This refreshing soup blends crisp cucumbers , tangy Greek yogurt , fresh herbs , and garlic into a silky, chilled dish that’s as nourishing as it is satisfying. It’s inspired by Middle Eastern and Mediterranean flavors, somewhere between tzatziki and gazpacho —light, savory, and perfect served cold with warm flatbread or pita chips.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsTotal Time 15 minsBase
2 large cucumbers (English or Persian), peeled if waxy
1 ½ cups plain Greek yogurt (full-fat for creaminess)
1 clove garlic, minced or grated
2 tbsp fresh dill, chopped
1 tbsp fresh mint, chopped
1 tbsp extra virgin olive oil
Juice of ½ lemon (about 1 tbsp)
Salt and freshly ground black pepper, to taste
Optional: ¼ cup cold water or buttermilk, to thin if needed
Garnish (optional but lovely)
Drizzle of olive oil
Sprigs of fresh dill or mint
Sliced radishes or cucumbers
Crushed pistachios or walnuts
A few drops of chili oil (if you like heat)
Prep the Cucumbers
1
Peel cucumbers if the skin is thick or waxy.
Cut lengthwise and scoop out seeds (optional for a smoother texture).
Chop roughly and place in a blender or food processor.
Blend the Soup
2
Add to the blender:
Greek yogurt
Garlic
Fresh dill & mint
Olive oil
Lemon juice
Salt & pepper
Blend until smooth and creamy.
If too thick, add cold water or buttermilk 1 tbsp at a time until desired consistency.
Chill
3
Pour into a bowl or pitcher, cover, and chill in the fridge for at least 1 hour (2 for best flavor).
Flavors meld beautifully as it rests.
Serve
4
Stir gently before serving.
Ladle into shallow bowls or glasses and garnish with your choice of herbs, oils, or nuts.
Tips for Success
5
Use cold ingredients to reduce chill time.
Want more protein? Add a scoop of blended silken tofu or ricotta .
For ultra-smooth texture, strain the soup through a fine mesh sieve after blending.
Variations
6
Add avocado for extra creaminess
Toss in chopped scallions or chives for a mild oniony kick
Blend in a handful of baby spinach for a green color boost
Make it spicy with jalapeño or a dash of cayenne
Suggested Pairings
7
Serve with: Warm pita, lavash crackers, or seeded flatbread
Drink: Cucumber-lime spritzer, chilled white wine, or mint tea
Occasion: Garden brunch, mezze platter, light starter before grilled meats
Ingredients Base
2 large cucumbers (English or Persian), peeled if waxy
1 ½ cups plain Greek yogurt (full-fat for creaminess)
1 clove garlic, minced or grated
2 tbsp fresh dill, chopped
1 tbsp fresh mint, chopped
1 tbsp extra virgin olive oil
Juice of ½ lemon (about 1 tbsp)
Salt and freshly ground black pepper, to taste
Optional: ¼ cup cold water or buttermilk, to thin if needed
Garnish (optional but lovely)
Drizzle of olive oil
Sprigs of fresh dill or mint
Sliced radishes or cucumbers
Crushed pistachios or walnuts
A few drops of chili oil (if you like heat)
Directions Prep the Cucumbers
1
Peel cucumbers if the skin is thick or waxy.
Cut lengthwise and scoop out seeds (optional for a smoother texture).
Chop roughly and place in a blender or food processor.
Blend the Soup
2
Add to the blender:
Greek yogurt
Garlic
Fresh dill & mint
Olive oil
Lemon juice
Salt & pepper
Blend until smooth and creamy.
If too thick, add cold water or buttermilk 1 tbsp at a time until desired consistency.
Chill
3
Pour into a bowl or pitcher, cover, and chill in the fridge for at least 1 hour (2 for best flavor).
Flavors meld beautifully as it rests.
Serve
4
Stir gently before serving.
Ladle into shallow bowls or glasses and garnish with your choice of herbs, oils, or nuts.
Tips for Success
5
Use cold ingredients to reduce chill time.
Want more protein? Add a scoop of blended silken tofu or ricotta .
For ultra-smooth texture, strain the soup through a fine mesh sieve after blending.
Variations
6
Add avocado for extra creaminess
Toss in chopped scallions or chives for a mild oniony kick
Blend in a handful of baby spinach for a green color boost
Make it spicy with jalapeño or a dash of cayenne
Suggested Pairings
7
Serve with: Warm pita, lavash crackers, or seeded flatbread
Drink: Cucumber-lime spritzer, chilled white wine, or mint tea
Occasion: Garden brunch, mezze platter, light starter before grilled meats
Chilled Cucumber Yogurt Soup
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