Cold Cucumber Soup
Cool, creamy, and refreshing — this Cold Cucumber Soup is the ultimate no-cook summer dish. Made with Greek yogurt, cucumbers, lemon, and herbs, it’s smooth, tangy, and full of garden-fresh flavor.
Equipment
- Blender for pureeing soup until smooth
- mixing bowl or pitcher for storing and chilling soup
- Knife for chopping cucumbers and herbs
- spoon or ladle for serving soup
- Refrigerator to chill before serving
Ingredients
- 2 large cucumbers (about 500 g), peeled, seeded, and chopped
- 1.5 cups plain Greek yogurt (375 g)
- 0.5 cup cold water or vegetable broth (120 ml)
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 small garlic clove, minced
- 2 tbsp chopped fresh dill (or mint)
- salt and pepper, to taste
- optional garnish: diced cucumber, olive oil drizzle, herbs, or toasted nuts
Instructions
- Peel cucumbers, slice lengthwise, and scoop out the seeds. Chop into smaller pieces for blending.
- In a blender, combine cucumber, yogurt, water or broth, olive oil, lemon juice, garlic, and dill. Blend until smooth and creamy. Add more water if needed to thin.
- Season with salt and pepper, then blend again briefly. Taste and adjust with more lemon or herbs if desired.
- Transfer soup to a bowl or pitcher. Cover and refrigerate for at least 1 hour (up to 24 hours).
- Serve cold in bowls or glasses. Garnish with olive oil, herbs, or diced cucumber.
Notes
For the smoothest texture, strain the soup after blending. Chill at least 1 hour before serving — the colder, the better! Add a drizzle of olive oil or fresh dill before serving for extra flavor.
Nutrition
Calories: 140kcalCarbohydrates: 10gProtein: 7gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 6mgSodium: 120mgPotassium: 400mgFiber: 1gSugar: 6gVitamin A: 300IUVitamin C: 20mgCalcium: 130mgIron: 0.5mg
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