Chilled Creamy Cucumber Herb Soup

A creamy, no-cook soup of blended cucumber, yogurt, lemon, and fresh herbs, chilled until cold and restoring. A ten-minute answer to the hottest summer days and an overflowing cucumber harvest.

Print Recipe

Prep Time 10

Chill Time 1

Course Soup

Cuisine Mediterranean

Servings 4 servings

Ingredients

2 medium cucumbers peeled and chopped
1 cup plain yogurt Greek or regular
1 clove garlic minced
Juice of 1/2 lemon
2 tablespoons olive oil
2 tablespoons each fresh dill mint, and/or basil
Salt and freshly cracked pepper to taste
1/2 avocado for extra creaminess (optional)
Sliced cucumber fresh herbs, or a swirl of yogurt or olive oil, for topping (optional)

Instructions

Peel the cucumbers and roughly chop. If they're large and seedy, remove the seeds. Mince the garlic and prep the herbs.
In a blender, combine the cucumber, yogurt, garlic, lemon juice, herbs, olive oil, and avocado if using. Blend until silky and light green. Taste and adjust the salt and lemon.
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. Serve with your favorite toppings.

Notes

If your cucumbers are large and seedy, scoop out the seeds before blending to keep the soup from turning watery. Half a blended avocado makes it extra creamy. Use coconut yogurt for a dairy-free version, and reach for lime juice or a splash of vinegar if you're out of lemon. If the cucumbers taste slightly bitter, a spoonful of honey balances them. Don't skip the chill—at least an hour deepens the flavor and cools the soup beautifully. It keeps in the fridge for up to 24 hours.