Go Back

Cold Cucumber Soup Summer - A Light, Refreshing Bowl for Hot Days

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large English cucumbers (or 4 small Persian cucumbers), roughly chopped
  • 1 cup plain Greek yogurt (whole milk for creaminess, or low-fat if preferred)
  • 1/2 cup cold water (or more to thin)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice (plus more to taste)
  • 1 small garlic clove (or half, if you like it milder)
  • 1/4 cup fresh dill (loosely packed)
  • 2 tablespoons fresh mint (optional but lovely)
  • 1 teaspoon kosher salt (adjust to taste)
  • Freshly ground black pepper
  • Optional garnishes: diced cucumber, chopped herbs, a swirl of yogurt, olive oil, toasted seeds, or crushed ice for extra chill

Method
 

  1. Prep the cucumbers: Peel if the skin is thick or waxy. For English or Persian cucumbers, peeling is optional. Scoop out large seeds if you want a silkier texture.
  2. Blend the base: Add cucumbers, yogurt, water, olive oil, lemon juice, garlic, dill, mint, salt, and pepper to a blender.
  3. Purée until smooth: Blend on high for 30–60 seconds. Stop and scrape down the sides if needed. Add more water, a tablespoon at a time, until it’s pourable but creamy.
  4. Taste and adjust: Add extra lemon for brightness, more salt for balance, or another splash of olive oil for richness.
  5. Chill: Transfer to a covered container and refrigerate for at least 1 hour. Colder soup tastes cleaner and more refreshing.
  6. Serve: Stir, then ladle into bowls. Top with diced cucumber, herbs, a drizzle of olive oil, and black pepper. If you want it extra cold, add a few crushed ice chips on top.