This cold cucumber yogurt soup truly tastes like summer! It’s one of my favorite ways to serve up all those fresh cucumbers and mint in my backyard garden. Plus, you can whip it up in only 15 minutes!
I’ll be honest: I don’t really eat such a small portion of this soup. I like it way too much. I’ll eat a least a small bowl of it and pair it with a black bean burger or tuna or egg salad. Add some sliced peaches or fresh berries, and the table is screaming summer.
My other favorite cold soup for summer is Chunky Gazpacho. I process it in my Vitamix as well. Gazpacho is filled with health-boosting vegetables and delicious seasonings. This cold cucumber yogurt soup is also a health-booster. Yogurt is 1 of 7 surprising foods for a prediabetes diet, so I incorporate it in as many recipes as possible.
- 3 cups chopped cucumber (about 430 grams)
- 1½ cups plain 2% Greek yogurt
- 1 large garlic clove
- 1 scallion, cut in 3 or 4 pieces
- Juice of 1½ lemons (about 4 tablespoons)
- ¼ cup packed fresh mint leaves (about 6 grams)
- ¼ teaspoon kosher salt
- ½ cup cold water
- Finely chopped carrot and/or red onion as a topping
- Using a Vitamix or a powerful blender, mix all the ingredients except for the toppings. The soup should be thick with noticeable pieces of vegetables. Do not liquify the soup. I use speed 5 on my Vitamix for 20-30 seconds, which provides for a very thick soup. Process a little longer if you prefer smaller pieces of cucumber and scallion.
- Chill for an hour or longer.
- Spoon into serving bowls and top with finely chopped carrot and/or red onion.
To beat health problems associated with insulin resistance and inflammation, add these foods.