Chilled Cucumber Garlic Soup (Printable)

Creamy, chilled cucumber blend with garlic, yogurt, and fresh herbs for a cool summer delight.

# What You Need:

→ 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

# Directions:

01 - In a blender or food processor, combine chopped cucumbers, scallions, garlic, Greek yogurt, dill, mint if using, lemon juice, olive oil, salt, and pepper.
02 - Blend the mixture until it becomes smooth and creamy.
03 - Taste the mixture and adjust salt and pepper as needed.
04 - Pour the mixture into a large bowl, cover, and refrigerate for at least one hour until thoroughly chilled.
05 - Stir the chilled soup before serving; ladle into bowls and garnish with cucumber slices, fresh dill, and a drizzle of olive oil.

# Expert Advice:

01 -
  • It comes together in 15 minutes with zero cooking, just blending and chilling.
  • The tangy yogurt and fresh dill combination feels indulgent but is actually quite light.
  • It's naturally vegetarian and gluten-free without any fussy substitutions or special shopping.
  • A single batch easily serves guests or gives you leftovers for lazy lunch days.
02 -
  • Seeding the cucumbers isn't optional—that watery center will dilute your soup and make it taste bland no matter what else you do.
  • One raw garlic clove is your limit; I once used two and spent the next day regretting my courage.
  • The soup thickens slightly after sitting in the fridge, so if you like it thinner, have cold water or chilled vegetable broth ready to stir in just before serving.
03 -
  • Chill your bowls in the freezer for 10 minutes before serving; it keeps the soup colder longer and feels more intentional.
  • Save a few cucumber slices before you start blending—they stay crisper than anything you cut after blending and make a more elegant garnish.
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