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Cucumber Yogurt Soup

Cucumber Yogurt Soup

A refreshing Cucumber Yogurt Soup that combines crisp cucumbers with tangy yogurt, perfect for hot summer days. This no-cook dish is quick to prepare and can be served as an elegant appetizer or a light lunch.
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Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 4 servings servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 2 large English cucumbers, peeled and seeded
  • 2 cups Greek yogurt, full-fat or 2%
  • 1/4 cup fresh dill, chopped
  • 2 tablespoons fresh mint, chopped
  • 1 garlic clove, minced
  • 2 tablespoons lemon juice, freshly squeezed
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 teaspoon salt, to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 cup cold water, adjust for consistency

Method
 

  1. Start by peeling your cucumbers. Cut them lengthwise and use a spoon to scrape out the seeds. Chop the cucumber flesh into rough chunks.
  2. Add the cucumber chunks to your blender. Next, add the Greek yogurt, fresh dill, mint, minced garlic, lemon juice, and olive oil. Season with salt and pepper.
  3. Blend everything on high speed until completely smooth, about 30-45 seconds.
  4. Add cold water gradually while blending to reach your desired consistency.
  5. Taste and adjust seasoning as needed.
  6. Transfer the soup to a container and refrigerate for at least 2 hours.
  7. Before serving, give the soup a good stir, pour it into chilled bowls, and drizzle with olive oil.

Notes

Chill your yogurt, cucumbers, and blender jar before starting. Always seed your cucumbers to prevent excess water. Use fresh herbs for the best flavor. Serve in pre-chilled bowls for a refreshing experience.