Chilled Cucumber Garlic Soup (Printable Version)

Smooth, creamy blend of cucumbers, garlic, yogurt, and herbs served cold for a refreshing treat.

# 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

# Directions:

01 - Place chopped cucumbers, scallions, garlic, Greek yogurt, dill, mint if using, lemon juice, olive oil, salt, and pepper into a blender or food processor.
02 - Blend the mixture until it reaches a smooth and creamy consistency.
03 - Taste the mixture and adjust salt and pepper as needed to suit your preference.
04 - Transfer the blended soup into a large bowl, cover, and refrigerate for at least 1 hour to chill thoroughly.
05 - Stir the chilled soup before serving. Ladle into bowls and garnish with sliced cucumber, 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 summer.
  • The yogurt and cucumber combination is incredibly hydrating and light, so you feel refreshed instead of weighed down.
  • It comes together in minutes but tastes like you spent the afternoon puttering around with something delicate and considered.
02 -
  • Peel and seed your cucumbers unless you want a slightly bitter, watery soup with flecks of green skin that throw off the smooth texture.
  • Chill the soup for the full hour because serving it too soon means the flavors haven't had time to settle and deepen, and it just tastes like cold yogurt instead of a cohesive dish.
  • Use full-fat Greek yogurt if you can because low-fat versions can make the soup taste thin and a little sour in a way that's not as pleasant.
03 -
  • Chill your serving bowls in the freezer for ten minutes before ladling in the soup so it stays ice-cold from the first bite to the last.
  • Blend in a small handful of ice cubes at the very end if you want to serve it immediately without waiting for it to chill, though the flavor won't be quite as developed.
  • Use a microplane to grate the garlic instead of mincing it so it disperses evenly and you don't get any harsh, chunky bites.
Go Back