epicurious
Yogurt and Cucumber Soup
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
👥 4 Servings⏱️ Prep & Cook: 15 min👤 Yasmin Khan📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Toast ½ cup (50 g) walnuts in a small pan over medium heat for 1–⏱️ 2 minutes, stirring, until glossy. Roughly chop and set aside.
2
In a large bowl, whisk together 2 cups (500 g) Greek-style yogurt and 1¾ cups (420 ml) cold water. Stir in 1⅓ cups (200 g) finely diced Persian or regular cucumbers, 3 Tbsp. chopped dill, 3 Tbsp. chopped mint, 1½ tsp. dried mint, 3 Tbsp. raisins, toasted walnuts, and 1½ tsp. sea salt flakes (or 1 tsp. kosher salt) and a generous grind of freshly ground black pepper. Cover and refrigerate for at least ⏱️ 1 hour.
(500 g) Greek-style yogurt2 cups¾ cups (420 ml) cold water1⅓ cups (200 g) finely diced Persian or regular cucumbers1. chopped dill3 Tbsp. chopped mint3 Tbsp½ tsp. dried mint1. raisins3 Tbsp½ tsp. sea salt flakes (or 1 tsp. kosher salt)1Freshly ground black pepper
3
To serve, pour into cups or small bowls and add ice cubes and a pinch of rose petals (if using).
(500 g) Greek-style yogurt2 cupsIce cubes, for serving
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...