Save There's something almost magical about the first spoonful of cucumber soup on a sweltering afternoon—that moment when cool, creamy silk hits your tongue and suddenly the heat doesn't feel quite so oppressive. I discovered this recipe during a particularly sticky July, when my kitchen felt less like a place to cook and more like a sauna. A neighbor had dropped off more cucumbers than any reasonable person could eat, and I needed something fast that wouldn't heat up the house. This became my answer, ready in minutes, tasting like relief.
I made this for a casual dinner party where nobody expected anything fancy, just something to cut the heat before the main course. One guest asked for the recipe before her bowl was empty, and another showed up the next week specifically asking if I'd make it again. That's when I knew I'd stumbled onto something that felt both elegant and utterly simple—the kind of dish that surprises people by asking so little of you.
Ingredients
- 2 large cucumbers, peeled, seeded, and chopped: English cucumbers work beautifully here because they have fewer seeds, but regular ones work too—just scoop out that watery center first so the soup stays creamy instead of watery.
- 2 scallions, chopped: The white parts add subtle onion sweetness, while the greens bring a whisper of brightness at the end.
- 1 small clove garlic, minced: Resist the urge to add more; one small clove is exactly enough to hint at garlic without overwhelming the delicate cucumber and yogurt.
- 2 cups plain Greek yogurt: The thicker Greek yogurt gives this soup its luxurious texture—regular yogurt will make it thinner, so adjust with less liquid if that's what you have.
- 2 tablespoons fresh dill, chopped: Dill and cucumber are practically made for each other; this is where the soul of the soup lives.
- 1 tablespoon fresh mint, chopped (optional): A tiny bit adds intrigue without announcing itself, but skip it if you don't have it on hand.
- 2 tablespoons lemon juice: Fresh lemon is non-negotiable here—it keeps everything tasting bright instead of flat.
- 1 tablespoon extra-virgin olive oil: A good olive oil adds a gentle fruity note that ties everything together.
- Salt and black pepper: Start cautious with salt since yogurt can taste salty once chilled; you can always add more.
- Sliced cucumber, extra dill, and olive oil for garnish: These finishing touches turn a simple bowl into something that looks like you actually tried.
Instructions
- Gather and prep your vegetables:
- Peel your cucumbers, then halve them lengthwise and scoop out the seedy center with a spoon—it only takes a minute. Chop everything into chunks about the size of ice cubes so your blender doesn't fight you.
- Blend until silky:
- Combine cucumbers, scallions, garlic, yogurt, dill, mint, lemon juice, olive oil, salt, and pepper in your blender. Pulse first, then blend steadily until it's completely smooth and there are no cucumber chunks hiding at the bottom—this takes about a minute or two.
- Taste and adjust:
- The soup tastes completely different when cold than when it's room temperature, but give it a quick taste anyway. If you want it more lemon-forward or garlicky, now's the time to add it.
- Chill and wait:
- Pour everything into a bowl, cover it, and let it sit in the refrigerator for at least an hour. This gives the flavors time to settle and deepen, and the cold rounds out any rough edges.
- Finish and serve:
- Give it a gentle stir when you're ready to serve—sometimes the yogurt settles a bit during chilling. Ladle into chilled bowls, top with a few thin cucumber slices, a pinch of fresh dill, and a small drizzle of olive oil.
Save The real moment this soup became something special was watching my teenager—who normally only eats pasta—quietly go back for seconds without being asked. It turned into the dish they'd request on the hottest days, not because it was fancy, but because it actually felt restorative.
When Summer Feels Unbearable
There are recipes for when you're trying to impress, and then there are recipes for when you're just trying to survive a heat wave. This is the second kind. It asks nothing of your oven or stovetop, requires no special technique, and tastes better the simpler you keep it. On those days when even thinking about cooking feels exhausting, this is what you reach for.
Playing with Variations
The base recipe is perfect as written, but it's also forgiving enough for gentle exploration. If you add spinach, do it sparingly so it stays a cucumber soup that happens to have spinach, not a spinach soup pretending to be something else. Coconut yogurt works beautifully for a vegan version, though it adds a subtle sweetness that changes the personality slightly. Water or chilled vegetable broth can thin it out if you want something lighter, but add it slowly—you can always thin more, never thicken.
The Serve and Storage
Serve this in chilled bowls if you have the time—it makes a small but genuine difference. A wedge of good crusty bread on the side catches people off guard in the best way, or let it simply be the first course before something heavier. It keeps refrigerated for three days, though it's best drunk the same day it's made, when the dill is still vibrantly green in your mouth. If you're making it ahead, hold back the fresh garnish and add it right before serving.
- Chill your bowls in the freezer while the soup sets for an extra touch of cold luxury.
- A small pinch of white pepper instead of black pepper gives it a different, slightly fancier appearance.
- Leftover soup tastes wonderful at breakfast the next morning, if anyone's bold enough to try it.
Save This soup has become my summer signature—the thing people remember about hot afternoons at my table. It's proof that the best recipes often arrive not from ambition, but from doing exactly what you need in the moment.
Recipe FAQs
- → What ingredients give the soup its creamy texture?
The creaminess comes from plain Greek yogurt blended with cucumbers and olive oil.
- → Can I make this cold soup vegan?
Yes, replace Greek yogurt with unsweetened coconut yogurt for a vegan option.
- → How long should the soup be chilled before serving?
Chill the soup for at least one hour to enhance its refreshing qualities.
- → What herbs complement the flavors best?
Fresh dill and mint add bright, aromatic notes that balance the garlic and lemon.
- → Can I adjust the soup’s thickness?
Yes, add cold water or chilled vegetable broth gradually until desired consistency is reached.
- → How is the soup garnished for serving?
Garnish with sliced cucumber, extra dill, and a drizzle of olive oil for freshness and presentation.