Yogurt and Cucumber Soup

Yogurt and Cucumber Soup

Yogurt is frequently used in Greek cookery, and it is usually made at home. Sometimes it is added at the end of cooking a dish, to prevent it form curdling, but in this cold soup the yogurt is one of the basic ingredient. It makes a cool and refreshing first course for a hot summer’s day.


1 large cucumber, peeled
300 ml cream (light)
150 ml natural plain yogurt
2 garlic cloves, crushed
2 tbsp white wine vinegar
1 tbsp chopped fresh mint
salt and ground black pepper
sprigs of fresh mint, to garnish


  1. Grate the cucumber coarsely. This can be done in a food processor or blender, or you can do it by hand using the coarse side of a grater.
  2. Stir it into the cream, yogurt, garlic, vinegar and mint. Season to taste, chill for at least 2 hours. Stir before serving and garnish with mint..
Food Info
Time to Prepare: 5 mins
Time to Cook: 10 mins
No. of Ingredients: 9
No. of Servings: 2
Nutritional Info
• Calories: 77 (322kJ)
• Total Fat: 1.3g
• Saturated Fat: 0.6g
• Cholesterol: 2mg
• Total Carbohydrate: 10.3g (Sugars: 10.1g)
• Fibre: 1.3g
• Protein: 6.9g
• Sodium: 106mg
• Calcium: 255mg



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