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.
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.
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.
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.
Stir gently before serving.
Ladle into shallow bowls or glasses and garnish with your choice of herbs, oils, or nuts.
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.
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
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
4 servings