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

Scale

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