Pin It I was standing in my kitchen one August afternoon, windows open, fan whirring, wondering how anyone could possibly want hot food in that kind of heat. That's when I remembered a bowl of cold cucumber soup I'd tasted years ago at a friend's summer dinner party. It was so simple, so cooling, that I grabbed two cucumbers from the fridge and decided to recreate it on the spot. Within minutes, I had a blender full of pale green cream that tasted like a garden breeze. I've been making it every summer since, sometimes for lunch, sometimes as a first course when people come over and need immediate relief from the sun.
The first time I served this to my neighbors, they arrived looking wilted from the heat and left talking about how they felt revived. One of them asked if I'd added magic, and I laughed because the only magic was cold ingredients and a blender. Since then, it's become my go-to whenever I need something that feels generous but takes almost no effort. I love how it makes people pause, close their eyes, and sigh a little after the first taste.
Ingredients
- Cucumbers: Use the crispest ones you can find, and peel them completely so the soup stays silky instead of bitter.
- Greek yogurt: The thick kind is essential here because it creates that luscious, spoonable texture without needing cream.
- Garlic: Just one small clove is enough to add depth without overpowering the delicate cucumber flavor.
- Fresh dill: This is the herb that makes the whole bowl sing, so don't skip it or swap it for dried.
- Lemon juice: It wakes everything up and balances the richness of the yogurt with a clean, sharp note.
- Olive oil: A good drizzle at the end adds a fruity richness that ties all the flavors together beautifully.
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 is smooth and pale green, scraping down the sides if needed.
- Taste and adjust:
- Dip a spoon in and see what it needs. Sometimes it wants more salt, sometimes another squeeze of lemon, sometimes just a few more seconds in the blender.
- Chill thoroughly:
- Pour the soup into a bowl, cover it, and let it sit in the fridge for at least an hour. This gives the flavors time to settle and the whole thing gets properly cold.
- Serve with flair:
- Stir the soup before ladling it into bowls, then top each one with thin cucumber slices, a pinch of fresh dill, and a swirl of olive oil. It looks as good as it tastes.
Pin It I'll never forget the afternoon my cousin arrived unannounced, exhausted from a long drive, and I pulled this soup from the fridge. She sat at my kitchen table, ate two bowls in silence, then looked up and said it felt like diving into a cold pool. That's exactly what it is, a dish that resets you, cools you down, and makes the heat bearable again.
Making It Your Own
If you want a thinner soup, stir in cold water or chilled vegetable broth a little at a time until it's the consistency you like. I've added handfuls of baby spinach for color and a nutrient boost, and it works beautifully without changing the flavor. For a vegan version, swap in unsweetened coconut yogurt and you'll still get that creamy, tangy base.
Serving Suggestions
This soup shines as a starter before grilled fish or roasted chicken, but I've also eaten it for lunch with nothing but crusty bread on the side. It's light enough that you can serve it in small glasses as a passed appetizer at a party, and people always ask what it is. I like to keep a pitcher of it in the fridge during heat waves so I can pour myself a bowl whenever I need to cool down fast.
Storage and Leftovers
The soup keeps well in the fridge for up to three days, though the garlic flavor will grow a bit stronger over time. Give it a good stir before serving because it can separate slightly as it sits. I've never tried freezing it because yogurt can get grainy when thawed, so it's best enjoyed fresh and cold.
- Store in an airtight container to keep it from absorbing other fridge smells.
- Taste before serving leftovers and add a squeeze of lemon or a pinch of salt to brighten it back up.
- Garnish each bowl fresh every time because wilted dill and soggy cucumber slices don't do this soup any favors.
Pin It This soup has become my summer ritual, the thing I make when the heat presses in and I need something that feels like relief in a bowl. I hope it does the same for you.
Questions About This Recipe
- → What is the best way to peel and prepare cucumbers for this dish?
Peel the cucumbers and remove the seeds to avoid excess wateriness. Chop them into smaller pieces to ensure smooth blending.
- → Can I substitute Greek yogurt with a non-dairy option?
Yes, unsweetened coconut yogurt or other plant-based yogurts work well for a dairy-free variation while maintaining creaminess.
- → How long should the chilled cucumber mixture be refrigerated?
Refrigerate the blended mixture for at least one hour to allow flavors to meld and to achieve a refreshing cool temperature.
- → What herbs complement the flavors in this cold cucumber dish?
Fresh dill and mint add bright, aromatic notes that enhance the freshness of cucumbers and garlic.
- → Can the consistency be adjusted if the mixture is too thick?
Yes, add cold water or chilled vegetable broth gradually until the desired texture is reached.