Pin One afternoon in late July, I stood barefoot in the kitchen with every window wide open, too warm to even think about turning on the stove. I had a bag of cucumbers from the farmers market and a tub of yogurt in the fridge, and somewhere in my memory was a soup my neighbor used to make that required nothing but a blender and patience. I pulled out the cutting board, peeled the cucumbers, and within minutes the whole room smelled like summer garden and fresh herbs. That first cold spoonful tasted like relief.
I first served this soup to friends on a rooftop one August evening, in mismatched bowls with torn mint leaves scattered on top. Nobody expected cold soup to taste that good, but they finished every drop and asked for the recipe before they left. It became the thing I brought to picnics, packed in a thermos with ice packs, and the dish I craved after long walks in the heat. Somehow it always tasted better when shared.
Ingredients
- Cucumbers: Use the firmest ones you can find, and make sure to scoop out the seeds so the soup stays smooth and doesnt get watery.
- Scallions: They add a gentle onion flavor without the sharpness of raw onion, and the green parts give the soup a subtle sweetness.
- Garlic: One small clove is enough, because raw garlic can take over quickly and you want it to linger in the background, not shout.
- Greek Yogurt: The thick, tangy kind is what makes this soup creamy without any cream, and it holds everything together beautifully.
- Fresh Dill: This is the herb that makes the whole soup come alive, bright and grassy and unmistakably summery.
- Fresh Mint: Optional, but it adds a cool, unexpected note that makes the soup feel even more refreshing.
- Lemon Juice: Freshly squeezed is best, it sharpens all the flavors and keeps the soup from tasting flat.
- Olive Oil: A good drizzle blends into the yogurt and gives the soup a silky finish.
- Salt and Pepper: Taste as you go, because the yogurt and cucumbers can vary in flavor and you want everything balanced.
Instructions
- Prep the Cucumbers:
- Peel them, slice them in half lengthwise, and scrape out the seeds with a spoon. Chop them into rough chunks so they blend easily.
- Blend Everything Together:
- Toss the cucumbers, scallions, garlic, yogurt, dill, mint, lemon juice, olive oil, salt, and pepper into the blender. Blend until its completely smooth and pale green, stopping to scrape down the sides if needed.
- Taste and Adjust:
- Dip in a spoon and check the seasoning. Add more salt, lemon, or dill until it tastes just right to you.
- Chill Thoroughly:
- Pour the soup into a bowl, cover it, and let it sit in the fridge for at least an hour. The flavors meld together as it chills, and it tastes much better cold.
- Serve and Garnish:
- Give it a good stir before ladling into bowls. Top with thin cucumber slices, a few fronds of dill, and a swirl of olive oil.
Pin There was a dinner party where I served this soup in small glasses as guests arrived, and I watched them take cautious sips and then surprised smiles spread across their faces. One person said it tasted like eating a garden, and I realized thats exactly what I loved about it. It wasnt fancy, but it felt special because it was so simple and so alive.
Making It Your Own
Ive blended in a handful of baby spinach when I wanted extra color, and it turned the soup a deeper green without changing the flavor much. Sometimes I add a pinch of cumin for warmth, or swap the mint for basil when thats whats growing on the windowsill. The base is forgiving, so you can play with herbs and still end up with something delicious.
Storing and Serving
This soup keeps in the fridge for up to three days in a covered container, and it actually improves overnight as the garlic mellows and the herbs deepen. I like to give it a quick whisk before serving because it can separate slightly as it sits. Its perfect as a starter, a light lunch with crusty bread, or even a snack straight from the bowl when youre too hot to cook.
What to Serve It With
Ive paired this soup with warm pita, grilled vegetables, or a simple tomato salad dressed with olive oil and sea salt. It also works beautifully as part of a mezze spread, alongside hummus, olives, and stuffed grape leaves. The cool, tangy flavor makes it a natural companion to anything rich or roasted.
- If youre serving it for a crowd, blend it in batches and chill in a pitcher for easy pouring.
- For a heartier version, stir in cooked quinoa or farro just before serving.
- Leftover soup can be thinned with a little water and used as a cold sauce for grilled fish or roasted chicken.
Pin This soup has become my answer to the hottest days, the kind where all you want is something cold and easy and good. I hope it becomes that for you too.
Recipe Q&A
- → Can I make this soup vegan?
Yes, replace Greek yogurt with unsweetened coconut or plant-based yogurt to maintain creaminess without dairy.
- → How do I adjust the soup's thickness?
Add chilled water or vegetable broth gradually until you achieve the desired consistency before chilling.
- → What herbs enhance the soup's flavor?
Fresh dill and mint provide bright, aromatic notes that complement the cucumber and garlic flavors.
- → Is it necessary to peel and seed the cucumbers?
Peeling and seeding remove bitterness and excess moisture, resulting in a smoother, more balanced texture.
- → How long should the soup be chilled?
Chill the blended soup for at least one hour to allow flavors to meld and achieve a refreshing cold temperature.