Chilled Cucumber Garlic Soup (Print)

Creamy chilled blend of cucumber, yogurt, and garlic with herbs for a fresh 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, extra dill, and a drizzle of olive oil

# Steps:

01 - Place chopped cucumbers, scallions, garlic, Greek yogurt, dill, mint (if using), lemon juice, olive oil, salt, and pepper into a blender or food processor.
02 - Process the mixture until smooth and creamy in texture.
03 - Taste and modify salt and pepper to your preference.
04 - Transfer the blended mixture to a large bowl, cover, and refrigerate for at least 1 hour until thoroughly chilled.
05 - Stir well before serving. Ladle into bowls and garnish with cucumber slices, fresh dill, and a drizzle of olive oil.

# Top Tips:

01 -
  • Its ready in minutes and requires zero heat, which means you can make it even when the kitchen feels like an oven.
  • The tangy creaminess from the yogurt and the crisp bite of cucumber make every spoonful feel light and satisfying at the same time.
  • It keeps beautifully in the fridge for up to three days, so you can make a batch and come back to it whenever you need something cool and quick.
02 -
  • Dont skip chilling the soup, it needs that time in the fridge to go from blended ingredients to something that actually tastes like a cohesive dish.
  • If your cucumbers are especially watery or your yogurt is thin, the soup might come out too loose, so blend in small amounts and add cold water only if you really need to thin it out.
03 -
  • Use the freshest dill you can find, the flavor fades quickly once its chopped, so buy it the day you plan to make the soup if possible.
  • If you want a completely smooth texture, strain the soup through a fine mesh sieve after blending to catch any tiny bits of cucumber skin or garlic.
  • For a vegan version, swap the Greek yogurt for unsweetened coconut or cashew yogurt and it will still taste creamy and bright.
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