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bowl of yogurt cucumber soup

Yogurt Cucumber Soup

This is soup is cold, fresh, and refreshing. It's ridiculously easy to make and ready in minutes.
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Course: Appetizer, Breakfast/Brunch/Lunch
Cuisine: Amercian
Keyword: blender recipe, cold soup, easy recipe, summer soup
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4
Author: Laura Franco


  • 1-1/2 cup plain Greek yogurt
  • 1 English cucumber
  • 5-6 fresh mint leaves
  • 1/2 cup fresh dill
  • 1/2 garlic clove
  • 2 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • 1/8 teaspoon cumin
  • 1/4 teaspoon salt
  • cucumber slices, dill leaves, pepitas, lemon slices for garnish


  • Dice the cucumber (leave the skin on).
  • Place cucumber, dill, and mint into a blender.
  • Add yogurt, cumin, salt, olive oil, lemon juice, and garlic.
  • Blend for 2-3 minutes, on high, until fully blended.
  • Serve immediately or chill for later.
  • Garnish with cucumber slices, dill, a dollop of yogurt, lemon slices, and pepitas.


Krazy Kitchen Mom Tips:
  • Be sure to use fresh herbs for this recipe - they are the key ingredient to the fresh bright flavor.
  • English cucumbers have a thin skin that is sweeter than a standard variety cucumber so be sure to leave the skin on when you cut them.
  • Go easy on the fresh garlic. Start by using a small half clove. Taste and add the other half it desired.
  • If you don't have a blender, you can use a food processor or an immersion blender.