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Cold Cucumber Soup

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A refreshing, creamy, and chilled cucumber soup that’s light, smooth, and perfect for warm days with a crisp, clean flavor.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 3-4 servings
  • Category: Soup
  • Method: Blended
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

  • 3 cups cucumbers, peeled and chopped
  • 1 cup yogurt or sour cream
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh dill or mint, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Add chopped cucumbers, yogurt or sour cream, garlic, and olive oil into a blender.
  2. Blend until smooth and creamy. Add a little water or extra yogurt if a thinner consistency is desired.
  3. Stir in lemon juice and chopped herbs.
  4. Season with salt and black pepper to taste.
  5. Transfer the soup to a container and refrigerate for 1–2 hours to chill and develop flavors.
  6. Stir well before serving and adjust seasoning if needed.
  7. Serve cold, optionally garnished with a drizzle of olive oil or extra herbs.

Notes

  • Peel cucumbers for a smoother texture, or leave skin on for added fiber.
  • Add avocado for extra creaminess.
  • Increase lemon juice or add vinegar for more tanginess.
  • Include chili flakes for a hint of spice.
  • Use dairy-free yogurt to make the recipe vegan.

Nutrition

Find it online: https://juliameals.com/cold-cucumber-soup/