Save to Pinterest Last summer, I stood in my kitchen on one of those afternoons when even the fridge felt like it was sighing, and I realized I had a bunch of cucumbers that needed using before they turned soft. A friend was coming over, and I wanted something that felt special without actually heating up the house. That's when I threw together this chilled soup—something I'd eaten once at a small taverna near the coast—and it turned out to be exactly what we both needed in the heat.
There's something about serving chilled soup to people that makes them pause for a second. I remember my friend taking that first spoonful and her shoulders actually relaxing, like she'd been holding tension she didn't know she had. She asked for the recipe that same evening, and it's been on her summer rotation ever since.
Ingredients
- Cucumbers: Two large ones, peeled and seeded—removing those watery seeds is what keeps the soup from turning into cucumber juice.
- Greek yogurt: Two cups of the full-fat kind if you can get it; it's what makes this soup feel luxurious instead of thin.
- Fresh dill: Two tablespoons, chopped just before blending so you catch that bright, almost peppery note.
- Garlic: Just one small clove, minced fine—this isn't a garlic soup, just a whisper of it.
- Scallions: Two chopped ones add a gentle onion flavor without the harshness of raw garlic's cousin.
- Fresh mint: Optional, but it adds a cool lift that your palate will notice.
- Lemon juice: Two tablespoons to keep everything bright and keep the yogurt from tasting too heavy.
- Extra-virgin olive oil: One tablespoon, plus more for drizzling—it's not just for flavor, it makes the soup feel finished.
- Salt and pepper: To taste, because seasoning a cold soup is different than a hot one; you need more.
Instructions
- Get everything into the blender:
- Pile your chopped cucumbers, scallions, minced garlic, Greek yogurt, dill, mint if you're using it, lemon juice, and olive oil into your blender or food processor. Work with room-temperature ingredients; they blend more smoothly than cold ones straight from the fridge.
- Blend until it's completely smooth:
- Run it on medium-high until there are no cucumber flecks left and the soup looks like pale green silk. This usually takes about a minute, depending on your machine's power.
- Taste and adjust:
- Pour a spoonful into a small bowl and taste it. Cold dulls flavors, so season more generously than you think you need to.
- Chill it properly:
- Transfer to a bowl, cover it, and let it sit in the fridge for at least an hour—preferably longer if you have time. The flavors deepen and meld as it sits.
- Finish and serve:
- Give it a stir before serving because the yogurt may have settled slightly. Ladle into bowls and add cucumber slices, a sprinkle of fresh dill, and a small drizzle of olive oil on top.
Save to Pinterest What surprised me about this soup is how it became a bridge between seasons in a small way. My friend started making it every week in July and August, and she told me later that it was the only thing that made the heat feel less like an enemy and more like an excuse to slow down. It turned out to be more than food—it was permission to rest.
Why This Soup Works in Summer
There's a reason cold soups have been around since anyone could chill things—they're the kitchen's way of saying you don't have to cook to eat well. This one works because the coolness is part of the point, not a compromise. The yogurt makes it feel nourishing even though it's light, and the cucumber is mostly water anyway, so it's practically hydration in a bowl.
Making It Your Own
Once you make this soup once, you'll notice how flexible it is. I've added a handful of spinach for color and a little extra nutrition, and it barely changes the flavor. Some people stir in a splash of white wine or a bit of horseradish if they want more edge. The mint is optional because not everyone loves it, but if you're the kind of person who grows herbs, it's nice to have a place to use what you've got.
Serving and Pairing Ideas
Serve this as a first course before something light, or on its own as a lunch when you don't want to eat much. Crusty bread on the side is traditional and works perfectly. I've also served it in small bowls as a palate cleanser between courses, and it surprised people in the best way.
- A piece of good bread or some crackers turns this from appetizer into a light meal.
- If you're making it for guests, chill your bowls first—it makes the soup feel even more refreshing.
- Make it a day ahead if you can; it's one of those soups that tastes better when the flavors have had time to settle.
Save to Pinterest This soup became part of my summer routine because it asks so little and gives so much. It's the kind of thing that turns an ordinary hot afternoon into something you actually want to remember.
Recipe FAQs
- → How do I prepare the cucumbers for this dish?
Peel, seed, and chop cucumbers before blending to ensure a smooth texture and fresh flavor.
- → Can I substitute Greek yogurt for a non-dairy alternative?
Yes, unsweetened coconut yogurt works well for a dairy-free variation without compromising creaminess.
- → What herbs enhance the flavor best?
Fresh dill is key, with optional fresh mint adding a subtle, refreshing twist.
- → How long should the blend chill before serving?
At least one hour in the refrigerator allows flavors to meld and achieve a refreshing cold temperature.
- → What can I serve alongside this chilled preparation?
Pair with crusty bread or enjoy as a light appetizer during warm weather meals.