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Cold Yogurt Soup

Greek.Cookery's picture
Ingredients
  Cucumber 1⁄2 , peeled, seeded and flesh grated
  Salt To Taste
  Thick yogurt 18 Fluid Ounce (500 Milliliter)
  Garlic 1 Clove (5 gm), very finely chopped
  Finely chopped fresh dill 2 Tablespoon
  Finely chopped fresh mint 2 Tablespoon
  Fruity olive oil 2 Tablespoon
Directions

Salt the grated cucumber lightly to season it.
Beat the yogurt with a wooden spoon until it is smooth and add it to the cucumber.
Add the garlic, lemon rind and juice (if using), dill, mint and olive oil.
Stir well, adding about 250 ml (8 fl oz) water, until it is the consistency of thick soup.
Serve well chilled in small bowls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Garlic
Interest: 
Quick, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes
Servings: 
6

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Your rating: None
4.04
Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 107 Calories from Fat 71

% Daily Value*

Total Fat 8 g12.3%

Saturated Fat 2.6 g12.9%

Trans Fat 0 g

Cholesterol 11.5 mg3.8%

Sodium 110.5 mg4.6%

Total Carbohydrates 6 g2%

Dietary Fiber 0.59 g2.3%

Sugars 4.4 g

Protein 4 g7.1%

Vitamin A 14% Vitamin C 11.5%

Calcium 13.3% Iron 3.9%

*Based on a 2000 Calorie diet

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Cold Yogurt Soup Recipe