This chilled cucumber soup with yogurt and mint is a Persian take on the all-time summer favorite Gazpacho. Traditionally known as Abdoogh Khiar, this delicious low-carb starter will make your summer much cooler and will become your go-to meal on hot days.
This no-cook soup is super simple to make and the perfect refreshing but still nourishing combination on hot summer days, as well as a nice refreshing starter during chillier seasons. Besides being an easy and delicious recipe, the cucumbers in the soup will help to cleanse the liver, while the yogurt contributes healthy probiotics.
Similar to tzatziki, you need to start with a good yogurt, that is creamy but not too tangy and for sure not sweetened. If you are lactose intolerant you can use an option that is suitable for you (e.g. unsweetened plain soy-gurt). You then simply have to add finely chopped cucumber, fresh herbs, salt and pepper and mix everything in a large bowl until smooth. If you wish to add a touch of sweetness, you can use a small hand full of preferably golden dried raisins. Additional parsley, fresh and optionally also dried mint will make the soup even fresher, while the roasted walnuts and almonds add a special twist to this recipe.
Garnish with fresh vegetables and herbs
To add some extra flavor you can also use other fresh herbs like dill or basil. For this version we have used a lot of fresh finely chopped parsley and mint and added a little bit of garlic for some more flavor. For the final touch we recommend adding some finely sliced cucumber, radish, chives, fresh parsley and mint, as well as a few fresh or dried tomatoes sprinkled on at the end to add a nice pop of color.
Serve the soup in a bowl or a small glass
You can serve the soup in a bowl as a starter or in a small glass as a soup shooter. If you have time let the soup chill for some time to make it even fresher. Otherwise you can simply add a few ice cubes and let them cool everything down.
Chilled Cucumber Soup with Yogurt and MintPrint recipe
- 1/2 cup walnuts or almonds
- 500ml plain yogurt (not Greek yoghurt; you can also use unsweetened vegan yogurt)
- 1 1/2 cup ice water
- 1 large seedless cucumber, finely chopped (about 1 cup), plus a few cucumber slices for serving
- 1 cup chopped fresh parsley and mint
- 2 cloves of garlic
- Salt and pepper
- 1-2 chives and 3-4 radishes for garnish
Preheat the oven to 180 degrees Celcius, spread the walnuts or almonds on a baking sheet and toast in oven for 10 minutes until fragrant. Remove almonds and/or walnuts from heat and let cool, then chop finely. Wash and peel the cucumber and chop it finely, chop the garlic, and puree half of the cucumber and the garlic in a food processor. Chop the fresh herbs finely. In a large bowl, whisk together yoghurt and iced water, stir in cucumber puree, finely chopped cucumbers, garlic, herbs, and toasted almonds and/or walnuts. Season with salt and pepper. Cover and chill in the fridge for about 30 minutes to one hour. When ready, divide the chilled yoghurt and cucumber soup into four serving bowls. Add a few cucumber and radish slices, as well as finely chopped chives to each bowl. Enjoy with your favorite toasted bread or pita.