Pin It I started making this soup after a particularly brutal July heatwave when the thought of turning on the stove made me want to flee the kitchen entirely. A neighbor had dropped off a bag of garden cucumbers, and I remembered a cold soup my grandmother used to serve in small glass bowls on her shaded porch. I threw everything into the blender without much ceremony, and when I tasted it straight from the pitcher, I realized I'd stumbled onto something that felt like drinking summer itself. Now it's what I crave the moment the temperature climbs past eighty.
The first time I served this to friends at a last-minute backyard dinner, I worried it was too simple, maybe even boring. But one of them actually asked for the recipe before she'd finished her bowl, and another went back for seconds with a piece of bread to scoop up every last bit. That's when I stopped apologizing for easy recipes and started trusting that sometimes the simplest things are exactly what people want.
Ingredients
- Cucumbers: Use the long English cucumbers if you can find them because they have fewer seeds and a thinner skin, which means less bitterness and a cleaner, crisper flavor in every spoonful.
- Greek Yogurt: The thickness of Greek yogurt is what gives this soup its body and luxurious texture without needing cream or any fuss, plus it adds a gentle tang that balances the coolness of the cucumber.
- Garlic: Just one small clove is enough to add depth without overpowering the delicate flavors, and I learned the hard way that more is not better here.
- Fresh Dill: Dill is the herb that makes this soup taste unmistakably summery and bright, and it pairs so naturally with cucumber that it feels like they were meant to grow side by side.
- Lemon Juice: A splash of lemon juice wakes everything up and keeps the soup from tasting flat or one-note, especially after it's been chilled.
- Olive Oil: A good fruity olive oil adds richness and a subtle peppery finish that rounds out the whole bowl.
- Scallions: They bring a mild oniony bite that's softer and sweeter than raw onion, which keeps the soup feeling gentle and approachable.
Instructions
- Blend the Base:
- Toss the cucumbers, scallions, garlic, yogurt, dill, mint, lemon juice, olive oil, salt, and pepper into your blender and let it run until everything is completely smooth and pale green. You want it creamy enough that there are no chunks, just a silky, pourable texture that coats the back of a spoon.
- Taste and Adjust:
- This is the moment to make it yours—add more lemon if you want brightness, more salt if it tastes flat, or a pinch of pepper if you like a little kick. Trust your palate because cold soups can taste different once chilled, so err on the side of a little more seasoning now.
- Chill Thoroughly:
- Pour the soup into a bowl, cover it, and let it sit in the fridge for at least an hour so the flavors meld and the soup gets properly cold. I've served it too soon before, and it just doesn't have the same impact when it's only cool instead of truly chilled.
- Stir and Serve:
- Give it a good stir before ladling it into bowls because it can settle a bit in the fridge. Top each serving with thin cucumber slices, a small handful of fresh dill, and a drizzle of your best olive oil for a finish that looks as good as it tastes.
Pin It I'll never forget the afternoon my sister came over unannounced, visibly wilted from the heat, and I poured her a bowl of this without saying much. She sat at the counter, ate it slowly, and then looked up and said it was like drinking a cloud. We didn't need anything else that day, just cold soup and the hum of the box fan in the window.
Making It Your Own
If you want a little more herbaceousness, add a handful of fresh basil or parsley along with the dill, or swap the mint for cilantro if that's more your speed. I've also stirred in a spoonful of tahini once when I wanted a creamier, nuttier version, and it worked beautifully. You can make this soup thicker or thinner depending on your mood—just add cold water or vegetable broth a tablespoon at a time until it feels right to you.
Serving Suggestions
This soup is perfect as a starter before grilled fish or chicken, but I've also served it as a light lunch with a hunk of crusty bread and some olives on the side. It's the kind of thing that feels elegant enough for company but also totally fine to eat straight from the container while standing at the open fridge. If you're feeling fancy, serve it in chilled bowls or even small glasses as a kind of drinkable appetizer at a summer party.
Storage and Leftovers
The soup keeps well in the fridge for up to three days, though the flavors continue to mellow and the garlic becomes a little more pronounced as it sits. Give it a good stir before serving because it can separate slightly, and you might want to add a squeeze of fresh lemon juice to perk it back up. I've never tried freezing it because the yogurt can break and get grainy when thawed, so I'd recommend just making smaller batches if you're cooking for one or two.
- Store in an airtight container to keep it fresh and prevent it from picking up other fridge smells.
- If it thickens too much overnight, thin it out with a splash of cold water or a little extra yogurt.
- Garnish just before serving so the herbs stay bright and the olive oil doesn't sink in and disappear.
Pin It This soup has become my quiet summer ritual, the thing I make when I need to feel calm and a little bit taken care of. I hope it does the same for you.
Recipe FAQs
- → What is the best type of cucumber to use?
Large, crisp cucumbers that are peeled and seeded work best to provide a smooth, fresh base without bitterness.
- → Can I prepare this dish in advance?
Yes, refrigerating the mixture for at least an hour allows flavors to meld and enhances its refreshing quality.
- → How can I adjust the consistency if it's too thick?
Add cold water or chilled vegetable broth gradually until the preferred smoothness is achieved.
- → Are there suitable dairy-free alternatives?
Unsweetened coconut yogurt can replace Greek yogurt for a lactose-free version without sacrificing creaminess.
- → What garnishes complement this chilled dish?
Sliced cucumbers, fresh dill, and a drizzle of extra-virgin olive oil add a fresh and appealing finish.