Spicy Cucumber Soup with Yogurt

⏱ 30 mins 🍽 6 serving(s) 🏷 Southwest Asia (middle East)

This chilled yoghurt and cucumber soup is an ideal choice for a summer meal. The method involves salting cucumber to draw out moisture before blending it with rich yoghurt, sour cream, and aromatics. The result is a creamy, cool soup with a pleasant texture from small pieces of cucumber. It is finished with fresh herbs and served cold. Preparation takes about 30 minutes and yields six servings.

Spicy Cucumber Soup with Yogurt

Ingredients

  • 3 -4 cups yogurt, rich creamy type (not the non-fat yogurt variety)
  • 1/2 cup sour cream
  • 1 cup water
  • 2 large cucumbers, peeled & seeds scooped out and cup up into small pieces
  • 1 scallion, chopped up finely
  • 1 clove garlic, chopped finely
  • 1 -2 tablespoon lemon juice (If using a tangy type yogurt, eliminate or use 1 tablespoon)

Method

  1. Place the cucumber pieces in a bowl or colander, sprinkle with salt, and toss them. Allow this to stand for about 15-30 minutes.
  2. In a separate bowl, combine the yoghurt, sour cream, and approximately 1 cup of water. Blend these together until the mixture is smooth and has a consistency similar to buttermilk.
  3. Add the prepared cucumber, chopped scallion, garlic, lemon juice, and jalapeno pepper to the yoghurt mixture. Use a hand blender to process the ingredients, chopping the cucumber finer while still leaving some small chunks. Avoid blending it too finely.
  4. Transfer the completed soup mixture into the refrigerator to chill thoroughly.
  5. Serve the soup cold. Top each portion with a combination of fresh dill, mint leaves, chives, Mrs. Dash spices, or salt according to your preference.

Nutrition (per serving)

Sodium69800 mg

Recipe details

CategorySouthwest Asia (middle East)
AuthorSkipperSy