Cold Yogurt Soup

1. 1

   Wash the rice and boil for about 15 minutes, then drain.

2. 2

   Transfer to a bowl and let cool to room temperature.

3. 3

   Place yogurt in a deep bowl and gradually whisk in the water until smooth.

4. 4

   Grate the cucumber finely and add to the yogurt mixture.

5. 5

   Crush garlic and add. Finely chop mint leaves and stir in.

6. 6

   Add cooled rice and stir well. Season with salt.

7. 7

   Cover with plastic wrap and refrigerate for at least 2 hours.

8. 8

   Serve with ice cubes, a drizzle of olive oil, and fresh mint. Serve ice-cold.

Frequently Asked Questions

How do you make Cold Yogurt Soup?

Wash the rice and boil for about 15 minutes, then drain. Transfer to a bowl and let cool to room temperature. Place yogurt in a deep bowl and gradually whisk in the water until smooth. … See the instructions section above for all steps.

How many calories are in Cold Yogurt Soup?

Cold Yogurt Soup has approximately 120 calories per serving.

How do I make Cold Yogurt Soup for 2 people?

Halve all ingredient amounts from the 6-serving recipe. Cooking time stays the same.

How long does it take to make Cold Yogurt Soup?

Cold Yogurt Soup takes about 35 minutes total (15 min prep, 20 min cook).

Is Cold Yogurt Soup difficult to make?

Cold Yogurt Soup is an easy recipe.

How many servings does Cold Yogurt Soup make?

This Cold Yogurt Soup recipe makes 6 servings.