Save I stumbled on this soup one July afternoon when the AC broke and the thought of turning on the stove made me want to cry. I had cucumbers going soft in the crisper, a tub of Greek yogurt, and a blender. Ten minutes later, I was sitting on the kitchen floor with a bowl of something so cold and bright it felt like eating a cloud. I've been making it ever since, usually when the heat makes everything else feel like too much work.
I brought this to a picnic once, poured into mason jars and packed in a cooler. My friend Sarah took one sip and asked if I'd opened a secret Greek cafe in my apartment. I hadn't told anyone it was just cucumbers and yogurt because honestly, it tastes like way more effort than it is. Everyone went back for seconds and I felt like a wizard.
Ingredients
- Cucumbers: Use the big English ones if you can, they have fewer seeds and a sweeter flavor that doesnt turn bitter when blended.
- Greek Yogurt: The thick, tangy kind is what makes this soup creamy without any cream, I learned the hard way that regular yogurt makes it too runny.
- Scallions: They add a mild oniony bite without overpowering the freshness, and they blend in completely so no one even knows theyre there.
- Garlic: Just one small clove is enough, I once added two and it tasted like I was trying to ward off vampires instead of cool down.
- Dill: Fresh dill is the magic here, it smells like a garden and tastes like sunshine, dried dill just doesnt do the same thing.
- Mint: Optional but wonderful, it adds a little extra brightness that makes the whole bowl feel more alive.
- Lemon Juice: Freshly squeezed is best, it wakes everything up and keeps the soup from tasting flat.
- Olive Oil: A good extra virgin olive oil adds richness and a peppery finish that balances the yogurt.
- Salt and Pepper: Season to taste, but dont be shy, cold foods need more seasoning than you think.
Instructions
- Blend Everything Together:
- Toss the cucumbers, scallions, garlic, yogurt, dill, mint, lemon juice, olive oil, salt, and pepper into your blender. Pulse it until its smooth and creamy, scraping down the sides once or twice so nothing gets left behind.
- Taste and Adjust:
- Give it a taste right now, even though its not cold yet. Add more lemon if it needs brightness, more salt if it tastes flat, or a splash of cold water if its too thick.
- Chill It Down:
- Pour the soup into a bowl, cover it with plastic wrap, and stick it in the fridge for at least an hour. The flavors get friendlier as it sits and the cold makes it perfect.
- Serve and Garnish:
- Stir it up before you ladle it into bowls. Top each one with thin cucumber slices, a pinch of fresh dill, and a drizzle of your best olive oil.
Pin it My neighbor once knocked on my door just as I was pouring this into bowls. I handed her one without thinking and she stood there on my doorstep, spoon in hand, telling me it reminded her of summers in Crete. I didnt have the heart to tell her Id never been, but I loved that a blender full of cucumbers could do that.
Making It Your Own
If you want it vegan, swap the Greek yogurt for unsweetened coconut yogurt and it works beautifully. I also love throwing in a handful of baby spinach before blending, it turns the soup a pale green and adds a little earthy sweetness without changing the flavor much. Sometimes I add a pinch of cumin or a few leaves of basil, just to see what happens.
Serving Suggestions
This soup is perfect as a starter before grilled fish or roasted vegetables. I also love it for lunch with a hunk of crusty bread and some olives on the side. Once I served it in small glasses at a party and people treated it like a fancy appetizer, even though it cost me about five dollars to make.
Storage and Leftovers
It keeps in the fridge for up to three days in an airtight container. The cucumbers can release a little water as it sits, so just give it a good stir before you serve it again. I dont recommend freezing it because the yogurt separates and the texture goes weird.
- If it gets too thick after sitting, thin it out with a splash of cold water or vegetable broth.
- Taste it again before serving leftovers, cold dulls flavor so you might need to add a squeeze of lemon or a pinch of salt.
- Garnish it fresh every time, the olive oil and dill make it feel new again even on day three.
Pin it This soup has saved me on more hot days than I can count. I hope it does the same for you.
Frequently Asked Questions
- → Can I use regular yogurt instead of Greek yogurt?
Yes, regular yogurt works but may make the blend thinner and less creamy.
- → How long should I chill the mixture before serving?
Refrigerate for at least 1 hour to allow flavors to meld and the blend to cool thoroughly.
- → What herbs complement the cucumber and garlic flavors?
Fresh dill and mint provide bright, aromatic notes that enhance the overall taste.
- → Is it possible to adjust the consistency?
Add cold water or chilled vegetable broth gradually to thin the blend to your preferred texture.
- → Can this be made dairy-free?
Use unsweetened coconut or other plant-based yogurts to maintain creaminess without dairy.