Chilled Cucumber Garlic Soup (Printable)

Creamy cold blend of cucumber, yogurt, dill, and garlic for a refreshing summer starter.

# What You Need:

→ Vegetables

01 - 2 large cucumbers, peeled, seeded, and chopped
02 - 2 scallions, chopped
03 - 1 small clove garlic, minced

→ Dairy

04 - 2 cups plain Greek yogurt

→ Herbs & Seasonings

05 - 2 tablespoons fresh dill, chopped
06 - 1 tablespoon fresh mint, chopped (optional)
07 - 2 tablespoons lemon juice
08 - 1 tablespoon extra-virgin olive oil
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon freshly ground black pepper

→ Garnish

11 - Sliced cucumber, extra dill, and a drizzle of olive oil

# How To Make It:

01 - In a blender or food processor, combine the chopped cucumbers, scallions, garlic, Greek yogurt, dill, mint (if using), lemon juice, olive oil, salt, and pepper.
02 - Blend all ingredients until the mixture is smooth and creamy.
03 - Taste and adjust salt and pepper as needed.
04 - Transfer the mixture to a large bowl, cover, and refrigerate for at least 1 hour until well chilled.
05 - Stir before serving. Ladle into bowls and garnish with cucumber slices, extra dill, and a drizzle of olive oil.

# Expert Hints:

01 -
  • It's ready in 15 minutes of actual work, then you just wait for magic to happen in your fridge.
  • Creamy without any cream—the Greek yogurt gives you that luxurious mouthfeel with real nutrition.
  • Works as a sneaky way to use up cucumbers when they're abundant and cheap at the market.
02 -
  • Don't skip seeding the cucumbers—all that watery middle dilutes the soup and makes it taste thin and weak.
  • This soup splits slightly if it sits longer than two days, but it won't hurt the flavor; just stir it back together or add a splash of cold water.
03 -
  • If your soup tastes one-dimensional, it's usually salt or lemon juice that fixes it—these two things wake everything up.
  • Keep the garnishes separate until the last second so they stay crisp and bright instead of wilting into the cold soup.
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