Pin It Last summer, I made this soup on an impulse when my garden cucumbers grew faster than I could eat them. I'd watched my neighbor pour a bowl of something creamy and pale green, steam rising despite the heat, and asked what it was. She smiled and said cold soup—the kind that tastes like summer itself. I went home and threw cucumbers, yogurt, and whatever herbs I had into a blender, and within minutes had something so bright and refreshing that I've made it countless times since.
I remember serving this at a dinner party where everyone arrived wilted from the heat. The moment they tasted it, shoulders relaxed. One guest asked for the recipe while still holding the bowl, and I realized this simple soup had somehow become the thing people remembered most about that evening.
Ingredients
- 2 large cucumbers, peeled, seeded, and chopped: Seeding them prevents the soup from becoming watery and diluted—a lesson I learned the hard way on my first attempt.
- 2 scallions, chopped: They add a subtle sharpness that keeps the soup from tasting one-dimensional.
- 1 small clove garlic, minced: Use just one; garlic gets louder in cold preparations and can easily overwhelm.
- 2 cups plain Greek yogurt: The tanginess and creaminess are what make this soup feel luxurious without any cream.
- 2 tablespoons fresh dill, chopped: Dill and cucumbers are friends; this is non-negotiable.
- 1 tablespoon fresh mint, chopped (optional): I add it when I have it, but the soup is perfect without it.
- 2 tablespoons lemon juice: Brightens everything and prevents the soup from tasting flat.
- 1 tablespoon extra-virgin olive oil: Adds silkiness and a gentle fruity note.
- 1/2 teaspoon salt, or to taste: Start conservative and adjust at the end.
- 1/4 teaspoon freshly ground black pepper: Freshly ground makes a noticeable difference here.
Instructions
- Gather and prep your vegetables:
- Peel your cucumbers and slice them lengthwise, then scoop out the watery seeds with a spoon. Chop everything into chunks roughly the size of a walnut so your blender doesn't have to work as hard.
- Combine in the blender:
- Pour in your yogurt first, then add cucumbers, scallions, garlic, dill, mint, lemon juice, and olive oil. The yogurt at the bottom helps everything blend more smoothly.
- Blend until completely smooth:
- This should take 30 seconds to a minute depending on your blender. Stop and scrape the sides if needed, but aim for no visible cucumber chunks.
- Taste and adjust:
- A pinch more salt, a squeeze of lemon—this is your moment to balance the flavors exactly how you like them.
- Chill thoroughly:
- Transfer to a bowl, cover it, and refrigerate for at least an hour. Cold soup tastes completely different than room temperature soup, so don't skip this step.
- Serve with care:
- Give it a good stir before ladling, top with cucumber slices, a sprinkle of dill, and a thin drizzle of olive oil.
Pin It One afternoon, my daughter surprised me by making this soup herself while I was gardening. She'd watched me make it once and decided to try. When I came inside, the kitchen smelled like fresh dill and lemon, and she was carefully ladling it into glasses with cucumber slices balanced on the rim. That's when I understood this recipe had moved from being something I made to something that belonged to whoever wanted to make it.
When to Serve This Soup
This belongs on the table during the hottest months, before any other course, when you want something that refreshes rather than fills. It's elegant enough for dinner guests but simple enough for a quiet lunch alone. I've served it at brunch, as a palate cleanser between courses, and even as a light dinner on nights when cooking feels like too much effort.
Making It Your Own
The base is forgiving, which is why this soup works so well. Some people swear by adding a handful of spinach for color, others use coconut yogurt and call it vegan. I've stirred in a pinch of cumin once and it whispered spice without changing the character of the dish. The template is solid; the variations are yours to discover.
Storage and Variations
This soup keeps beautifully in the refrigerator for three days, making it ideal for meal prep when you want something cold waiting for you. It can also be frozen, though the texture shifts slightly after thawing—still good, just slightly less silky. For a thinner consistency, add cold water or vegetable broth a splash at a time until you reach your preferred thickness.
- Double the batch if you're feeding a crowd; it scales up without complaint.
- Make it vegan with plant-based yogurt and check all labels for hidden dairy.
- Taste it again just before serving because flavors settle and shift as it sits.
Pin It This soup reminds me that the best dishes are often the simplest ones, made with whatever is fresh and in season. It tastes like generosity and care, which is really all cooking ever is.
Questions & Answers
- → How do I achieve a smooth texture?
Blend all ingredients thoroughly using a blender or food processor until completely smooth and creamy.
- → Can I make it vegan?
Yes, substitute Greek yogurt with unsweetened coconut yogurt or other plant-based alternatives for a creamy vegan version.
- → What herbs complement this soup best?
Fresh dill and mint add bright, aromatic notes that pair well with cucumber and garlic flavors.
- → Can the soup be prepared in advance?
Absolutely, refrigerate the soup for at least an hour to let flavors meld and serve chilled.
- → How can I adjust the consistency?
Add cold water or chilled vegetable broth gradually until you reach your desired thickness.
- → What garnishes enhance this dish?
Thin cucumber slices, extra dill, and a drizzle of olive oil add freshness and visual appeal.