Cold Cucumber Yogurt Soup
This cold cucumber yogurt soup is a creamy, refreshing blend, perfect for warmer days. The addition of diced cucumber and sliced radish brings a satisfying crunch, while garlic, dill, and optional walnuts add layers of flavour. Ready in under an hour, it’s an easy, light dish for spring or summer!
Equipment
- Blender or Food processor
Ingredients
- 1 Large large cucumber chopped for blending
- 1 medium cucumber diced (save a few extra small pieces for garnish)
- 4-5 red radishes thinly sliced
- 1 clove garlic minced
- 1 tbsp fresh dill chopped
- 1 cup plain Greek yogurt
- ½-1 cup cold water adjust for desired consistency
- 1 tbsp chives or green onion finely chopped
- 1 tbsp walnuts chopped (optional)
- ½ tsp ground cumin optional
- Salt and pepper to taste
Instructions
- In a blender or food processor, add the yogurt,1 cumber, garlic, dill, salt, pepper, and cumin (if using). Blend until smooth.
- Transfer the yogurt mixture to a bowl, and stir in the diced cucumber and radish slices.
- Add cold water gradually until the soup reaches your desired thickness.
- Refrigerate for about 30 minutes to allow flavours to meld.
- Garnish with chives or green onion, extra diced cucumber, and a sprinkle of walnuts.
Notes
- This soup can be made in advance and stored in the fridge for a few hours before serving to allow the flavours to meld together.
- For best texture and flavour, I recommend adding the walnuts in just before serving.
- Store any leftover cucumber and radish yogurt soup in an airtight container in the refrigerator for up to 2-3 days.
- Stir well before serving to restore creaminess.
- *Avoid freezing, as the yogurt may separate when thawed.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
