Blender Cucumber Yogurt Soup With Cumin and Paprika

By Martha Rose Shulman

Published July 18, 2012

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
5 minutes, plus 1 hour's refrigeration
Rating
4(97)
Comments
Read comments

This is so refreshing that I like to pour it into a glass and drink it as I would a lassi.

Featured in: Cool-as-a-Cucumber Salads

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:6 servings

  • ¾ pound cucumbers (1 European or 4 Persian), peeled and seeded if using regular cucumbers, coarsely chopped

  • 1 quart plain low-fat yogurt or buttermilk

  • 2 garlic cloves, peeled, cut in half, green shoots removed

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon paprika

  • 1 teaspoon toasted cumin seeds

  • ½ pound ripe tomatoes, peeled (optional)

  • Salt and freshly ground pepper to taste

  • Chopped fresh dill, cilantro, mint or chives for garnish

  • Thin cucumber rounds for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

13 grams carbs; 21 milligrams cholesterol; 123 calories; 2 grams monosaturated fat; 2 grams saturated fat; 9 grams fat; 1 gram fiber; 623 milligrams sodium; 7 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Blend all of the ingredients except the herbs until smooth. Taste and adjust seasoning. Refrigerate for 1 hour or longer before serving.

Tip

  • Advance preparation: This keeps well for 1 or 2 days in the refrigerator.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
97 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Nina

Used 2 medium tomatoes, 1 red, 1 brown to 1 lb Persian cucumbers, peeled but not de-seeded with 2 garlic cloves. I added more lemon juice and maybe 1/4 cup water to get soup thin enough to puree in my blender. Also used full fat Greek yogurt

Nancy

Quite flexible recipe in terms of quantities. The optional tomato is great for color and a bit more depth of flavor.

Leslie k

Really delicious! I used smoked paprika because that was all I had and it added a lovely flavor. I used a little less than a teaspoon. I also used less yogurt and only 1 clove of garlic.

Nina

Used 2 medium tomatoes, 1 red, 1 brown to 1 lb Persian cucumbers, peeled but not de-seeded with 2 garlic cloves. I added more lemon juice and maybe 1/4 cup water to get soup thin enough to puree in my blender. Also used full fat Greek yogurt

Nancy

Quite flexible recipe in terms of quantities. The optional tomato is great for color and a bit more depth of flavor.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.