Save One sweltering afternoon, I found myself staring at a pile of cucumbers from the farmers market with no appetite for anything warm. My neighbor mentioned her Greek grandmother's trick for using them up—a silky cold soup that tasted like summer itself. Ten minutes later, I was blending cool vegetables into something so refreshing I made a double batch and shared it with everyone who stopped by that week.
I served this to friends at a last-minute patio dinner when I'd forgotten to plan ahead. The relief on their faces when they tasted something cold and nourishing instead of heavy told me everything—this became my go-to whenever someone needs feeding and the thermometer won't stop climbing.
Ingredients
- Cucumbers (2 large, peeled and seeded): Removing the seeds keeps the soup silky instead of watery; the flesh is what gives you that pure, grassy flavor.
- Greek yogurt (2 cups): The tang balances everything and gives the soup its creamy body without any cream at all.
- Scallions (2, chopped): They mellow slightly when blended and add an oniony sharpness that wakes up your palate.
- Garlic (1 small clove, minced): One clove is enough—raw garlic can overpower a delicate soup, so less is truly more here.
- Fresh dill (2 tablespoons): This herb is the soul of the soup; it tastes like cool, clean air in vegetable form.
- Fresh mint (1 tablespoon, optional): Add it if you want an extra layer of brightness that lingers on your tongue.
- Lemon juice (2 tablespoons): This keeps the color vivid and adds the acidity that makes every spoonful feel alive.
- Extra-virgin olive oil (1 tablespoon): It carries flavor and adds a silky mouthfeel that simple blending can't quite achieve.
- Salt and pepper: Season thoughtfully; cold soup needs slightly more salt than you'd expect since cold dulls taste perception.
Instructions
- Gather and prep your vegetables:
- Peel your cucumbers and slice them lengthwise, then scoop out the watery center with a spoon—this step matters because those seeds release liquid that dilutes flavor. Chop everything into rough pieces so they fit easily into your blender.
- Blend into silky smoothness:
- Add all ingredients to your blender and pulse gently at first, then increase to full speed, stopping to scrape down the sides as needed. You're aiming for completely smooth with no flecks of herb or vegetable visible.
- Taste and adjust:
- This is the moment to add more salt, lemon, or dill if something feels flat. Cold food needs bold seasoning, so be generous with your adjustments.
- Chill and rest:
- Transfer to a bowl, cover it, and let it sit in the refrigerator for at least an hour. The flavors settle and marry together in this quiet time, becoming more refined than they were fresh from the blender.
- Serve with ceremony:
- Stir well before ladling, then top each bowl with cucumber slices, a whisper of dill, and a small drizzle of olive oil. That final garnish is not decoration—it's the promise of texture and freshness in every spoonful.
Save My daughter, who usually avoids vegetables with teenage conviction, asked for seconds. That moment taught me that sometimes the format matters more than the ingredient—something about soup made her willing to eat what she normally wouldn't touch.
Making It Your Own
This is one of those recipes that whispers suggestions rather than demanding obedience. I've added baby spinach for color and a subtle earthiness, swapped the mint for basil when that's what I had on hand, and even stirred in a handful of fresh crab for a special dinner. The core—cucumber, yogurt, herbs—stays solid, but everything else is negotiable based on what calls to you in the moment.
Dairy-Free Versions and Variations
When a friend with a dairy allergy came to dinner, I used unsweetened coconut yogurt and honestly couldn't tell the difference. The flavor remains bright and herbaceous, the texture creamy, the whole experience just as satisfying. If you want to stretch the soup further, cold vegetable broth added gradually will thin it without diluting the flavors too much—add it a splash at a time and taste as you go.
When to Serve This and What to Pair It With
This soup shines as a starter course, something cool and light before a grilled main course when everyone's too hot to want much. I've also served it as a lunch with crusty bread torn into pieces and dunked straight into the bowl, which turned out to be the best way to make it disappear fast. On particularly brutal heat days, I make it my whole meal—one bowl with extra bread, maybe a handful of olives, and nothing else.
- Serve it ice-cold; let it come out of the refrigerator no more than five minutes before ladling.
- A piece of grilled fish or poached chicken on the side turns this from appetizer into a full, elegant meal.
- Trust the garnish to finish the job—it's where texture and final flavor happen.
Save There's something kind about putting something cold and fresh in front of someone on a day when everything feels too hot. This soup does that work quietly, asking for almost nothing from you in return.
Common Questions
- → Can I make this soup vegan?
Yes, replace Greek yogurt with unsweetened coconut or plant-based yogurt to keep it creamy and dairy-free.
- → How can I adjust the soup’s texture?
Add cold water or chilled vegetable broth gradually until the desired consistency is reached.
- → What herbs enhance the flavor best?
Fresh dill and mint provide bright, fresh accents that complement the cucumber and garlic beautifully.
- → Is it necessary to peel and seed the cucumbers?
Peeling and removing seeds helps achieve a smooth, creamy texture and prevents bitterness in the soup.
- → Can this be prepared ahead of time?
Yes, refrigerate the blended soup for at least an hour to develop flavors and serve chilled.
- → What are suitable serving suggestions?
Serve garnished with cucumber slices, extra dill, and a drizzle of olive oil alongside crusty bread or as a light starter.