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Chilled Cucumber Yogurt Soup

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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.
As 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.

This 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.

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Ready 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.

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 3 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 DellaCroce

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
Chilled Cucumber Yogurt Soup
Amount Per Serving
Calories 108 Calories from Fat 50
% Daily Value*
Total Fat 5.6g 9%
Saturated Fat 1.3g 7%
Polyunsaturated Fat 4.3g
Cholesterol 3mg 1%
Sodium 462mg 19%
Total Carbohydrates 9.2g 3%
Dietary Fiber 0.3g 1%
Sugars 8.1g
Protein 4.9g 10%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @thelemonbowl

Want more aMOOzing recipes for back to school? Please join us for a #DairyFuel Twitter party on August 20th! Here are a few tasty ideas to get you started:

Disclosure: I have been compensated for my time to develop this recipe by the American Dairy Association Mideast. Thank you for supporting the brands that make The Lemon Bowl possible. As always, all thoughts are 100% my own.

Want more tasty chilled summer soup recipes?

Feed Me Phoebe: Creamy Spanish Cold Tomato Soup (Salmorejo Cordobes)
Weelicious: Summer Fruit Gazpacho
In Jennie’s Kitchen: Watermelon Gazpacho
Devour: 4 Cool Summer Soups
FN Dish: Take Out Your Blender (10 Refreshing Summer Soups)

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Comments

  1. 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

  2. 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

  9. 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

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