Chilled Cucumber Garlic Soup (Print Version)

Creamy cold blend of cucumbers, yogurt, garlic, and fresh herbs, perfect for hot weather refreshment.

# What You'll Need:

→ Vegetables

01 - 2 large cucumbers, peeled, seeded, and chopped
02 - 2 scallions, chopped
03 - 1 small clove garlic, minced

→ Dairy

04 - 2 cups plain Greek yogurt

→ Herbs & Seasonings

05 - 2 tablespoons fresh dill, chopped
06 - 1 tablespoon fresh mint, chopped (optional)
07 - 2 tablespoons lemon juice
08 - 1 tablespoon extra-virgin olive oil
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon freshly ground black pepper

→ Garnish

11 - Sliced cucumber, extra dill, and a drizzle of olive oil

# How to Make It:

01 - Place chopped cucumbers, scallions, garlic, Greek yogurt, dill, mint (if using), lemon juice, olive oil, salt, and pepper in a blender or food processor.
02 - Process the mixture until it reaches a smooth and creamy consistency.
03 - Taste and modify seasoning as preferred for balance.
04 - Transfer to a large bowl, cover, and refrigerate for at least 1 hour to allow flavors to meld and to chill thoroughly.
05 - Stir before serving, ladle into bowls, and garnish with cucumber slices, fresh dill, and a drizzle of olive oil.

# Additional Tips::

01 -
  • Its ready in fifteen minutes and you dont have to turn on a single burner.
  • The tangy yogurt and crisp cucumber make it feel lighter than air, even though its surprisingly filling.
  • It tastes like summer in a bowl, the kind of thing you crave when youre too hot to think straight.
02 -
  • Peel and seed the cucumbers or the soup will turn watery and bitter, I skipped this once and regretted it immediately.
  • Let it chill for the full hour, serving it too soon means the flavors havent had time to marry and it just tastes like cold yogurt.
03 -
  • Use a high speed blender if you have one, it makes the soup silky smooth instead of grainy.
  • Chill your bowls in the freezer for ten minutes before serving, it keeps the soup cold longer and feels a little fancy.
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