Yogurt Cucumber Soup

Who says you can’t have soup in the summertime? This cucumber soup is cold, fresh, and refreshing. It’s ridiculously easy to make and ready in minutes.

We Love This Soup

Think of this soup like a cucumber forward gazpacho. It’s bursting with fresh flavors. Serve it as an appetizer or a light lunch with a side of pita bread and feta cheese. It’s crazy easy to make – just toss everything into a blender, blend and it’s ready!

Ingredients

Let’s Make Cold Yogurt Cucumber Soup

1. Dice the cucumber (leave the skin on).
2. Place cucumber, dill, and mint into a blender.
3. Add yogurt, cumin, salt, olive oil, lemon juice, and garlic.
4. Blend for 2-3 minutes, on high, until fully blended.
5. Serve immediately or chill for later.
6. 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.

More KKM Summertime Recipes

• Summer Orzo Salad
• Melon Ball Prosciutto
• Peach Panzanella Salad
• Aperol Spritz Cocktail

Laura Franco

Yogurt Cucumber Soup

This is soup is cold, fresh, and refreshing. It's ridiculously easy to make and ready in minutes.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 4

Course: Appetizer, Breakfast/Brunch/Lunch

Cuisine: Amercian

Ingredients Method Notes

Ingredients

  

• 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

Method

 

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

Notes

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.