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.
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
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.
Sarah
August 18, 2014 at 10:05 amMilk 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.
Liz DellaCroce
August 18, 2014 at 12:06 pmThat’s awesome!! I’ve never had raw milk but I bet it’s delicious!
Sarah
August 18, 2014 at 7:18 pmVery! We usually have samples at the Nourishing Ways meetings. You’ll have to come visit sometime!
Joanne
August 17, 2014 at 12:54 pmI 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?!
Liz DellaCroce
August 18, 2014 at 12:07 pmhaha “I eat yogurt on the reg” –> Stealing that!
Amanda
August 16, 2014 at 8:50 pmThis looks amazing!!
Liz DellaCroce
August 17, 2014 at 8:27 amSo good! Thanks Amanda!
Nikki @Seeded at the Table
August 15, 2014 at 11:26 pmSuch a tasty way to add dairy to your diet! Moooo-re please! :)
Liz DellaCroce
August 17, 2014 at 8:27 amYou can have as MOOch as you like!
Susan
August 15, 2014 at 11:27 amI love it that you share Lebanese recipes, because I really enjoy the flavors from that part of the world.
Liz DellaCroce
August 17, 2014 at 8:27 amThank you so much Susan! More to come in the next couple of weeks!!
Gaby
August 15, 2014 at 10:04 amSo incredibly perfect for summer!!
Erin | The Law Student's Wife
August 15, 2014 at 12:21 amI love that your boy loves a dish with cucumber. MODEL PARENT!
Liz DellaCroce
August 17, 2014 at 8:27 amhahaha Yes he loves this!!!
Sadye
August 14, 2014 at 10:07 pmI love the theory of mom’s cravings during pregnancy affecting kids’ tastebuds (I assume it’s just a theory … ?)!
Liz DellaCroce
August 17, 2014 at 8:28 amI really believe it but you’re right it’s just a theory. ;)
Hannah Beckwith
August 14, 2014 at 12:16 pmI 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.
Liz DellaCroce
August 14, 2014 at 12:19 pmI do not drain it Hannah because this is more of a soup consistency. If it was a dip, I would drain it. :)
Lauren @ Climbing Grier Mountain
August 14, 2014 at 9:34 amI want to dive into this soup! Love the flavor combo:)
Liz DellaCroce
August 14, 2014 at 10:11 amThank you doll face!!
Aimee @ ShugarySweets
August 14, 2014 at 8:51 amOh 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!!
Liz DellaCroce
August 14, 2014 at 10:11 amUmm I’m totally down with tzatziki soup!!! Just need some dill!! haha
Sheila
August 14, 2014 at 8:06 amOOO EEEE I want sum a dat!! I love the addition of cloves! I really need to give this a try.
Liz DellaCroce
August 14, 2014 at 10:10 amCracking up – GARLIC cloves!! Not ground cloves. Although that might not be horrible – haha. xoox