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.
Servings 6
Calories 108kcal
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
- 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
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