

Chilled Cucumber-Yogurt Soup with Radishes image

Categories Soup/Stew Blender Dairy Ginger No-Cook Quick & Easy Yogurt Curry Cucumber Radish Summer Chill Bon Appétit

Yield Serves 6

Number Of Ingredients 8

Ingredients

2 1/4 cups plain yogurt
1 1/4 pounds pickling cucumbers, trimmed, peeled, cut into 1-inch pieces.
2 garlic cloves, minced
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons curry powder
1/4 teaspoon (generous) ground ginger
Thinly sliced radishes

Steps:

Combine yogurt, cucumbers, garlic, salt, cumin, curry and ginger in blender. Puree until smooth. Strain through fine sieve into large bowl. Refrigerate until well chilled, about 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
Ladle soup into bowls. Top with radishes and serve.

CHILLED YOGURT AND CUCUMBER SOUP (CACIK)

Chilled Yogurt and Cucumber Soup (Cacik) image

Similar to Greek tzatziki, but thinned down and presented as a cool soup for a hot day.

Provided by Mikekey *

Categories Other Soups

Time 2h25m

Number Of Ingredients 12

Ingredients

2 small cucumbers, peeled
salt
3 c plain yogurt
2 clove garlic, crushed
2 Tbsp fresh mint leaves, chopped
1 Tbsp fresh dill, finely chopped (optional)
3 Tbsp olive oil
1 c ice water
ground white pepper, to taste
salt, to taste
thin slices cucumber, for garnish
mint sprigs, for garnish

Steps:

1. Remove seeds from cucumbers, if they are large, otherwise leave the small seeds. Shred the cucumber and mix in about a teaspoon of salt. Let stand in colander for 20 minutes to drain.
2. Transfer to a large bowl and add yogurt, garlic, mint, dill and oil. Cover and refrigerate at least 2 hours.
3. Just before serving add enough ice water to thin soup to desired consistency. Season with salt and paper to taste.
4. Serve in small bowls or cups and garnish with cucumber slices and mint sprigs.

Tips:

For the best flavor, use fresh, ripe cucumbers. English or Persian cucumbers are ideal, as they have fewer seeds and a thinner skin.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
To make the soup even more refreshing, add a few mint leaves or a squeeze of lemon juice before serving.
This soup is also a great way to use up leftover yogurt. If you have a cup or two of yogurt that's about to go bad, use it to make this soup instead of throwing it out.
You can also add other vegetables to this soup, such as chopped zucchini, carrots, or bell peppers. Just be sure to cook them until they are tender before adding the yogurt.

Conclusion:

Chilled cucumber-yogurt soup is a delicious, refreshing, and healthy soup that is perfect for a hot summer day. It is also a great way to use up leftover yogurt. With its simple ingredients and easy preparation, this soup is sure to become a favorite in your household.