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–+ servings
Cold Cucumber Soup Recipe
Amy

Cold Cucumber Soup

This Cold Cucumber Soup is a refreshing escape in every spoonful, blending crisp cucumbers with creamy yogurt and a hint of zesty dill. With just 10 minutes of prep and a few hours to chill, it’s effortless yet elegant, ideal for busy days or impromptu gatherings.
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Prep Time 10 minutes
Chilling Time 4 minutes
Total Time 4 minutes
Servings: 8
Ingredients Equipment Method

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

Equipment

  • blender

Method
 

  1. In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and several grinds of pepper and blend until smooth.
  2. Chill for at least 4 hours.
  3. Ladle into bowls and drizzle with olive oil.
  4. Garnish with the reserved cucumber slices, freshly ground black pepper, and fresh dill, mint, and/or chives.
  5. Serve cold.
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