Pin this There's something magical about opening the fridge on a sweltering afternoon and finding the perfect antidote to the heat. I discovered this soup by accident one summer when I had an overflowing vegetable drawer and a craving for something cold that didn't involve ice cream. The first spoonful was a revelation—cool, creamy, and alive with the brightness of fresh herbs and lemon. Now it's become my go-to when the kitchen feels too warm to turn on the stove. It's the kind of dish that tastes like summer itself.
I remember bringing this to a dinner party in July, nervous that cold soup might seem odd to guests who expected something warm. But watching people's faces light up after that first spoonful was worth the risk. One friend asked for the recipe before dessert was even served, and I realized I'd stumbled onto something special—a dish that feels fancy enough to impress but approachable enough that anyone can make it.
Ingredients
- Cucumbers (2 large): The foundation of this soup; choose firm ones and don't skip seeding them or the soup will taste watery and bitter toward the end.
- Greek yogurt (2 cups): The creamy backbone that transforms raw vegetables into something luscious; I've tried regular yogurt and it doesn't have the same richness.
- Garlic (1 small clove): One clove is all you need—garlic is intense when raw, and I learned this the hard way after my first attempt made people's eyes water.
- Scallions (2): They add a subtle onion bite without the sharpness of raw onion, and they're beautiful scattered on top too.
- Fresh dill (2 tablespoons): This is the secret weapon that makes people ask what the mysterious herbaceous note is.
- Fresh mint (1 tablespoon optional): A whisper of mint adds complexity and makes the soup feel even more refreshing.
- Lemon juice (2 tablespoons): The acid that wakes everything up; bottled works but fresh squeezed tastes noticeably brighter.
- Extra-virgin olive oil (1 tablespoon): A good quality oil matters here since you're not cooking it away; it's the finishing touch.
- Salt and pepper: Don't skip tasting as you go; Greek yogurt's tang can hide the need for more seasoning than you'd expect.
Instructions
- Blend the foundation:
- Add your chopped cucumbers, scallions, minced garlic, yogurt, dill, mint, lemon juice, olive oil, salt, and pepper to a blender. Pulse a few times to break things down, then blend until the mixture turns smooth and pale green, about 1 to 2 minutes. You want it creamy but not overworked.
- Taste and adjust:
- This step is crucial and often skipped. Spoon a little into your mouth and honestly evaluate it—does it need more salt, more lemon, more dill? The flavors should be balanced and bright, not muted.
- Chill with intention:
- Pour the soup into a bowl, cover it, and let it sit in the fridge for at least an hour. This isn't just about temperature; it's about the flavors settling and deepening together.
- Serve with ceremony:
- Give the soup a gentle stir to recombine anything that may have separated, then ladle it into bowls. Top each one with fresh cucumber slices, a pinch of dill, and a thin drizzle of olive oil to catch the light.
Pin this This soup became my summer signature after a friend mentioned she'd never had anything quite like it before. There's something deeply satisfying about nourishing people with something so simple and honest—no long ingredient list, no complicated techniques, just good vegetables and the care to let them shine.
Why This Soup Deserves Your Attention
In a world of complicated recipes with ingredient lists that send you to three different grocery stores, this soup is a quiet rebellion. It respects your time, your budget, and your desire to eat something that actually tastes like food rather than a processed approximation of flavor. The fact that it's naturally vegetarian and gluten-free without any of the usual compromise on taste makes it even better.
Scaling and Flexibility
I've doubled this recipe for larger gatherings and cut it in half when I'm cooking just for myself, and it scales beautifully both ways. The beauty is that you can adjust almost everything to your preference—more lemon if you like brightness, less garlic if you're sensitive to it, or a handful of baby spinach stirred in for color and nutrition. It's forgiving in the way that good food should be, bending to your tastes rather than demanding you bend to its.
The Vegan Path and Other Variations
If dairy isn't in your world, unsweetened coconut yogurt swaps in seamlessly and tastes surprisingly authentic. I've also experimented with adding a handful of baby spinach for extra color, a touch of horseradish for unexpected heat, or even a few basil leaves instead of mint. The foundation is solid enough to handle these variations without losing its character.
- Make it vegan with full-fat coconut yogurt and taste the difference that quality makes.
- Serve with grilled bread for something more substantial, or keep it solo as a light starter.
- Prepare it the morning of and it will actually taste better after a full day in the fridge as flavors meld.
Pin this This soup is summer in a bowl, a moment of quiet refreshment when the heat makes everything feel too heavy. Make it when you need something honest and good, and watch how quickly it disappears.
Recipe Questions
- → Can I make this soup vegan?
Yes, substitute Greek yogurt with unsweetened coconut yogurt for a plant-based option without sacrificing creaminess.
- → How do I achieve the best texture?
Blend all ingredients until completely smooth and creamy. Adjust with cold water or vegetable broth to reach desired consistency.
- → What herbs complement this soup?
Fresh dill and mint provide bright, aromatic notes that enhance the cucumber and garlic flavors beautifully.
- → How long can I store the soup?
Keep it refrigerated in a sealed container for up to 2 days, stirring before serving.
- → Can I add vegetables to boost nutrition?
Adding baby spinach during blending adds color and nutrients without overpowering the delicate flavors.