Low Carb Yogurt Dill Cucumber Soup
Cool Down with Creamy, Refreshing Low Carb Yogurt Dill Cucumber Soup
Looking for a light, healthy, and incredibly flavorful appetizer or soup? Our Low Carb Yogurt Dill Cucumber Soup is the answer! This Mediterranean-inspired recipe is perfect for hot summer days, as a sophisticated starter for a dinner party, or simply a satisfying and guilt-free snack. It’s surprisingly easy to make – no cooking required! – and packed with fresh, vibrant flavors.
This isn’t your average cucumber soup. The combination of creamy yogurt (Labne is highly recommended for its thickness and tang!), fresh dill, and a hint of garlic creates a truly unique and delightful experience. The best part? It’s naturally low carb, making it a perfect fit for keto, paleo, or any health-conscious diet.
What makes this soup special?
- No-Cook Recipe: Perfect for when you don’t want to spend hours in the kitchen.
- Naturally Low Carb: Enjoy a delicious soup without the guilt.
- Mediterranean Flavors: A taste of the Mediterranean in every spoonful.
- Creamy & Refreshing: The perfect balance of texture and flavor.
- Versatile: Serve as an appetizer, light lunch, or side dish.
Tips for the Best Soup:
- Yogurt Choice: While any plain full-fat yogurt will work, Labne (strained yogurt) provides the thickest, most luxurious texture. Greek yogurt is a good substitute, but you may want to strain it through cheesecloth for a few hours to remove excess liquid.
- Fresh vs. Dried Herbs: We’ve used dried herbs for convenience, but feel free to use fresh dill, parsley, and mint for an even brighter flavor. Use about 1 tablespoon of fresh herbs for every 1 teaspoon of dried.
- Chill Time is Key: Don’t skip the refrigeration step! Allowing the soup to chill for at least 4 hours (or overnight) allows the flavors to meld and develop, resulting in a much more flavorful soup.
- Garnish with Style: A simple garnish of diced cucumber adds a pop of color and freshness.
Frequently Asked Questions:
- Can I make this soup ahead of time? Absolutely! This soup actually tastes better after it’s been refrigerated for a longer period. You can make it up to 2-3 days in advance.
- Is this soup vegan? No, this recipe uses yogurt. You can substitute with a plant-based yogurt alternative, but the flavor and texture will be slightly different.
- Can I add other vegetables? Yes! Feel free to experiment with adding other vegetables like avocado, zucchini, or even a little spinach.
- What if I don’t have white pepper? Black pepper will work just fine, but white pepper has a milder flavor that complements the other ingredients.
- Can I adjust the thickness of the soup? Yes! If you prefer a thinner soup, add a little water or lemon juice. If you prefer a thicker soup, add more yogurt.
Get ready to enjoy a cool, creamy, and incredibly flavorful soup that’s perfect for any occasion!
Low Carb Yogurt Dill Cucumber Soup
Ingredients
- 3 C Peeled & Seeded Rough Chopped Cucumber
- 2 C Plain Full Fat Yogurt (Labne Is Best)
- ½ medium Minced Red Onion
- 2 T Dried Dill
- 2 T Dried Parsley
- 1-2 T Dried Mint
- 2 t Dried Tarragon
- 1½ t Crushed Garlic
- ¾ t Salt
- ¼ t Pepper (White Pepper Might Be Best)
- ¼ C Lemon Juice
- 6 T Olive Oil
- ½ C Peeled & Seeded Cucumber (for garnish)
Instructions
- Combine all ingredients in a blender or food processor.
- Blend until smooth.
- Refrigerate for at least 4 hours to allow flavors to meld.
- Garnish with additional cucumber before serving.
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