Cucumber and Yogurt Soup Good for Somersizers

Cool, creamy, and irresistibly refreshing, this Cucumber and Yogurt Soup is a must-try for fans of clean, low-carb eating, especially Somersizers. Perfect for hot summer days, this no-cook recipe combines crisp cucumbers, tangy Greek yogurt, zesty lemon juice, and fragrant fresh dill to create a light yet satisfying dish. With a velvety smooth texture achieved in just 15 minutes, it's an effortless way to stay nourished without turning on the stove. Enhanced with a hint of garlic and a subtle drizzle of olive oil, every spoonful is packed with flavor while remaining calorie-conscious. Serve it chilled for a soothing appetizer or a refreshing lunch, and garnish with extra dill or a touch of olive oil for a restaurant-worthy presentation. Ideal for those seeking healthy, low-carb, or gluten-free options, this soup makes the most of simple ingredients to deliver maximum taste and nutrition.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 4

Ingredients

• 2 medium Cucumber
• 2 cups Plain Greek yogurt (unsweetened)
• 1 medium Garlic clove
• 2 tablespoons Fresh dill (chopped)
• 1 tablespoon Lemon juice
• 1 tablespoon Olive oil
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 0.5 cups Water
• 4 pieces Ice cubes (optional)

Directions

Step 1

Peel the cucumbers, then slice them lengthwise and remove the seeds with a spoon. Chop the cucumbers into smaller chunks for easier blending.

Step 2

Peel the garlic clove and mince it finely or use a garlic press.

Step 3

In a blender or food processor, combine the chopped cucumber, plain Greek yogurt, minced garlic, fresh dill, lemon juice, olive oil, salt, black pepper, and water.

Step 4

Blend until the mixture is completely smooth. If the soup is too thick, add a bit more water, one tablespoon at a time, to reach your desired consistency.

Step 5

Taste the soup and adjust seasonings as needed, adding more salt or lemon juice for brightness.

Step 6

For extra chill, blend in a few ice cubes until smooth, or refrigerate the soup for at least 1 hour before serving.

Step 7

Serve the cucumber and yogurt soup in bowls, garnished with a drizzle of olive oil and a sprinkle of chopped dill if desired.

Nutrition Facts

Serving size	(1077.8g)

Amount per serving	% Daily Value*
Calories	517.3

Total Fat 16.7g	0%
Saturated Fat 3.6g	0%
Polyunsaturated Fat 1.5g
Cholesterol 16.0mg	0%
Sodium 1353.7mg	0%
Total Carbohydrate 30.1g	0%
Dietary Fiber 2.3g	0%
Total Sugars 19.9g
Protein 35.0g	0%

Vitamin D 0IU	0%
Calcium 435.9mg	0%
Iron 1.9mg	0%
Potassium 1115.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.6%

Protein: 34.1%

Carbs: 29.3%