Creamy Cold Yogurt Soup with Vegetables Recipe
I know how hot summers in Los Angeles can get. Some days, even the thought of turning on the stove makes me feel tired. You want something that’s refreshing, quick, and still makes you feel full. That’s exactly why I love making cold yogurt soup. It’s creamy, light, and cools you down instantly. And the best part? You don’t need to be a chef to make it. You probably already have most of the ingredients in your kitchen.
If you’re tired of heavy meals, sweaty cooking sessions, or just looking for something simple but tasty, this creamy cold yogurt soup with vegetables is just what you need.
I’ve been making this for years now, especially when I’m too tired to cook something big or when I need a quick lunch. It’s also great for people who are trying to eat more veggies but hate salads. My friends love it, my grandkids slurp it up, and honestly, I never get bored of it. So if you’re new to cold soups or unsure about yogurt as a base, just stick with me—I’ll walk you through everything.
What is Cold Yogurt Soup?
This soup is served cold—straight from the fridge or after sitting out for just a little while. The base is made from plain yogurt, and you add in vegetables, herbs, and sometimes spices. It’s popular in many countries like Turkey, Iran, and parts of Eastern Europe, but the beauty of it is you can make it your own.
Unlike hot soups, you don’t need to simmer anything. The yogurt is creamy and slightly tangy, and when you mix in crunchy veggies like cucumbers or carrots, it tastes fresh and filling at the same time.
Is it a Main Dish or a Side?
It can be both. I’ve had it as a light lunch on hot days, and I’ve also served it with grilled chicken or baked fish for dinner. It goes well with pita bread or even crackers if you want to keep it light.
If you’re watching your calories or trying to eat healthy, this is a good choice. You get protein from the yogurt, fiber from the veggies, and not a lot of fat.
What Kind of Yogurt Should You Use?
Use plain yogurt. Not flavored. Not sweetened. Greek yogurt works great because it’s thick and creamy, but you can also use regular yogurt if that’s what you have.
Here’s a small table to help you decide:
| Type of Yogurt | Texture | Taste | Notes |
|---|---|---|---|
| Greek Yogurt | Thick | Tangy | High protein, needs thinning |
| Regular Yogurt | Creamy | Mild | Lighter, may be runnier |
| Non-Dairy Yogurt | Varies | Varies | Use if lactose-intolerant, check ingredients |
If you use Greek yogurt, you’ll need to add a little water or milk to thin it out, or it’ll be too thick to enjoy as a soup.
What Vegetables Work Best?
You can use whatever you like, but I’ve found some veggies work better than others. Here are a few I always go back to:
- Cucumbers – crisp and fresh
- Carrots – add color and crunch
- Bell peppers – red or yellow ones for a sweet bite
- Green onions – mild and tasty
- Radishes – peppery flavor, good if you like a little kick
- Celery – adds a good crunch, not too strong
Chop everything small so you don’t get big chunks in your spoon. It should feel like a smooth mix when you eat it.
Do You Cook Anything?
Nope. That’s the beauty of it. Everything goes in raw. You just chop, mix, chill, and eat.
If you want to boost flavor, you can toast some cumin seeds or crush garlic and mix it in. But even that’s optional.
What About Herbs and Seasoning?
Herbs make this soup shine. I always use fresh dill and mint. You can also try parsley or cilantro if you like them.
As for seasoning, keep it simple:
- Salt
- Black pepper
- A dash of olive oil (optional)
- A squeeze of lemon juice
Sometimes I add a pinch of red chili flakes if I want a little heat, but that’s up to you.
How Long Does It Last in the Fridge?
Usually 2 to 3 days. Keep it in a closed container so it doesn’t absorb other smells. The veggies might get softer after a while, so it’s best eaten fresh, but leftovers are still good.
Can You Make It Ahead?
Yes, and you should. It tastes even better after sitting in the fridge for a couple of hours. All the flavors mix well, and it gets cooler, which is perfect for hot afternoons.
The Basic Recipe
Here’s what you need:
| Ingredient | Quantity |
|---|---|
| Plain yogurt | 2 cups |
| Water or milk | ½ cup (if using Greek yogurt) |
| Cucumber | 1 small, chopped |
| Carrot | 1, grated or chopped |
| Bell pepper | ½, chopped |
| Green onion | 2 stalks, chopped |
| Fresh dill | 2 tablespoons, chopped |
| Fresh mint | 1 tablespoon, chopped |
| Salt | To taste |
| Black pepper | To taste |
| Olive oil (optional) | 1 teaspoon |
| Lemon juice | 1 tablespoon |
Steps:
- In a big bowl, whisk the yogurt until smooth. If it’s too thick, add the water or milk and mix again.
- Add all the chopped vegetables and herbs.
- Season with salt, pepper, and lemon juice.
- Stir well and taste. Add more salt or lemon if needed.
- Chill in the fridge for 1-2 hours.
- Serve cold. Drizzle with olive oil if you like.
Tips to Make It Better
- Use cold yogurt straight from the fridge, not room temp.
- Taste as you go. Everyone’s salt and sour preferences are different.
- Don’t overload with too many veggies. Stick to 3-4 types.
- Use a sharp knife to chop small. No one wants a huge chunk of carrot in one bite.
- Add a little crushed garlic if you want extra flavor, but go light. Yogurt and garlic are strong together.
Can You Blend It?
Some people do. I don’t. I like the bite of the vegetables. But if you want a smooth version, just throw it all in a blender and pulse until it’s creamy. It becomes more like a drink than a soup, but still tasty.
Is It Good for Weight Loss?
It can be. It’s low in calories, high in protein (especially if you use Greek yogurt), and fills you up.
Here’s a quick idea of calories (approximate):
| Ingredient | Calories per serving |
|---|---|
| 2 cups yogurt | 300 |
| Vegetables | 50–70 (total) |
| Olive oil | 40 (1 tsp) |
| Total | Around 400–450 |
If you skip the oil or use low-fat yogurt, it’s even lighter.
What Can You Eat With It?
- Toasted pita bread
- Crackers
- Grilled chicken on the side
- Roasted potatoes
- A boiled egg
You can even use this soup as a dip for veggies or breadsticks. It’s very flexible.
Why I Love This Recipe
I work a lot, I’ve got family around, and I don’t always have the energy to stand in the kitchen. This soup saves me. It’s quick, healthy, and feels like comfort food without being heavy.
If you’re like me and always trying to find meals that are easy but still homemade, this is one of those recipes you’ll go back to again and again.
Conclusion
If you’ve never tried cold yogurt soup, now’s the time. It’s creamy, cool, and full of veggies that make you feel good. No cooking. No sweating in the kitchen. Just mix, chill, and eat.
Try it once and you’ll be hooked—especially when it’s too hot to even think about food. And don’t stress about doing it perfectly. Just throw in what you like, taste as you go, and enjoy it the way you want.
Let me know if you try it. I’d love to hear what you put in your version.