Blender Cucumber Yogurt Soup With Cumin and Paprika
- Total Time
- 5 minutes, plus 1 hour's refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound cucumbers (1 European or 4 Persian), peeled and seeded if using regular cucumbers, coarsely chopped
- 1quart plain low-fat yogurt or buttermilk
- 2garlic cloves, peeled, cut in half, green shoots removed
- 2tablespoons fresh lemon juice
- 1teaspoon paprika
- 1teaspoon toasted cumin seeds
- ½pound ripe tomatoes, peeled (optional)
- Salt and freshly ground pepper to taste
- Chopped fresh dill, cilantro, mint or chives for garnish
- Thin cucumber rounds for garnish
Nutritional analysis per serving (6 servings)
126 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 14 grams sugars; 10 grams protein; 623 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Blend all of the ingredients except the herbs until smooth. Taste and adjust seasoning. Refrigerate for 1 hour or longer before serving.
- Advance preparation: This keeps well for 1 or 2 days in the refrigerator.
Private Notes
Comments
Used 2 medium tomatoes, 1 red, 1 brown to 1 lb Persian cucumbers, peeled but not de-seeded with 2 garlic cloves. I added more lemon juice and maybe 1/4 cup water to get soup thin enough to puree in my blender. Also used full fat Greek yogurt
Quite flexible recipe in terms of quantities. The optional tomato is great for color and a bit more depth of flavor.
Really delicious! I used smoked paprika because that was all I had and it added a lovely flavor. I used a little less than a teaspoon. I also used less yogurt and only 1 clove of garlic.
Used 2 medium tomatoes, 1 red, 1 brown to 1 lb Persian cucumbers, peeled but not de-seeded with 2 garlic cloves. I added more lemon juice and maybe 1/4 cup water to get soup thin enough to puree in my blender. Also used full fat Greek yogurt
Quite flexible recipe in terms of quantities. The optional tomato is great for color and a bit more depth of flavor.
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