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–+ servings

Persian Cucumber Yogurt Soup

A refreshing cold soup made with yogurt, cucumbers, and herbs, perfect for hot days.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Persian
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 cups plain yogurt preferably whole milk yogurt
  • 1 cup cucumber finely chopped
  • 1 tablespoon fresh dill chopped
  • 1 tablespoon fresh mint chopped
  • 1 clove garlic minced
  • 1 tablespoon lemon juice freshly squeezed
  • 1 cup water adjust for desired consistency
  • to taste salt
  • to taste black pepper

Method
 

Prepare the Soup
  1. In a mixing bowl, combine the yogurt, chopped cucumber, dill, mint, and minced garlic.
  2. Add the lemon juice and water, and whisk until smooth.
  3. Season with salt and black pepper to taste.
  4. Chill the soup in the refrigerator for at least 30 minutes before serving.
  5. Serve cold, garnished with additional herbs if desired.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 200mgPotassium: 300mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

This soup can be made a day in advance for better flavor. Adjust the thickness by varying the amount of water.

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