Chilled Cucumber Soup

🕒 Prep: 15 min
🔥 Cook:
🍽 Serves: 8

Chilled Cucumber Soup is the perfect way to beat the summer heat while enjoying a refreshing, light meal. This recipe combines cool cucumbers with creamy Greek yogurt and fresh herbs, creating a vibrant dish that's both nutritious and delicious.

Why You'll Love This Recipe

  • Quick and easy to make — perfect for busy days.
  • Uses fresh, seasonal ingredients for a burst of flavor.
  • Healthy and packed with nutrients.
  • Refreshing and light — ideal for warm weather.
  • Can be made ahead of time, saving you stress later.

Ingredients

3 large cucumbers, peeled and seeded
2 cups plain Greek yogurt
1/2 cup fresh dill, chopped
1/4 cup fresh mint leaves
3 cloves garlic, minced
1/4 cup fresh lemon juice
1 tablespoon olive oil
Salt to taste
Pepper to taste

Step-by-step Instructions

Start by peeling and seeding your cucumbers. You want to get rid of the seeds to ensure the smoothest texture. Once that's done, chop them into manageable chunks.

Next, grab your blender. Add the cucumber chunks, Greek yogurt, dill, mint leaves, minced garlic, and lemon juice into the blender. Blend these ingredients until you achieve a smooth consistency.

With the blender still running, slowly pour in the olive oil. This step will help emulsify the soup, giving it a silky texture. Keep blending until everything is well combined.

Season your soup with salt and pepper to taste. Remember, you can always add more, but you can't take it out once it's in, so start small and adjust as needed.

Transfer the soup to a large bowl or container and chill it in the refrigerator for at least an hour. This step is crucial as it allows the flavors to meld together.

When you're ready to serve, give it a quick stir and pour it into bowls. Garnish with additional dill or mint if you like a bit of extra freshness.

Tips & Tricks

  • Use a high-speed blender for the smoothest texture.
  • Chill your serving bowls in the fridge for an extra-cold experience.
  • Adjust the garlic to your taste — a little goes a long way!

Serving Suggestions

This chilled cucumber soup pairs wonderfully with crusty bread or a simple green salad. For a more substantial meal, serve it alongside grilled chicken or fish.

Frequently Asked Questions

Can I use regular yogurt instead of Greek yogurt?
Yes, but the soup will be a bit thinner. If you prefer a thicker consistency, stick with Greek yogurt.
How long will this soup last in the fridge?
It should be good for up to 3 days when stored in an airtight container.
Can I freeze this soup?
Freezing might affect the texture due to the yogurt, so it's best enjoyed fresh.

Ingredients Explained

Cucumbers: These are the star of the show, offering hydration and a mild, refreshing taste. Make sure to peel and seed them for the best texture.

Greek yogurt: This adds a creamy texture and a bit of tanginess, balancing the flavors beautifully.

Fresh dill: Dill brings a unique aromatic flavor that pairs perfectly with cucumbers.

Mint leaves: Mint adds a fresh, cooling element, enhancing the soup's refreshing qualities.

Garlic: Provides a subtle kick without overpowering the other flavors.

Lemon juice: The acidity from the lemon juice brightens the soup and ties the flavors together.

Olive oil: Adds a smooth, rich finish to the soup, enhancing its overall mouthfeel.

Simplified Instructions

1. Peel and seed the cucumbers, then cut them into chunks.
2. In a blender, combine the cucumber chunks, Greek yogurt, dill, mint leaves, minced garlic, and lemon juice. Blend until smooth.
3. With the blender still running, slowly add the olive oil and continue blending until well combined.
4. Season the soup with salt and pepper to taste.
5. Chill the soup in the refrigerator for at least 1 hour before serving.
6. Serve cold, garnished with additional dill or mint, if desired.

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