Cucumber Yogurt Soup
A refreshing and creamy Cold Cucumber Soup combining fresh cucumbers, Greek yogurt, and vibrant herbs for a light, healthy summer starter that’s quick to prepare and naturally gluten-free.
Equipment
- 1 High-Speed Blender
- 1 Set Measuring Cups and Spoons
- 1 Sharp chef’s knife
- 1 Medium mixing bowl
- 8 Serving Bowls
Ingredients
- 6 Persian cucumbers thinly sliced (reserve some slices for garnish)
- 1½ cups whole milk Greek yogurt plain
- ¾ cup fresh basil leaves
- ¼ cup extra-virgin olive oil plus extra for drizzling
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons fresh dill plus more for garnish
- 1 clove garlic
- ¾ teaspoon sea salt
- ½ teaspoon honey
- Freshly ground black pepper to taste
- Fresh mint or chives for garnish (optional)
Instructions
- Prepare the Cucumbers: Start by washing the Persian cucumbers thoroughly. Thinly slice them, keeping a few slices aside for garnishing later. This thin slicing ensures a smooth blend and adds a nice visual touch when served.
- Combine Key Ingredients: Place the sliced cucumbers, Greek yogurt, fresh basil leaves, extra-virgin olive oil, lemon juice, fresh dill, garlic clove, sea salt, honey, and several twists of freshly ground black pepper into a high-speed blender.
- Blend to Smooth Perfection: Blend the ingredients on high until the mixture is completely smooth and creamy, with no chunks remaining. This creates the soup’s signature silky texture and blends all the fresh flavors beautifully.
- Chill Thoroughly: Transfer the blended soup into a covered container and place it in the refrigerator. Let it chill for at least 4 hours to allow the flavors to meld and the soup to become refreshingly cold.
- Serve with Garnishes: When ready to serve, ladle the chilled soup into bowls. Drizzle with a little extra-virgin olive oil for richness. Garnish with the reserved cucumber slices, a sprinkle of fresh dill, and optionally fresh mint or chives. Add an extra grind of black pepper for a final flavor boost.
Notes
- For the best flavor, use Persian cucumbers if available, as they have thinner skins and fewer seeds than regular cucumbers.
- The soup can be prepared a day ahead, making it perfect for meal prep or entertaining.
- Adjust the thickness by adding a splash of cold water or more yogurt, depending on your preference.
- This recipe pairs wonderfully with crusty bread or a fresh focaccia for a light summer meal.
- If you prefer a vegan version, substitute Greek yogurt with a plant-based yogurt alternative
