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–+ servings
Bowl of green cucumber soup topped with slices of cucumber and chive flower

Cucumber Soup

Robyn
This cold refreshing cucumber soup doesn't require any cooking, making it a perfect recipe for a hot summers day!
5 from 3 votes
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Prep Time 5 minutes
Chill Time in Fridge 2 hours
Total Time 2 hours 5 minutes
Course Light Meals, Lunch, Plant Based | Vegetarian, Quick, Soups
Cuisine Australian
Servings 2 -3 people
Calories 75 kcal

Ingredients
  

  • 2 Lebanese cucumbers or 1 larger cucumber
  • 4 tablespoons plain greek yogurt
  • handful fresh mint leaves
  • 2 handfuls baby spinach
  • 2 tablespoons cold water
  • 1 teaspoon garlic powder
  • Pinch salt
  • Squeeze lemon - optional

Instructions
 

  • Roughly chop the cucumber.
  • Place in a blender with the greek yogurt, fresh mint leaves, baby spinach, cold water, garlic powder and a pinch of salt.
  • Blend until smooth.
  • Place in a bowl in the fridge for a couple of hours.
  • Serve straight out of the fridge, stirring a little lemon juice in (optional).

Notes

You can also place all the ingredients in a bowl or jug and blend until smooth with an immersion blender.
Nutritional info is based on this soup serving 2 people.

Nutrition

Calories: 75kcalCarbohydrates: 14gProtein: 6gFat: 1gSaturated Fat: 1gCholesterol: 2mgSodium: 42mgPotassium: 669mgFiber: 2gSugar: 6gVitamin A: 3129IUVitamin C: 17mgCalcium: 112mgIron: 2mg
Keyword cold soup, cucumber soup, greek yogurt soup, no cook soup, summer soup

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