- 3 cups chopped cucumber (about 430 grams)
- 1 1/2 cups plain 2% Greek yogurt
- 1 large garlic clove
- 1 scallion, cut in 3 or 4 pieces
- Juice of 1 1/2 lemons (about 4 tablespoons)
- 1/4 cup packed fresh mint leaves (about 6 grams)
- 1/4 teaspoon kosher salt
- 1/2 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 15-20 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.
Serving: 2/3 cup | Calories: 55kcal | Carbohydrates: 5g | Protein: 7g | Fat: 1g | Saturated Fat: 0.8g | Trans Fat: 0g | Cholesterol: 3mg | Sodium: 105mg | Fiber: 1g