Chilled Cucumber Garlic Soup (Printable)

Cold soup with cucumbers, yogurt, garlic, and fresh herbs for a refreshing summer dish.

# What You 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
12 - Extra fresh dill
13 - A drizzle of olive oil

# How-To:

01 - In a blender or food processor, combine chopped cucumbers, scallions, garlic, Greek yogurt, dill, mint if using, lemon juice, olive oil, salt, and pepper.
02 - Blend the mixture until it reaches a smooth and creamy consistency.
03 - Taste the mixture and adjust salt and pepper as needed.
04 - Transfer the soup to a large bowl, cover, and refrigerate for at least 1 hour until thoroughly chilled.
05 - Stir before serving, ladle into bowls, and garnish with cucumber slices, fresh dill, and a drizzle of olive oil.

# Expert Advice:

01 -
  • It's ready in 15 minutes, no cooking required, just blending and chilling.
  • One spoonful tastes like a cool garden on a scorching afternoon.
  • Works perfectly as a fancy appetizer that looks effortless but tastes intentional.
02 -
  • Seeding the cucumbers is the difference between a silky soup and a watery, bitter one.
  • Taste it cold, not at room temperature—your seasoning will need adjustment once it chills.
03 -
  • Freeze a small ladle of soup in an ice cube tray to add to bowls as they melt—it keeps the soup cold and intensifies the flavor as you eat.
  • Always chill your serving bowls in the freezer for five minutes before ladling; it makes the whole experience feel more refined and keeps each spoonful properly cold.
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