🥒 Summertime Chill: Creamy Cucumber Herb Soup
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A creamy, no-cook soup bursting with cucumber, fresh herbs, and tangy yogurt—perfect for hot days and garden lunches.
This recipe was born out of a brutally hot July afternoon when the garden was lush, but the idea of turning on the stove felt criminal. I had cucumbers piling up on the counter, fresh dill threatening to bolt, and a craving for something cool and nourishing.
Enter this chilled cucumber herb soup—blended into a silky green dream with yogurt, lemon, and whatever herbs are at their peak. It’s tangy, creamy, and endlessly adaptable. Whether you’re sipping it from a mug in the garden or serving it up in fancy bowls for brunch, it’s a quiet kind of luxury that only a summer garden can offer.
📌 Why You’ll Love This Recipe
- ✅ No cooking required—blender to bowl in 10 minutes
- ✅ Naturally gluten-free and vegetarian
- ✅ Cooling and hydrating for hot summer days
- ✅ Uses up garden cucumbers, dill, mint, or basil
- ✅ Light yet satisfying
📌 Quick Reference
- Prep Time: 10 minutes
- Chill Time: 1–2 hours
- Total Time: 2 hours (hands-off)
- Servings: 2–4
- Dietary Info: Vegetarian, Gluten-Free
⭐ Key Ingredients at a Glance
cucumber • yogurt • lemon • garlic • fresh herbs
📌 Ingredients
- 2 medium cucumbers, peeled and chopped
- 1 cup plain yogurt (Greek or regular)
- 1 clove garlic, minced
- Juice of ½ lemon
- 2 tablespoons olive oil
- 2 tablespoons each fresh dill, mint, and/or basil
- Salt and freshly cracked pepper, to taste
- Optional: ½ avocado (for extra creaminess)
- Optional toppings: sliced cucumber, fresh herbs, swirl of yogurt or olive oil
📝 Substitutions & Notes:
- Swap in lime juice or vinegar if you’re out of lemon
- Use coconut yogurt for a dairy-free version
- Add a spoonful of honey if your cucumbers are slightly bitter
📌 Step-by-Step Instructions
🥒 1. Prep and Chop
Peel cucumbers and roughly chop. If they’re large and seedy, remove seeds.
Mince garlic and prep herbs.
🌀 2. Blend Until Smooth
In a blender, combine cucumber, yogurt, garlic, lemon juice, herbs, olive oil, and avocado if using.
Blend until silky and light green. Taste and adjust salt and lemon.
❄️ 3. Chill
Transfer to a glass jar or bowl, cover, and refrigerate for at least 1 hour (up to 24).
This step deepens the flavor and cools the soup beautifully.
🥣 4. Serve
Stir well, pour into chilled bowls or mugs, and garnish with herbs, cucumber slices, or a drizzle of oil or yogurt.
📌 Serving & Pairing Ideas
- Serve as a light starter or pair with Fresh Corn Arepas
- Enjoy with Zucchini Noodles with Thai Peanut Sauce for a garden-forward lunch
- Pair with toast topped with Spiced Peach Chutney and goat cheese
📌 Storage & Make-Ahead Tips
- Fridge: Best enjoyed within 2–3 days
- Do not freeze: yogurt and herbs lose texture
- Make Ahead: Prepare the night before for best flavor
📌 Final Thoughts
This soup is everything summer should be—simple, nourishing, and green as a garden path. It’s a celebration of what grows in abundance and a reminder to slow down and savor the coolness.
If you try it, tag @SouthernSoilSunshine. I’d love to see your version! And if you love chilled recipes, try Lemon-Basil Sorbet or Persian Watermelon Salad next.
