Chilled Cucumber Yogurt Soup

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  • 4 small seedless cucumbers – peeled and grated
  • 1 tablespoon fresh lemon juice
  • 1 bunch fresh mint leaves, chopped
  • 1 bunch fresh dill, chopped
  • 2 cloves garlic, crushed
  • 2 cups plain yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon salt (optional)
  • 1/4 cup raisins (optional)


Combine the grated cucumber, lemon juice, mint, dill, garlic, yogurt, olive oil, and salt in a large mixing bowl; stir with a large spoon. Pour the mixture into a blender; blend on high speed until smooth. Serve immediately or chill in refrigerator until ready to serve. Divide the soup between four bowls; top each serving with about 1 tablespoon raisins.