Name: Cold Cucumber Soup
Prep time: 10 min
Total time: 4 min
Ingredients: 6 Persian cucumbers, thinly sliced, reserve a few slices for garnish; 1½ cups plain whole milk Greek yogurt; ¾ cup fresh basil leaves; ¼ cup extra-virgin olive oil, plus more for drizzling; 3 tablespoons fresh lemon juice; 2 tablespoons fresh dill, plus more for garnish; 1 garlic clove; ¾ teaspoon sea salt; ½ teaspoon honey; Freshly ground black pepper; Fresh mint or chives, for garnish

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This Cold Cucumber Soup is a refreshing escape in every spoonful, blending crisp cucumbers with creamy yogurt and a hint of zesty dill. Its silky-smooth texture and cool, tangy flavor make it the ultimate summer treat, perfect for beating the heat. With just 10 minutes of prep and a few hours to chill, it’s effortless yet elegant, ideal for busy days or impromptu gatherings.

Each bite delivers a burst of freshness, balanced by the subtle richness of yogurt and a touch of garlic for depth. Serve it chilled for a light lunch, appetizer, or poolside snack that’s as nourishing as it is delicious. This soup is a celebration of simplicity, offering a vibrant, hydrating dish that’s sure to become a seasonal favorite.

Fresh & Simple Ingredients for Cold Cucumber Soup

6 Persian cucumbers, thinly sliced (reserve a few slices for garnish)
1½ cups plain whole milk Greek yogurt (substitute with dairy-free yogurt if needed)
¾ cup fresh basil leaves (packed)
¼ cup extra-virgin olive oil, plus more for drizzling
3 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons fresh dill, plus more for garnish
1 garlic clove
¾ teaspoon sea salt
½ teaspoon honey (optional, for a touch of sweetness)
Freshly ground black pepper, to taste
Fresh mint or chives, for garnish

Step-by-Step Instructions for Refreshing Cold Cucumber Soup

In a blender, combine the sliced cucumbers, Greek yogurt, basil leaves, olive oil, lemon juice, dill, garlic, sea salt, honey, and several grinds of black pepper.
Blend until the mixture is smooth and creamy, about 1-2 minutes.
Transfer the soup to a bowl or container and chill in the refrigerator for at least 4 hours to allow the flavors to meld.
Once chilled, ladle the soup into bowls and drizzle with a little extra-virgin olive oil.
Garnish with the reserved cucumber slices, a sprinkle of freshly ground black pepper, and additional fresh dill, mint, or chives as desired.
Serve cold and enjoy this refreshing summer dish!

Perfect Pairings: Serving Suggestions

This refreshing Cold Cucumber Soup pairs beautifully with a light summer meal. Serve it alongside a crisp green salad, grilled shrimp, or a slice of crusty bread for a complete, satisfying dish. For a fancier presentation, consider adding a side of smoked salmon or a charcuterie board with fresh cheeses and olives.

Make It Your Own: Recipe Variations

Feel free to customize this soup to suit your taste! Swap the basil for cilantro or parsley for a different herbaceous twist. If you prefer a creamier texture, add a splash of heavy cream or avocado. For a vegan version, use coconut yogurt instead of Greek yogurt and maple syrup in place of honey.

Chill Out: Storage Tips

This soup is perfect for making ahead! Store it in an airtight container in the fridge for up to 3 days. If it separates slightly after chilling, simply give it a quick stir or blend before serving. Avoid freezing, as the yogurt may change texture.

Blend It Right: Equipment Guidance

A high-speed blender works best for achieving that silky-smooth texture. If you don’t have one, a food processor or immersion blender will also do the trick—just blend a little longer to ensure everything is well combined. For a chunkier version, pulse the ingredients instead of blending fully.

Quick Fix: Time-Saving Tips

To save time, prep your ingredients the night before and store them in the fridge. You can also skip the chilling step if you’re in a hurry—just add a handful of ice cubes to the blender for an instant cool-down. Garnish and serve immediately for a quick, refreshing meal!