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