Chilled Cucumber Garlic Soup (Printable Version)

Creamy cold cucumber soup with yogurt, garlic, dill, and lemon—ideal for summer refreshment.

# Ingredient List:

→ 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 - ½ teaspoon salt, or to taste
10 - ¼ teaspoon freshly ground black pepper

→ Garnish

11 - Sliced cucumber, extra dill, and a drizzle of olive oil

# Directions:

01 - Place chopped cucumbers, scallions, minced garlic, Greek yogurt, dill, optional mint, lemon juice, olive oil, salt, and pepper into a blender or food processor.
02 - Process until the mixture is smooth and creamy in texture.
03 - Taste the soup and adjust salt and pepper to preference.
04 - Transfer to a large bowl, cover, and refrigerate for at least 1 hour to develop flavor and chill thoroughly.
05 - Stir gently, ladle into bowls, and garnish with cucumber slices, fresh dill, and a drizzle of olive oil before serving.

# Expert Advice:

01 -
  • It comes together in minutes and needs zero cooking, so your kitchen stays cool.
  • The tangy yogurt and fresh herbs make every spoonful feel light and restorative.
  • You can blend it, chill it, and forget it until dinner, making it perfect for busy summer days.
02 -
  • Always remove the cucumber seeds, they hold too much water and will make your soup runny and sad.
  • Chill the soup longer than you think you need to, cold soups taste best when they are really, truly cold.
  • If you blend it too long, the yogurt can break and turn grainy, so pulse gently and stop as soon as it's smooth.
03 -
  • Use English cucumbers if you can, they have fewer seeds and a thinner skin so there's less waste.
  • For a richer version, swap half the yogurt for sour cream, it adds a luxurious tang.
  • If you're serving this to guests, chill your bowls in the freezer for ten minutes beforehand, it keeps the soup colder longer.
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