Chilled Cucumber Yogurt Soup
This refreshing, velvety chilled soup is the perfect light appetizer for a warm summer day, balancing cool cucumber with tangy yogurt and fresh herbs.
Ingredients
- •2 large English cucumbers, peeled and chopped
- •2 cups (480g) plain Greek yogurt
- •1/2 cup (120ml) cold vegetable broth or water
- •1/4 cup (10g) fresh dill, chopped
- •2 tablespoons fresh mint leaves
- •1 clove garlic, minced
- •2 tablespoons extra virgin olive oil
- •1 tablespoon fresh lemon juice
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
Instructions
- 1
Place the chopped cucumbers, garlic, dill, mint, lemon juice, and olive oil into a high-speed blender.
- 2
Pulse the mixture until it is coarsely pureed.
- 3
Add the Greek yogurt, vegetable broth, salt, and pepper to the blender.
- 4
Blend on high speed until the soup is completely smooth and creamy.
- 5
Taste and adjust seasoning with more salt or lemon juice if desired.
- 6
Transfer the soup to a sealed container and refrigerate for at least 30 minutes to allow the flavors to meld and the soup to chill thoroughly.
- 7
Serve cold in chilled bowls, garnished with a drizzle of olive oil and a sprig of fresh dill.
💡 Chef tips
- For an even smoother texture, pass the pureed soup through a fine-mesh sieve before chilling.
- Make this soup at least 4 hours in advance; the flavors significantly improve after resting in the refrigerator.
- If you prefer a thinner consistency, add an extra splash of cold water or broth just before serving.
✅ How it should turn out
The finished soup should be a vibrant, pale green color with a silky, smooth consistency, offering a bright, cooling, and herbaceous flavor profile.