Chilled Cucumber Soup

Chilled Cucumber Soup is a refreshing and healthful Korean snack that combines the crispness of cucumbers with a tangy yogurt base, perfect for hot days. This light soup is not only hydrating but also packed with nutrients, making it a delightful appetizer or snack.

Ingredients

• Cucumbers - 300 grams
• Plain yogurt - 150 grams
• Garlic - 1 clove, minced
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Chopped scallions - 2 tablespoons
• Fresh dill or mint - 1 tablespoon, chopped (optional)
• Water - 200 milliliters

Steps

1. Peel the cucumbers, cut them in half lengthwise, and scoop out the seeds with a spoon.
2. Chop the cucumbers into small chunks and place them in a blender.
3. Add the plain yogurt, minced garlic, sesame oil, rice vinegar, salt, black pepper, and water to the blender.
4. Blend the mixture until smooth and creamy, adjusting the water if you prefer a thinner consistency.
5. Taste the soup and adjust the seasoning if necessary.
6. Chill the soup in the refrigerator for at least 30 minutes before serving.
7. Serve the chilled cucumber soup in bowls, garnished with chopped scallions and fresh herbs if desired.

Nutrition

• Calories: 150
• Protein: 7 g
• Carbs: 12 g
• Fiber: 1 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Hydrating due to high water content in cucumbers.
• Rich in probiotics from yogurt, which supports gut health.

Tags