Middle Eastern · Lunch
Garlic Yogurt Mint Soup
A chilled Middle Eastern soup built on thick strained yogurt whisked with garlic, cold water and olive oil, finished with fresh mint and toasted walnuts. Cucumber adds crunch and lemon juice brightens the tang. Served cold as a light starter.
$3
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
308Calories
12.2gProtein
23.8gFat
13.4gCarbs
10.7gSugar
0.9gFiber
423mgSodium
36mgChol
9.2gSat Fat
401mgPotassium
352mgCalcium
0.8mgIron
1mcgVitamin B12
6mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
herb-salt
hidden-gems
quick-lunch
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Toast walnuts in a dry small skillet over medium heat for 2 minutes until lightly golden and fragrant. Peel, seed and finely dice cucumber. Finely chop mint. Finely grate garlic.
2
Whisk
In a mixing bowl, whisk together yogurt, cold water, grated garlic, olive oil and salt until smooth.
3
Chill
Fold in chopped mint, half the diced cucumber and lemon juice. Cover and refrigerate for 30 minutes.
4
Plate
Ladle soup into a bowl. Top with remaining cucumber, toasted walnuts and mint leaves. Drizzle with olive oil and add black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 cup440g plain whole-milk yogurt
- 1/2 cup120ml cold water
- 2 clove2 clove garlic
- 2 tbsp2 tbsp extra virgin olive oil, plus more for drizzling
- 4 tbsp4 tbsp fresh mint, plus a few leaves to garnish
- 1/2 cup60g cucumber
- 2 tsp2 tsp lemon juice
- 2 tbsp14g walnuts
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
