Cold and refreshing, Cucumber Yogurt Soup will make you look forward to lunch during hot summer days.
In my posts, I had mentioned at least several dozen times 🙂 that I love soups, can’t imagine my lunch without it, and so on and so forth. So, what does a soup-obsessed person do during summer heat? Chill out with a nice, cold bowl of a delicious soup of course!
I am not a fan of those thin soups that will fill you up with volume, but would leave you hungry, making you seek the contents of your fridge, or a coworker’s candy bowl in an hour or so. Cucumber Yogurt Soup, while on a lighter side of calorie intake, will invigorate and fill you up. This satisfaction comes from eggs and potatoes. Yogurt brings a happy media to all veggies, and cucumbers throw in a bit of a happy crunch. You will be surprised by sweet potatoes. Their sweetness brings out more flavor in yogurt, making the taste of this soup more complex.
Time spent in the kitchen – minimal. Cooking expertise required– none. Steam some vegetables, boil a few eggs, chop everything up, throw in a pot, pour yogurt on top, and voila, your soup is ready.
Besides being delicious, Cucumber Yogurt Soup also helps me to use overgrown cucumbers that I miss in my garden. Have you ever picked cucumbers? I swear, these little devils will do their best trying to hide from you. Every time I go to harvest them, I look under each leaf at least twice. Still, the next day I notice fat green, but now turning yellow monsters. I just can’t bring myself to throw them out. The solution: peel them, scoop out the seeds, and chop them into the soup. Problem solved! Hmm, and those cute green cukes think they can outsmart me.
- white potatoes and carrots can be either boiled or steamed. I prefer the later, since veggies retain most of their good stuff that way.
- if your cucumbers are not overgrown, as mine were, feel free to leave the skin on. It will give the soup a nice color. Plus, extra fiber never hurt anyone. Same goes with cucumber seeds. Don’t bother scooping them out if the seeds are tiny.
- if you don’t have chives on hand, no worries. Use equal amount of parsley instead.
- the soup has to chill in the refrigerator for 3-4 hours before serving. However, if you want to speed things up, substitute some of the water with crushed ice.
- 1 medium sweet potato
- 1 teaspoon olive oil
- salt and freshly ground black pepper to taste
- 2 medium potatoes, preferably Yukon Gold
- 2 large carrots
- 4 eggs
- 2 cucumbers
- 5 cups plain yogurt
- 5-6 cups water
- ½ cup chives, chopped, for decoration (see Heads up)
- Preheat the oven to 350ºF (180ºC). Line a baking sheet with a parchment paper.
- Cut sweet potato into 1/4-inch (1/2 cm) cubes. Transfer to a medium bowl, and toss them with a pinch of salt, pepper and olive oil. Transfer to the baking sheet.
- Bake sweet potatoes for about 25-30 minutes or till soft and lightly toasted. Remove from the oven and set aside to cool.
- Meanwhile, steam potatoes and carrots (see Heads up)
- Hard boil the eggs.
- Dice cooked vegetables and cucumbers. Place them in a large pot.
- Separate egg whites from yolks. Chop the whites and add them to the pot. Crumble yolks directly into the pot.
- In a large bowl, whisk together plain yogurt and water. Pour it into the pot with eggs and vegetables. Add salt and pepper to taste.
- Let the soup chill in the refrigerator for three to four hours (see Heads up).
- Garnish with chives before serving