Chilled Cucumber Garlic Soup (Printable)

Creamy blend of cucumbers, yogurt, garlic, and herbs served chilled for a refreshing summer dish.

# What You'll Need:

→ Vegetables

01 - 2 large cucumbers, peeled, seeded, and chopped
02 - 2 scallions, chopped
03 - 1 small clove garlic, minced

→ Dairy

04 - 2 cups plain Greek yogurt

→ Herbs & Seasonings

05 - 2 tablespoons fresh dill, chopped
06 - 1 tablespoon fresh mint, chopped (optional)
07 - 2 tablespoons lemon juice
08 - 1 tablespoon extra-virgin olive oil
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon freshly ground black pepper

→ Garnish

11 - Sliced cucumber, extra dill, and a drizzle of olive oil

# How-To Steps:

01 - In a blender or food processor, combine chopped cucumbers, scallions, garlic, Greek yogurt, dill, mint if using, lemon juice, olive oil, salt, and pepper.
02 - Blend the mixture until smooth and creamy in texture.
03 - Taste and adjust seasoning with additional salt or pepper as needed.
04 - Transfer the soup to a large bowl, cover, and refrigerate for at least 1 hour until thoroughly chilled.
05 - Stir well before serving. Ladle into bowls and garnish with cucumber slices, fresh dill, and a drizzle of olive oil.

# Expert Advice:

01 -
  • It comes together in 15 minutes flat, no cooking required, which means more time to actually enjoy your summer instead of standing over a stove.
  • That first spoonful hits different—cool, garlicky, creamy, with a brightness from the lemon and dill that makes your whole body relax.
  • You can make it vegan, add spinach for extra green, thin it out if you like, or keep it thick and spoonable—it bends to what you need.
02 -
  • Seeding your cucumbers is worth the three minutes—I learned this the hard way when a watery batch tasted more like cucumber-flavored water than soup.
  • Cold soup tastes less seasoned than hot soup, so what seems perfectly salty at room temperature tastes bland once chilled; always season with this in mind.
03 -
  • Make it the night before if you're serving guests—it tastes better after the flavors have rested, and you get to relax instead of rushing around the morning of.
  • Keep your serving bowls in the freezer for 10 minutes before ladling; it keeps the soup cold longer and feels luxurious in a quiet way.
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