Chilled Cucumber Garlic Soup (Printable)

Creamy cold cucumber blended with garlic, yogurt, dill, and mint for a cool, refreshing starter.

# What You’ll 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

# Directions:

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 ingredients until the mixture is smooth and creamy.
03 - Taste the mixture and adjust salt and pepper as desired.
04 - Transfer the blend into a large bowl, cover, and refrigerate for at least 1 hour to chill.
05 - Stir the chilled soup before serving. Ladle into bowls and garnish with cucumber slices, fresh dill, and a drizzle of olive oil.

# Expert Tips:

01 -
  • It comes together in less time than it takes to set the table, with no stove and no sweat.
  • The yogurt gives it body and tang without feeling heavy, so you stay refreshed instead of weighed down.
  • Every spoonful tastes bright and clean, like biting into a cucumber straight from the garden but somehow even better.
02 -
  • Seed your cucumbers or the soup will turn watery and lose that creamy body you're looking for.
  • Chilling is not optional because this soup served at room temperature tastes flat and heavy instead of refreshing.
  • Go easy on the garlic the first time because raw garlic gets stronger as it sits, and you can always add more but you can't take it back.
03 -
  • Use English cucumbers if you can find them because they have fewer seeds and thinner skins, which means less prep work.
  • Chill your serving bowls in the freezer for ten minutes before ladling the soup so it stays icy cold from first bite to last.
  • If the soup tastes good but feels like it's missing something, it probably needs more salt because cold foods always need more seasoning than you think.
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