Introduction
Welcome to a refreshing escape in a bowl! When the sun is high and you’re craving something light yet satisfying, this Cucumber Mint Soup offers the perfect remedy. Creamy, cool, and herbaceous, it’s a quick blend-and-chill dish that fits right into your summer meal plan. Whether you’re looking to start a dinner party with a chilled appetizer or need a midday refresh that won’t weigh you down, this soup delivers all the cooling comfort you didn’t know you needed.
And the best part? No stove required. Just fresh produce, a blender, and a little time to chill. Let’s dive into this easy, elegant recipe that’s as nourishing as it is pretty.
Key Benefits of Cucumber Mint Soup
This vibrant soup isn’t just about looks—it’s packed with nutritional perks and feel-good ingredients:
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Hydration boost: Cucumbers are made up of over 95% water, making this dish an excellent way to rehydrate on hot days. Learn more about hydration and summer produce on Healthline.
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Cooling mint: Fresh mint not only elevates the flavor but also provides digestive support and a naturally cooling effect.
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Low in calories: Ideal for anyone watching their intake, this soup offers rich flavor with minimal fat and calories.
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Antioxidants galore: Between cucumbers, Greek yogurt, and fresh herbs, this recipe is rich in vitamin K, vitamin C, and polyphenols. Greek yogurt is also known for its probiotic and anti-inflammatory benefits.
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Digestive ease: With yogurt as a base, it’s creamy without being heavy—perfect for sensitive stomachs.
This dish works beautifully as part of a summer soup collection or in a light appetizer roundup, complementing dishes like classic gazpacho or cold fruit soups. You might also enjoy pairing it with recipes like our creamy cucumber salad for a refreshing summer combo.
Ingredients for Cucumber Mint Soup
Here’s everything you need to make this soothing green delight:
- 2 large cucumbers, peeled and roughly chopped
- 1 cup plain Greek yogurt (whole milk or low-fat)
- 1/4 cup fresh mint leaves, tightly packed
- 2 tablespoons of finely chopped fresh dill (optional, for a boost of herbal flavor)
- 1 small garlic clove, minced
- 1 tablespoon lemon juice (freshly squeezed)
- Salt and black pepper to taste
- 1–2 tablespoons olive oil (optional for silkiness)
- A few thin cucumber slices and mint sprigs for garnish
This ingredient list can easily be adjusted to suit your preferences. Swap Greek yogurt with coconut yogurt for a dairy-free version or add a touch of jalapeño for some heat. For more ideas on creamy summer dishes, check out our awesome sauce variations.
Step-by-Step Instructions for Cucumber Mint Soup
- Prep your produce: Peel and chop the cucumbers. Rinse and pat dry the mint and dill. Mince the garlic.
- Blend it up: Add cucumbers, yogurt, mint, dill (if using), garlic, lemon juice, salt, and pepper into a high-speed blender. Blend until silky smooth. Taste and adjust seasoning.
- Optional finish: If desired, stream in olive oil while blending for added creaminess.
- Let it chill: Pour the soup into an airtight container and stick it in the fridge for at least an hour to cool completely.
- Garnish and serve: Ladle into bowls, top with cucumber rounds and mint leaves, and serve chilled.
This soup can be made a day ahead and stored in the fridge, making it a great prep-ahead recipe for busy days. For more no-cook ideas, explore our vegetable stir-fry for dinner page.
Pro Tips and Variations for Cucumber Mint Soup
- Want it creamier? Blend in half an avocado for added richness and a smooth finish.
- Add texture: Serve with a sprinkle of toasted pine nuts or a few microgreens on top.
- Dairy-free swap: Use unsweetened coconut yogurt and skip the olive oil.
- Make it a meal: Add a side of crusty bread, or serve it in a tall glass with a straw as a hydrating starter.
You can also turn this into a Cucumber Yogurt Smoothie for a more drinkable version—perfect for picnics or post-workout snacks. If you’re into fun food transformations, don’t miss our moon spell cookies for dessert inspiration.
Serving Suggestions for Cucumber Mint Soup
This chilled soup shines brightest when served in shallow white bowls to show off its pale green hue. Garnish with precision: a few thin cucumber slices and a sprig of mint instantly elevate presentation. Pair it with:
- A chilled glass of bubbly water finished with a splash of fresh lemon juice
- Grilled flatbreads with garlic butter
- A snack board with hummus, olives, and crisp veggie sticks
It also fits beautifully in a summer dinner menu, served before light entrées like lemon-herb chicken or quinoa salad. For more pairing tips, our summer corn salad with avocado makes a wonderful companion.
Conclusion
Cucumber Mint Soup is everything summer meals should be: easy, hydrating, and deeply satisfying without being heavy. Whether you’re planning a garden party or simply seeking a quick lunch idea that keeps you cool, this refreshing recipe deserves a spot in your rotation. It’s elegant enough for entertaining but easy enough for every day. Just blend, chill, and enjoy the calm, crisp taste of summer.
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Cucumber Mint Soup
- Total Time: 1 hour 10 minutes (including chilling time)
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Cucumber Mint Soup is a chilled, creamy, and hydrating dish perfect for hot summer days. Bursting with fresh cucumber, mint, and a touch of garlic, it’s light, tangy, and incredibly refreshing. No cooking required—just blend, chill, and enjoy a vibrant, nutrient-packed appetizer or light lunch.
Ingredients
- 2 large cucumbers, peeled and roughly chopped
- 1 cup plain Greek yogurt (whole milk or low-fat)
- 1/4 cup fresh mint leaves, tightly packed
- 2 tablespoons fresh dill, finely chopped (optional)
- 1 small garlic clove, minced
- 1 tablespoon freshly squeezed lemon juice
- Salt and black pepper to taste
- 1–2 tablespoons olive oil (optional, for added creaminess)
- Thin cucumber slices and mint sprigs for garnish
Instructions
- Prepare the ingredients: Peel and chop cucumbers, rinse mint and dill, and mince the garlic.
- Blend the soup: In a high-speed blender, combine cucumbers, yogurt, mint, dill (if using), garlic, lemon juice, salt, and pepper. Blend until smooth.
- Adjust and finish: Taste the soup and adjust seasoning. If using, stream in olive oil for extra silkiness while blending.
- Chill the soup: Pour into an airtight container and refrigerate for at least 1 hour until well chilled.
- Serve: Ladle into bowls, garnish with cucumber slices and mint sprigs, and enjoy cold.
Notes
For a dairy-free version, use unsweetened coconut yogurt and omit the olive oil.
Add half an avocado for a thicker, creamier texture.
This soup is best enjoyed within 2–3 days of preparation.
Pair with crusty bread, grilled flatbread, or a summer snack board.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Soup
- Method: Blended, No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 110 kcal
- Sugar: 4g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 8mg
Keywords: cucumber mint soup, cold soup recipe, summer appetizer, dairy-free cucumber soup
FAQs
Can I make this ahead of time?
Yes! Let it sit in the fridge for a few hours—this gives the flavors time to blend. Stir it gently before serving to mix everything back together.
Is it okay to freeze cucumber soup?
Freezing isn’t ideal, as the cucumbers may become watery and the yogurt may separate. It’s best enjoyed fresh within 2–3 days. Serious Eats explains how freezing affects soup textures.
Can I use regular yogurt instead of Greek?
Absolutely, though the texture may be thinner. You can strain regular yogurt through a cheesecloth for a thicker consistency.
What if I don’t like mint?
Try fresh basil or cilantro for a different herbal twist. Both pair well with cucumber and give a fresh spin to the classic. You might enjoy experimenting with chimichurri sauce as an herbal flavor inspiration.