Imagine a dish so refreshing it can instantly transport you to a breezy Middle Eastern marketplace, where flavors dance and coolness conquers the heat. This Yogurt and Cucumber Soup with Mint and Dill is not just a recipe—it's a culinary magic trick that transforms simple ingredients into a spectacularly smooth, tangy, and incredibly revitalizing experience. Perfect for those scorching summer days or when you're craving something light yet incredibly satisfying, this soup promises to be your new go-to comfort meal that requires zero cooking and maximum flavor!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 2 cups plain yogurt
- 1 cucumber, grated
- 2 cloves garlic, minced
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh dill, chopped
- Salt to taste
- 1 tablespoon olive oil
- 1 cup water (adjust for consistency)
Instructions
- Begin by gathering all your ingredients: 2 cups of plain yogurt, 1 grated cucumber, 2 minced garlic cloves, 2 tablespoons of chopped fresh mint, 2 tablespoons of chopped fresh dill, salt to taste, 1 tablespoon of olive oil, and 1 cup of water.
- In a large mixing bowl, add the 2 cups of plain yogurt. This will be the base of your soup.
- Next, grate the cucumber using a box grater or a food processor. Once grated, add the cucumber to the bowl with the yogurt.
- Peel and mince the 2 cloves of garlic. Add the minced garlic to the yogurt and cucumber mixture.
- Chop the fresh mint and fresh dill finely. Add both the chopped mint and dill to the bowl.
- Mix all the ingredients together until well combined. Use a whisk or a spoon to ensure everything is evenly distributed.
- Gradually add 1 cup of water to the mixture, stirring continuously. Adjust the amount of water based on your desired consistency. For a thicker soup, use less water; for a thinner soup, add more.
- Season the soup with salt to taste, mixing well to incorporate the seasoning.
- Once everything is combined, drizzle 1 tablespoon of olive oil over the top for added flavor.
- Chill the soup in the refrigerator for about 10 minutes before serving, allowing the flavors to meld together.
- Serve the yogurt and cucumber soup in bowls, garnished with additional mint or dill if desired. Enjoy this refreshing Middle Eastern dish!
Tips
- Choose Full-Fat Yogurt: For the richest, creamiest texture, opt for full-fat plain yogurt. Greek yogurt works wonderfully too!
- Cucumber Preparation: After grating the cucumber, consider lightly salting it and letting it sit for 5 minutes, then gently squeeze out excess moisture to prevent the soup from becoming too watery.
- Garlic Intensity: If you're sensitive to raw garlic's strong flavor, briefly roast or sauté the minced garlic for a milder taste.
- Herb Freshness: Use fresh mint and dill for the most vibrant flavor. If fresh isn't available, dried herbs can work, but use about 1/3 the quantity.
- Chilling is Key: Always serve this soup very cold. The refrigeration time allows flavors to meld and enhances the refreshing quality.
- Garnish Options: Consider topping with a sprinkle of paprika, extra virgin olive oil, or even some toasted pine nuts for added texture and visual appeal.
- Make Ahead: This soup can be prepared up to 24 hours in advance, making it perfect for entertaining or meal prep!
Nutrition Facts
Calories: 100kcal
Carbohydrates: 8g
Protein: 7g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
