This cucumber yogurt soup recipe is incredibly refreshing during the warmer months. It comes together in under 10 minutes and is packed with flavor!
This is a refreshing soup inspired by Chef Suvir Saran from his book, Indian Home Cooking. I’ve spent fun summer days cooking with Suvir and his recipes are always easy to make at home and full of flavor. The yogurt makes for a luxurious mouth-feel without the heaviness of cream. Suvir also suggests cooking a beet until tender and then grating it into the soup for added color and flavor.
Although this is an Indian yogurt soup recipe, its flavors complement dishes from different cuisines. Yogurt soup is extremely popular in Greece and Middle Eastern countries as well, so feel free to make a batch of this refreshing soup when prepping Lebanese, Turkish, or Greek food!
Cucumber Yogurt Soup Ingredients
For this simply cucumber mint soup recipe, you’ll need:
- Cumin seeds
- Plain yogurt
- Fresh mint leaves
- Fresh green chili
- Garam masala
- Salt and pepper
How to Make Yogurt Soup
This cucumber yogurt soup comes together in under 10 minutes and is incredibly easy to make. You’ll first need to toast the cumin seeds and grind them in a spice grinder (or you can use a mortar and pestle). Add the rest of the ingredients into a blender or food processor and blend until smooth. Garnish the cucumber mint soup with additional fresh mint leaves and a sprinkle of the ground cumin.
What Type of Yogurt Should I Use?
You want to use regular plain yogurt for this recipe. Whole milk yogurt will have the richest, creamiest flavor, whereas non-fat yogurt will be much tangier.
How to Serve Yogurt Soup
This cucumber yogurt soup can be enjoyed plain as an appetizer, or you can serve it alongside grilled chicken and rice. It’d also pair nicely with spiced meatballs! In general, yogurt soup goes well with spicier dishes, as well richer, fattier dishes.
Tips for Making Yogurt Soup
- If you don’t want to toast and grind the cumin seeds yourself, you can use store-bought ground cumin instead.
- Fresh mint leaves are a must in this recipe. You can’t substitute dried in this soup.
- If you don’t want your yogurt soup to be too spicy, remove the seeds from the green chili.
- Adjust the salt and pepper to suit your tastes.
More Easy Indian Recipes:
- Grilled Naan Pizza
- Grilled Lamb Burgers with Tomato Chutney Yogurt
- Dal Tadka Recipe
- Mixed Vegetable Pulao
- Mixed Vegetable Pakora
Chilled Yogurt Soup with Cucumber and Mint
- 1 1/2 tsp cumin seeds
- 3 1/2 cups plain yogurt
- 1 medium cucumber, peeled and chopped
- 3 tbsp finely chopped fresh mint leaves
- 1 fresh green hot chile, seeded and finely chopped
- 1/4 tsp garam masala
- 1/4 tsp salt, plus more to taste
- 1/8 tsp freshly ground white pepper
- whole fresh mint leaves, for garnish
Toast cumin seeds and grind in a spice grinder or with a mortar and pestle; set aside.
In the bowl of a food processor or blender, combine yogurt, cucumber, mint, hot chile, garam masala and 1/4 teaspoon salt and pepper. Blend until combined and smooth. Taste and add more salt, pepper, or mint. Chill until ready to serve.
Serve with fresh mint leaves and ground cumin on top.