Cucumber Yogurt Soup
This cucumber yogurt soup is one that my girls and I enjoy throughout the warm months of the year. It was recently featured in Everyday Health as part of a collection of recipes created by some of my favorite dietitian friends. All the recipes found in this collection help to optimize immune and overall health.
The yogurt in this cold soup contains strains of probiotics (good bacteria) that help support overall immune health. More research is needed, but some strains of probiotics may support healthy immune system function, which can help the body mount a strong defense against diseases and viral infections.
Looking for more recipes that incorporate yogurt? This Brain-Boosting Smoothie is one of my favorites and is perfect for kids.
This cool and refreshing summer soup also contains garlic, which when eaten regularly as a supplement, can help prevent the cold and flu and may also reduce the severity of cold and flu symptoms.
Cucumbers (the main ingredient) are high in nutrients and antioxidants, including:
Vitamin C
Vitamin K
Potassium
Manganese
Magnesium
Cucumbers are also a great source of hydration - helpful on those hot summer days.
Also added to this summer soup is cottage cheese. Cottage cheese adds a mild flavor and creamy texture. It’s packed with nutrients, high in protein, and very satiating, meaning that it helps you feel fuller for longer.
The ingredients in this cool cucumber yogurt soup are all simple and easy to find — and the best part is that they all come together quickly in a blender. Have your kids help throw everything in (supervised, of course), and enjoy the minimal clean-up!
If you make this Cucumber Yogurt Soup, leave a comment and let me know what you think. Or, tag me on Instagram…
Enjoy!
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Cucumber Yogurt Soup Recipe
Cucumber Yogurt Soup
Ingredients
- 4 cucumbers, peeled and roughly chopped
- 1 cup plain, full-fat Greek yogurt
- 1 cup fresh dill, loosely packed
- ½ cup cottage cheese
- ½ cup creme fraiche (or sour cream)
- 2 cloves garlic
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Place all ingredients into a high-powered blender* and blend until smooth or until soup reaches desired consistency, about 2 minutes.
- Taste and adjust seasonings as needed. Serve cold.
Notes
- Leftover cucumber yogurt soup will keep in an airtight container in the refrigerator for up to 5 days.
- Note that this soup does not freeze well.
Nutrition Facts
Calories
105Fat
5 gSat. Fat
2 gCarbs
8 gFiber
2 gNet carbs
6 gSugar
5 gProtein
7 gSodium
470 mgCholesterol
16 mg
Products in this Recipe
For more tips on feeding kids, grab my FREE guide to reducing picky eating, and if you are looking for help navigating picky eating behaviors in your toddlers, preschoolers, and school-age kiddos, check out my pediatrician-endorsed online course, Solve Picky Eating, a self-paced set of 12 modules that are delivered quickly in 5-15 minute videos.
And if you're looking for personalized nutrition support for yourself, your babies, and/or your kids, I am currently accepting new clients in my virtual private practice. Looking forward to meeting you online!
This Baby-Friendly, Easy Baked Salmon recipe works well during baby-led weaning and as a simple weekday meal for the entire family.