Cold Cucumber Yogurt Soup with Dill and Mint

A refreshing cold cucumber soup with yogurt, dill and mint, reminiscent of tarator on a summer's day. It needs no stove and is ready in a few minutes.

By yumbelo-Küche · 4 servings · 20 minutes

Ingredients

• 2 Stück English cucumbers
• 500 g yogurt (3.5% fat)
• 200 ml ice-cold water
• 1 Stück garlic clove
• 1 Bund dill
• 5 g fresh mint
• 2 EL olive oil
• 1 EL lemon juice
• salt
• pepper

Method

1. Wash the cucumbers, halve them, scrape out the seeds with a spoon and roughly dice the flesh.
2. Peel the garlic and grate it finely. Wash the dill and mint, shake dry and finely chop the leaves.
3. Whisk the yogurt, ice-cold water, garlic, lemon juice and olive oil in a large bowl until smooth.
4. Stir in the cucumber cubes and half of the herbs. Season generously with salt and pepper.
5. Chill the soup for at least 30 minutes, then taste again and thin with a little water if needed.
6. Pour the soup into four bowls or glasses, sprinkle with the remaining herbs and serve immediately.