Chilled Cucumber Garlic (Printable version)

A cool blend of cucumbers, garlic, yogurt, and fresh herbs to refresh and delight.

# Needed ingredients:

→ 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 - Place chopped cucumbers, scallions, garlic, Greek yogurt, dill, mint (if using), lemon juice, olive oil, salt, and pepper into a blender or food processor.
02 - Blend the mixture until it achieves a smooth and creamy consistency.
03 - Taste and adjust salt and pepper as necessary.
04 - Pour the soup into a large bowl, cover, and refrigerate for at least 1 hour to allow flavors to meld and chill thoroughly.
05 - Stir the soup before serving. Ladle into individual bowls and garnish with cucumber slices, additional dill, and a drizzle of olive oil.

# Expert Suggestions:

01 -
  • It's ready before you finish setting the table, no cooking required.
  • The bright dill and lemon keep it tasting alive, not heavy or yogurt-cloying.
  • One bowl and a blender—barely anything to wash up on a day when you want to stay out of the kitchen.
02 -
  • Don't skip the seeding step—watery cucumber centers are what turn this silky soup into thin sadness by the next day.
  • Your first taste at room temperature will feel underwhelming; trust the chill to wake it all up and tie the flavors together.
03 -
  • If your blender struggles, add the yogurt last so it doesn't try to blend cucumber against a solid wall of dairy.
  • A squeeze of lemon juice added right before serving brings the whole thing back to life after chilling.
Go back