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Home » Soups » Chilled Cucumber Yogurt Soup

Chilled Cucumber Yogurt Soup

About 3 minutes to read / 32 Comments

Prep Time: 10 minutes
Total Time: 10 minutes
Jump to Recipe

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.
Lebanese Cucumber Mint Yogurt Soup - The Lemon BowlAs you’ve probably noticed, we eat a lot of yogurt in our house every week. My kids love it, I love it and my husband loves it so I was beyond excited when my dear friends at the American Dairy Association asked me to participate in their Dairy Fuel for Back-to-School Recipe Exchange.

With two growing boys, children’s nutrition is very much on of mind these days so I thought I would share a few fun facts:

  • Milk is the No. 1 food source of calcium, vitamin D and potassium in children’s diets.
  • Dairy foods are a tasty, convenient and cost-effective way to power up with protein throughout the day. On average, one serving of milk, cheese or yogurt provides eight grams of high quality protein.
  • Kids who drink milk when they are young are more likely to drink milk as adults. Lifelong milk drinking is linked to stronger bones, a healthier heart and less chance of developing diabetes.
  • By enjoying 3 servings of low fat or fat-free milk, yogurt or cheese every day as part of an overall healthy diet, families, especially children and teens in their peak bone-building years, can help reduce the risk of osteoporosis later in life.

Cucumber Mint Yogurt Soup - The Lemon BowlThis Chilled Cucumber Yogurt Soup was inspired by my toddler’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.

Cucumber Yogurt Mint Soup - The Lemon BowlReady in just 5 minutes, this soup is the ideal busy weeknight side dish. 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. Not only is it protein-packed but this savory recipe is a great way to sneak in that third serving of dairy at the end of the day.

Your spoon is waiting.

Cucumber Yogurt Mint Soup - The Lemon Bowl

Chilled Cucumber Yogurt Soup

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.
4 from 5 votes
Print Pin Rate
Course: Soup
Cuisine: Lebanese
Keyword: yogurt soup
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6
Calories: 108kcal
Author: Liz Della Croce

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 olive oil garnish

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.

Nutrition Facts:

Calories: 108kcal | Carbohydrates: 9.2g | Protein: 4.9g | Fat: 5.6g | Saturated Fat: 1.3g | Polyunsaturated Fat: 4.3g | Cholesterol: 3mg | Sodium: 462mg | Fiber: 0.3g | Sugar: 8.1g
Get Featured On Instagram!Did you make this recipe? If so tag @thelemonbowl using the hashtag #thelemonbowl to be featured!

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About Liz Della Croce

Liz is the founder and creator of The Lemon Bowl. With an emphasis on healthy eating and living, Liz’s recipes and food photography have been featured in various publications including the cover of Women’s World magazine, Good Housekeeping, Shape, Real Simple, Cosmopolitan, Food Network Blog, Huffington Post, TODAY Food, Foodgawker and The Cooking Channel. Read More…

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Reader Interactions

Comments

  1. Sarah

    August 18, 2014 at 10:05 am

    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.

    Reply
    • Liz DellaCroce

      August 18, 2014 at 12:06 pm

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

      Reply
      • Sarah

        August 18, 2014 at 7:18 pm

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

  2. Joanne

    August 17, 2014 at 12:54 pm

    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?!

    Reply
    • Liz DellaCroce

      August 18, 2014 at 12:07 pm

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

      Reply
  3. Amanda

    August 16, 2014 at 8:50 pm

    This looks amazing!!

    Reply
    • Liz DellaCroce

      August 17, 2014 at 8:27 am

      So good! Thanks Amanda!

      Reply
  4. Nikki @Seeded at the Table

    August 15, 2014 at 11:26 pm

    Such a tasty way to add dairy to your diet! Moooo-re please! :)

    Reply
    • Liz DellaCroce

      August 17, 2014 at 8:27 am

      You can have as MOOch as you like!

      Reply
  5. Susan

    August 15, 2014 at 11:27 am

    I love it that you share Lebanese recipes, because I really enjoy the flavors from that part of the world.

    Reply
    • Liz DellaCroce

      August 17, 2014 at 8:27 am

      Thank you so much Susan! More to come in the next couple of weeks!!

      Reply
  6. Gaby

    August 15, 2014 at 10:04 am

    So incredibly perfect for summer!!

    Reply
  7. Erin | The Law Student's Wife

    August 15, 2014 at 12:21 am

    I love that your boy loves a dish with cucumber. MODEL PARENT!

    Reply
    • Liz DellaCroce

      August 17, 2014 at 8:27 am

      hahaha Yes he loves this!!!

      Reply
  8. Sadye

    August 14, 2014 at 10:07 pm

    I love the theory of mom’s cravings during pregnancy affecting kids’ tastebuds (I assume it’s just a theory … ?)!

    Reply
    • Liz DellaCroce

      August 17, 2014 at 8:28 am

      I really believe it but you’re right it’s just a theory. ;)

      Reply
  9. Hannah Beckwith

    August 14, 2014 at 12:16 pm

    I am wondering if you drain the cucumber at all? I have a cucumber dip I make where I have to squeeze cucumber out on papertowel well before adding. Is that necessary? Just curious because it looks so yummy I want to put it on my meal plan for next week.

    Reply
    • Liz DellaCroce

      August 14, 2014 at 12:19 pm

      I do not drain it Hannah because this is more of a soup consistency. If it was a dip, I would drain it. :)

      Reply
  10. Lauren @ Climbing Grier Mountain

    August 14, 2014 at 9:34 am

    I want to dive into this soup! Love the flavor combo:)

    Reply
    • Liz DellaCroce

      August 14, 2014 at 10:11 am

      Thank you doll face!!

      Reply
  11. Aimee @ ShugarySweets

    August 14, 2014 at 8:51 am

    Oh my word this looks delicious!! My naivete would say this looks like tzatziki soup, LOL! Which sounds pretty fabulous too. Okay, I”ll be quiet, and quietly crave a bowl of this for breakfast!!

    Reply
    • Liz DellaCroce

      August 14, 2014 at 10:11 am

      Umm I’m totally down with tzatziki soup!!! Just need some dill!! haha

      Reply
  12. Sheila

    August 14, 2014 at 8:06 am

    OOO EEEE I want sum a dat!! I love the addition of cloves! I really need to give this a try.

    Reply
    • Liz DellaCroce

      August 14, 2014 at 10:10 am

      Cracking up – GARLIC cloves!! Not ground cloves. Although that might not be horrible – haha. xoox

      Reply

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