Summer Cucumber Yogurt Soup

I've tried this cold summery soup with both nonfat and 2% Greek yogurt. I prefer the richness of the 2%, but both actually worked well. Try to use cucumbers with thin skins and small seeds. If you can, you won't need to peel or seed the cucumbers first. So easy!

4.88 from 8 votes

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Course: Soup

Prep Time: 15

Total Time: 15

Servings: servings

Calories: 55kcal

Author: Jill Weisenberger MS, RDN, CDE, FAND

Ingredients

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

Instructions

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.

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