Chilled Cucumber Garlic Soup (Printer View)

A creamy cold blend of cucumbers, garlic, and yogurt, ideal for warm days and light starters.

# Components:

→ Vegetables

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

# Method:

01 - Place chopped cucumbers, scallions, garlic, Greek yogurt, dill, mint if using, lemon juice, olive oil, salt, and pepper in a blender or food processor.
02 - Process the mixture until it achieves a smooth, creamy consistency.
03 - Taste and modify salt and pepper levels as preferred.
04 - Transfer to a large bowl, cover, and refrigerate for at least 1 hour to allow flavors to meld and soup to chill.
05 - Stir before serving; ladle into bowls and garnish with cucumber slices, additional dill, and a drizzle of olive oil.

# Expert Advice:

01 -
  • It takes less time to make than it does to complain about the weather.
  • The creamy tang hits your tongue like a cold plunge, waking up every taste bud without weighing you down.
  • You can make it ahead and pull it straight from the fridge when guests show up unexpectedly.
02 -
  • If you skip the chilling time, the soup tastes fine but not magical, patience is part of the recipe.
  • Using regular yogurt instead of Greek will give you something closer to cucumber water than soup, thickness matters here.
03 -
  • Taste your cucumbers before blending, if they are bitter near the stem end, trim that part away generously.
  • Chill your serving bowls in the freezer for ten minutes before ladling, it keeps the soup colder longer and feels like a little luxury.
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