Chilled Cucumber Garlic Soup (Print Version)

Creamy cold blend of cucumbers, garlic, yogurt, and fresh herbs for a cool summer starter.

# 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, optional mint, lemon juice, olive oil, salt, and pepper into a blender or food processor.
02 - Process until the mixture is smooth and creamy.
03 - Taste and modify salt and pepper levels as desired.
04 - Transfer to a large bowl, cover, and refrigerate for at least 1 hour until thoroughly chilled.
05 - Stir gently before serving, ladle into individual bowls, and garnish with cucumber slices, fresh dill, and a drizzle of olive oil.

# Expert Tips:

01 -
  • No cooking required, which means your kitchen stays cool and you stay sane during heat waves.
  • It tastes bright and clean, like biting into a cucumber straight from the garden but somehow even better.
  • You can throw it together in fifteen minutes and still impress anyone who tastes it.
02 -
  • Seed your cucumbers or the soup will turn watery and thin, I learned this the hard way on my second attempt.
  • Let it chill for the full hour, serving it too soon makes it taste flat and the texture feels off.
03 -
  • Chill your serving bowls in the freezer for ten minutes before ladling in the soup, it keeps everything colder longer.
  • Use the best olive oil you have for the final drizzle, you will actually taste it and it makes a difference.
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