Save I stumbled on this soup by accident one August afternoon when the air conditioner broke and the thought of turning on the stove made me want to cry. I had cucumbers wilting in the crisper, a tub of yogurt, and zero patience for heat. Twenty minutes later, I was sitting on the porch with a bowl of something cold, creamy, and shockingly good. It tasted like relief.
The first time I made this for friends, they arrived sweaty from a long drive and I handed them bowls before they even sat down. One of them closed her eyes after the first spoonful and said it tasted like summer should. I think about that every time I make it now, how food can feel like a small kindness when the weather turns brutal.
Ingredients
- Cucumbers: The star of the show, they give the soup its cool, crisp backbone, so pick firm ones and peel away any bitterness hiding in the skin.
- Scallions: They add a gentle sharpness without the bite of raw onion, which keeps the soup from feeling too heavy or harsh.
- Garlic: Just one small clove is enough to wake everything up without overpowering the delicate cucumber flavor.
- Greek Yogurt: This is what makes the soup creamy and tangy, thick enough to coat a spoon but still light on your tongue.
- Fresh Dill: It brings that unmistakable herby brightness that makes the whole bowl feel alive and summery.
- Fresh Mint: Optional, but it adds a whisper of sweetness and a little extra coolness that lingers after each bite.
- Lemon Juice: A splash of acid balances the richness of the yogurt and makes all the other flavors pop.
- Olive Oil: A drizzle at the end adds silkiness and a faint fruity note that ties everything together.
- Salt and Pepper: Season generously, cold dulls flavor so it needs a bit more than you think.
Instructions
- Blend It All:
- Toss the cucumbers, scallions, garlic, yogurt, dill, mint, lemon juice, olive oil, salt, and pepper into your blender and let it run until the whole thing turns pale green and silky. Stop once and scrape down the sides if you need to.
- Taste and Tweak:
- Dip a spoon in and taste it, then adjust the salt, lemon, or herbs until it makes you smile.
- Chill Out:
- Pour the soup into a bowl, cover it, and let it sit in the fridge for at least an hour so the flavors can settle and the chill can really sink in.
- Serve It Cold:
- Give it a good stir before ladling it into bowls, then top with cucumber slices, a pinch of dill, and a slow drizzle of olive oil.
Save I once brought this soup to a picnic in mason jars with lids screwed on tight, and people drank it like smoothies under the shade of an oak tree. Someone said it felt like cheating, eating something this refreshing without any effort. I didnt correct them.
Making It Your Own
If you want it a little thinner, stir in cold water or chilled vegetable broth a few tablespoons at a time until it feels right. Some people like it thick enough to eat with a spoon, others prefer something closer to a drinkable smoothie. I toss in a handful of baby spinach sometimes just to sneak in more greens, it barely changes the flavor but the color gets even prettier.
Pairing and Serving
This soup works beautifully as a starter before grilled fish or roasted vegetables, but I also love it as a light lunch with crusty bread on the side. Pour it into small glasses and serve it as an appetizer at a backyard dinner, people always look surprised and delighted when they realize soup can be this refreshing.
Storage and Swaps
It keeps in the fridge for up to three days, though the herbs lose a little brightness after the first day so I like to stir in a pinch of fresh dill right before serving leftovers. If dairy is an issue, swap the Greek yogurt for unsweetened coconut yogurt and you will barely notice the difference.
- Use coconut yogurt for a completely plant based version that still tastes creamy and rich.
- Try adding a pinch of cumin or coriander for a warmer, earthier flavor profile.
- Blend in half an avocado for extra creaminess and a subtle richness.
Save This soup has become my answer to hot days when nothing else sounds good. I hope it does the same for you.
Recipe FAQ
- → What is the best way to peel and prepare cucumbers for this dish?
Use a vegetable peeler to remove the skin, then slice and seed the cucumbers before chopping. This ensures a smooth texture without bitterness.
- → Can I substitute Greek yogurt with a plant-based alternative?
Yes, unsweetened coconut or almond yogurt works well to keep the creamy texture while accommodating dietary preferences.
- → How long should the soup be chilled before serving?
Chill the soup for at least one hour to let the flavors meld and to serve it refreshingly cold.
- → What herbs complement the flavors best?
Fresh dill and mint provide bright, aromatic notes that enhance the cucumber and garlic blend.
- → Can I adjust the consistency of the soup?
Yes, adding a little cold water or chilled vegetable broth will thin the soup to your preferred texture.