Sue Bedford (MSc Nutritional Therapy)

This fertility-friendly chilled cucumber and yogurt soup is perfect for hot summer days, and it’s packed with hydrating cucumbers, the creamy richness of yogurt, and the zing of fresh mint and lemon. It’s a great option for a light and healthy appetizer or a refreshing snack.

Cucumbers are fertility-supporting as they are low in calories, great for hydration, reducing inflammation and are a good source of vitamin C, K magnesium and fibre. They contain an antioxidant called quercetin which helps reduce swelling.

Natural yogurt is a great source of calcium, protein and various vitamins and minerals important to health and overall fertility.

Chilled Cucumber and Yogurt Soup

Ingredients:

2 large cucumbers, peeled and sliced

240g plain natural yogurt

120ml cold water

Handful of  fresh mint leaves

1 small garlic clove, crushed

1 tablespoon fresh lemon juice

Salt and pepper to taste

Optional toppings: diced cucumber, mint leaves, olive oil

How to make

In a blender, combine the diced cucumbers,  yogurt, cold water, mint leaves, minced garlic, and lemon juice.

Blend on high until the mixture is smooth and creamy.

If the soup is too thick, you can add a bit more water to achieve your desired consistency.

Season the soup with salt and pepper, adjusting to your taste.

Chill the soup in the refrigerator for at least 1 hour before serving.

When ready to serve, pour the chilled soup into bowls. Enjoy with some sourdough and a little butter.

Garnish with diced cucumber, mint leaves, and a drizzle of olive oil if desired.

Serve the soup cold and enjoy!