This Lebanese chilled cucumber soup is made with tangy yogurt seasoned with fresh lemon juice, mint and garlic then finished with a drizzle of extra virgin olive oil.
This Chilled Cucumber Yogurt Soup was inspired by my son’s favorite Lebanese dish of all time: Cucumber Laban. A recipe from my childhood, I still remember my Aunt Paula bringing it over to my mom’s house and the intoxicating aromas of fresh garlic and tons of mint. I craved it during both pregnancies and I am convinced that is why my boys love it to this day.
Ready in just 5 minutes with zero cooking, this soup is the ideal busy weeknight side dish, especially in the heat of the summer. We love serving it with Slow Cooked Lebanese Green Beans and Beef or Beef Kafta Patties. You can eat it room temperature right when you make it or prepare it earlier in the day and chill until dinnertime!
Ingredients
- Yogurt: I use plain low-fat yogurt, but you could use any yogurt as long as it’s plain.
- Cucumber: Fresh and crisp, while mild in flavor and full of nutrients.
- Garlic: Adds pungent, nutty flavor and strong aromatics.
- Lemon juice: Bright acidity and freshness to the chilled soup.
- Dried mint: Stronger than fresh mint, and a bit more earthy tasting. For more of a tzatziki vibe, you could use dill.
How to Make Chilled Cucumber Yogurt Soup
Step 1. Start by taking your cucumber and grate it using a cheese grater.
Step 2. Before continuing, make sure to squeeze our/absorb as much excess moisture from the cucumber as you can.
Step 3. Then add the grated cucumber to a large bowl with the yogurt, dried mint, lemon juice, and grated garlic.
Step 4. Whisk it all together until fully incorporated, and season with salt and pepper. You could also blend the cucumber in the yogurt, and it will be smoother.
Garnish with a drizzle of olive oil and additional mint, then serve and enjoy your Chilled Cucumber Yogurt Soup!
Frequently Asked Questions
Yes! Mostly because cucumbers are good for you, as they are full of vitamins, are low in calories, and help hydrate you.
No, gazpacho is specifically a chilled Spanish soup with a tomato base.
While you could, I would be wary of texture changes because of the yogurt base. I’d store leftovers in the fridge in an airtight container for up to 5 days.
More Summer Recipes
- Grilled Chicken with Eggplant Caponata
- Shrimp Salad Lettuce Cups
- Cucumber Pico de Gallo
- Shrimp Ceviche
- Easy Grilled Vegetable Pasta
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Ingredients
Video
Instructions
- In a large bowl, whisk together yogurt with grated cucumber, lemon juice, dried mint, grated garlic and salt.
- Serve immediately or chill soup for 2 hours or up to overnight.
- Divide between six bowls and top with reserved cucumber and drizzle each bowl with a teaspoon of olive oil.
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