Save I stumbled onto this soup one July afternoon when the air conditioner broke and I needed something cold that wasn't ice cream. The cucumbers were piling up from the garden, and I had a tub of yogurt about to expire. What started as desperation turned into one of those quiet kitchen victories you never forget.
The first time I served this to friends, they looked skeptical at the pale green bowls. But after one taste, the conversation stopped and everyone went quiet in that good way. My neighbor even asked if I'd learned it from a Greek grandmother, which made me laugh because I'd just winged it.
Ingredients
- Cucumbers: Use the freshest ones you can find, peel them well, and scoop out the seeds so the soup stays creamy instead of watery.
- Greek Yogurt: The thick kind is key here, it gives the soup body and a gentle tang that balances the coolness of the cucumber.
- Scallions: They add a mild onion flavor without the sharpness, keep them crisp and chop them fine.
- Garlic: Just one small clove is enough, too much and it overpowers everything else.
- Fresh Dill: This herb is the soul of the soup, it brings brightness and a faint licorice note that makes the whole thing sing.
- Fresh Mint: Optional but wonderful, it adds a cool herbal layer that feels almost spa like.
- Lemon Juice: A splash wakes up all the flavors and keeps the soup from tasting flat.
- Olive Oil: A good drizzle adds richness and a subtle peppery finish.
- Salt and Pepper: Season gradually, cold soups need a little more seasoning than you think.
Instructions
- Blend the Base:
- Toss the cucumbers, scallions, garlic, yogurt, dill, mint, lemon juice, olive oil, salt, and pepper into your blender. Pulse until everything turns smooth and pale green, scraping down the sides once or twice.
- Taste and Adjust:
- Give it a taste straight from the blender. If it feels too thick, add a splash of cold water; if it tastes dull, add more lemon or salt.
- Chill Thoroughly:
- Pour the soup into a bowl, cover it with plastic wrap, and let it sit in the fridge for at least an hour. The flavors need time to meld and the soup needs to get properly cold.
- Serve with Garnish:
- Stir the chilled soup, then ladle it into bowls. Top with thin cucumber slices, a pinch of fresh dill, and a thin drizzle of your best olive oil.
Save There was one evening I served this as a first course before grilled lamb, and my friend Sarah said it felt like being on vacation without leaving the table. That's when I realized this soup wasn't just food, it was a mood.
Making It Your Own
I've tried this with avocado blended in for extra creaminess, and once I added a handful of baby spinach which turned it a brighter green and added a faint earthiness. If you want more texture, dice half a cucumber and stir it in at the end instead of blending it all smooth.
Serving Suggestions
I love pairing this with warm pita or crusty sourdough, something with a little chew to contrast the cold silkiness of the soup. It also works beautifully as a starter before grilled fish or chicken, or even as a light lunch on its own with a handful of olives on the side.
Storage and Make Ahead Tips
This soup actually tastes better the next day, so don't hesitate to make it in the morning and let it chill all afternoon. It will keep in the fridge for up to three days in an airtight container, though the herbs may darken slightly.
- Stir well before serving, the yogurt can settle at the bottom.
- If it thickens too much overnight, whisk in a little cold water to loosen it.
- Don't freeze it, yogurt based soups don't come back well after thawing.
Save This soup has become my summer safety net, the thing I make when it's too hot to think. I hope it does the same for you.
Recipe Help & FAQs
- → Can I use a dairy-free alternative?
Yes, substituting plain coconut yogurt or other plant-based yogurts works well for a dairy-free version.
- → How long should the soup chill?
Chilling for at least one hour allows flavors to meld and enhances the refreshing taste.
- → What can I add to change the texture?
Adding cold water or chilled vegetable broth gradually can thin the consistency to your preference.
- → Are there optional herbs to include?
Fresh mint is optional but adds a bright, aromatic note complementing the dill.
- → What is a good garnish for serving?
Sliced cucumber, additional fresh dill, and a drizzle of olive oil make attractive and flavorful garnishes.