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Chilled Cucumber Soup

A refreshing and creamy cucumber soup perfect for hot days, easy to make, and packed with herbs and lemon.
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 large cucumbers, peeled if waxy, seeds scooped if big Choose ripe cucumbers that smell fresh.
  • 1 cup plain Greek yogurt or kefir for extra tang Substitutable with thick plant yogurt for a dairy-free option.
  • 2 tablespoons extra virgin olive oil
  • 1 small clove garlic, minced Use less if sensitive to raw garlic.
  • 2 tablespoons fresh lemon juice, plus more to taste
  • 1/4 cup fresh dill, loosely packed
  • 2 tablespoons fresh mint or chives
  • 1/2 teaspoon salt, then taste and adjust
  • Fresh black pepper
  • 1/2 ripe avocado (optional, for extra creaminess)
  • 1 small jalapeño (optional, for a mild kick)

Method
 

Preparation
  1. Prep cucumbers. Peel if the skin is thick or waxy. If seeds are large, scoop them. Rough chop.
  2. Add cucumbers, yogurt, olive oil, garlic, lemon juice, dill, mint, salt, and pepper to a blender. If adding avocado or jalapeño, toss it in.
Blending
  1. Blend until silky smooth. If it’s too thick, splash in cold water or more yogurt to loosen.
Chilling
  1. Pour into a container, cover, and chill for at least 1 hour. The flavor improves as it rests.
Serving
  1. Stir, taste, and add a little more lemon or salt if needed. Serve in cold bowls.

Notes

Chill your bowls for 10 minutes in the freezer before serving. The soup keeps 2 to 3 days in the fridge, but do not freeze as cucumbers can turn watery. Stir before serving if separated.