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Green Cucumber Smoothie Soup

Green Cucumber Smoothie Soup

A refreshing and hydrating Green Cucumber Smoothie Soup made with fresh cucumbers, herbs, and Greek yogurt, perfect for hot summer days.
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings servings
Course: Appetizer
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 3 large English Cucumbers, roughly chopped, unpeeled
  • 1 cup Full-fat Greek Yogurt, plain and unsweetened
  • 2 tablespoons Fresh Lemon Juice, freshly squeezed
  • 1 - 2 medium Garlic Cloves, peeled and smashed
  • 1/4 cup Fresh Dill, packed, no thick stems
  • 2 tablespoons Fresh Mint Leaves, optional but recommended
  • 3 tablespoons Extra Virgin Olive Oil, high quality
  • 2 stalks Green Onions, white and light green parts
  • 1 teaspoon Sea Salt, to taste
  • 1/2 teaspoon Black Pepper, freshly cracked
  • 1/2 cup Cold Water or Ice, adjust for desired thickness

Method
 

  1. Wash the cucumbers thoroughly under cold running water and slice them into large chunks.
  2. Peel the garlic cloves and roughly chop the green onions.
  3. Place the cucumber chunks into the blender canister. Add the Greek yogurt, lemon juice, garlic, and green onions.
  4. Toss in the fresh dill and mint leaves, tearing the herbs slightly to release their oils.
  5. Pour in the extra virgin olive oil, and add salt and pepper.
  6. Start the blender on low speed, gradually increasing to high. Blend for 60 to 90 seconds until smooth.
  7. Taste and adjust seasoning if necessary. If too thick, add cold water and pulse again.
  8. Pour the soup into a bowl or pitcher, cover, and refrigerate for at least one hour before serving.

Notes

Use cold ingredients for best results. Garnish with cucumber slices, dill, and olive oil before serving. Store leftovers in an airtight container in the refrigerator for up to two days.