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Crispy Cucumber Soup


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  • 2 1/2 hothouse (seedless) cucumbers peeled
  • 2 tablespoons minced garlic
  • 1 cup Fresh Vegetable Broth (see recipe) (you may substitute canned vegetable or chicken broth)
  • 4 cups plain nonfat yogurt
  • 1 cup coarsely-chopped fresh mint leaves
  • 1 tablespoon fresh lemon juice
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 4 large red radishes cut 1/4" dice


Servings 4


Step 1

Slice 2 hothouse cucumbers into 1-inch pieces and place in a bowl. Cut the remaining 1/2 cucumber into 1/4-inch dice; reserve. To the cucumber slices, add the garlic, broth, 3 cups yogurt, 3/4 cup mint leaves and lemon juice. Process well in a blender or food processor until smooth. Remove to a bowl.

Whisk in the remaining cup of yogurt and the remaining 1/4 cup mint leaves. Season with salt and pepper.

To serve, combine the reserved diced cucumber and the diced radishes, then divide equally among 4 bowls. Ladle the soup into the bowls atop the vegetables. Serve immediately.

This recipe yields 4 servings.

Per serving: 193 calories, 31g carbohydrates, 15g protein, 2g fat, 3mg cholesterol.

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