A refreshing soup to keep you cool during summer.
This soup is one of my sister’s favorites. She just loves it. She’d have it for dinner or lunch, sometimes as a snack when she’s not sure if she’s really hungry or not.
I assure you, when I say my sister, it’s not a code for “me”. And I didn’t just talk in third person about myself. Because to be completely honest I’m not the biggest fan of cold soups.
To me a soup should be warm. Even hot. As in burn my tongue, whine about it and then continue eating hot. Ok, I’m lying, I’m not a complete lunatic. My point is a soup should be hot, without hurting you – it’s meant to comfort you and warm your heart.
Even though I hate cold soups, I must admit this one is quite refreshing.
So refreshing, that last time my sister made it, I even had a whole bowl, after I took approximately 3 million pictures of it of course.
Since I posted a few recipes with yogurt, cucumber and dill already, you’re now most probably asking yourself: “Is she trying to show us the million ways you can prepare yogurt, dill and cucumber?”.
The answer is maybe.
I did not make that plan, but this is definitely one of the many recipes you can make with yogurt, dill and cucumbers.
This way you can spend your summer rested, you won’t burst into flames and won’t swell up 10 sizes.
This cold yogurt soup is not thick, but it’s super refreshing, very filling and low in calories, therefore great if you’re trying to lose some weight.
HEALTH AND BEAUTY BENEFITS
There are tons of health and beauty benefits to this soup.
While being low in calories, it’s very nutrient-dense. This means you get more nutrients, even though you don’t eat so much. That’s the dream.
It’s rich in that superhero allicin from garlic that fights cancer, bacteria, and viruses. And I read somewhere garlic is an aphrodisiac. Now I don’t know how that would work, but if you’re trying to seduce someone, doesn’t hurt to serve him/her this soup.
This soup has also probiotics, antioxidants and anti-inflammatory (under cover) agents. It is also gluten-free and grain-free.
- 1 cup probiotic yogurt (3,5 - 4%)
- ½ cup water
- 1 cucumber (or 2 small cucumbers), diced
- 1 garlic clove, minced (optional)
- 1 tbsp olive oil/ pumpkin seed oil
- 1/3 cup dill weed, chopped
- ½ tsp salt (add gradually to taste)
- Top with: ground walnuts or sesame seeds; optionally cumin
- Whisk yogurt with water in a bowl until smooth.
- In a small bowl toss cucumbers with pressed garlic (optional), some salt, dill, olive oil. Then add to the yogurt+water.
- Top with some ground nuts/sesame seeds, cumin if you like and pumpkin seed oil. Salt to taste.
To avoid the taste of garlic, but add some of its flavor - mince garlic and let it sit in some olive oil. After 30 min, remove the garlic from the olive oil and add the olive oil to the soup.
Let me know if you make it, I’d love to hear if you enjoyed this cold cucumber soup!