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Chilled Cucumber Yogurt Soup

Liz DellaCroce Avatar

LIZ DELLA CROCE

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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.

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Chilled cucumber yogurt soup topped with mint and 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

Labeled ingredients for chilled cucumber yogurt soup.
  • 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

Grating a cucumber on a cutting board.

Step 1. Start by taking your cucumber and grate it using a cheese grater.

Liz usiing a paper towl to soak up extra moisture from grated cucumber in a bowl.

Step 2. Before continuing, make sure to squeeze our/absorb as much excess moisture from the cucumber as you can.

Adding grated cucumber to a bowl with yogurt and mint.

Step 3. Then add the grated cucumber to a large bowl with the yogurt, dried mint, lemon juice, and grated garlic.

Whisking cucumber into yogurt.

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.

Chilled cucumber yogurt soup topped with dried mint and grated cucumber.

Garnish with a drizzle of olive oil and additional mint, then serve and enjoy your Chilled Cucumber Yogurt Soup!

Frequently Asked Questions

Is cucumber soup good for you?

Yes! Mostly because cucumbers are good for you, as they are full of vitamins, are low in calories, and help hydrate you.

Is any chilled soup called gazpacho?

No, gazpacho is specifically a chilled Spanish soup with a tomato base.

Can you freeze cucumber yogurt soup?

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.

Chilled cucumber yogurt soup in a shallow white bowl.

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Chilled Cucumber Yogurt Soup

Liz Della Croce
4 stars average
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.
Prep Time 10 minutes
Total Time 10 minutes
CourseSoup
Serves6

Ingredients
 
 

  • 32 ounces plain low fat yogurt
  • 1 medium cucumber peeled and grated reserving a bit for garnish
  • 1 juice of lemon
  • 3 tablespoons dried mint
  • 2 cloves garlic grated
  • 1 teaspoon salt
  • 2 tablespoons extra virgin olive oil garnish

Instructions
 

  1. In a large bowl, whisk together yogurt with grated cucumber, lemon juice, dried mint, grated garlic and salt.
  2. Serve immediately or chill soup for 2 hours or up to overnight.
  3. Divide between six bowls and top with reserved cucumber and drizzle each bowl with a teaspoon of olive oil.

Nutrition

Calories: 108kcalCarbohydrates: 9.2gProtein: 4.9gFat: 5.6gSaturated Fat: 1.3gPolyunsaturated Fat: 4.3gCholesterol: 3mgSodium: 462mgFiber: 0.3gSugar: 8.1g

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26 responses to “Chilled Cucumber Yogurt Soup”

  1. Maxine Moerman Avatar
    Maxine Moerman

    Can I use fresh mint in this recipe? How much do I use?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I would suggest dried!

  2. Sarah Avatar
    Sarah

    Milk is pretty awesome. I’ve been giving my family raw milk or over 15 years now (both goats & cows). Remember most of the vitamins & nutrients are in the cream (fat). And if the farmer milks once a day your getting a bonus bc it’s even more concentrated! I’m so thankful for cow/goat shares in our state.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      That’s awesome!! I’ve never had raw milk but I bet it’s delicious!

      1. Sarah Avatar
        Sarah

        Very! We usually have samples at the Nourishing Ways meetings. You’ll have to come visit sometime!

  3. Joanne Avatar
    Joanne

    I eat yogurt on the reg. (Re: DAILY) I’m always looking for ways to mix it up and yogurt soup sounds so refreshing! Like tzatziki but a meal. And who doesn’t want a reason to turn tzatziki into a meal?!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      haha “I eat yogurt on the reg” –> Stealing that!