Chilled Cucumber Soup

Refreshing and light, this Chilled Cucumber Soup is the perfect treat for a hot summer day. Infused with the coolness of cucumbers, the tang of yogurt, and the brightness of fresh herbs, this soup is a symphony of flavors that will leave you feeling revitalized and satisfied.

Ready Time

30 mins

Yields

8 servings

Ingredients

2 large cucumbers, peeled, seeded, and chopped
4 cups chicken or vegetable broth
1/2 cup plain Greek yogurt
1/4 cup chopped fresh dill
1 tablespoon lemon juice
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/4 cup chopped fresh mint (optional)

Instructions

In a blender or food processor, blend the chopped cucumbers until they’re smooth and pureed. You might need to do this in batches depending on the size of your blender.

In a large bowl, whisk together the chicken or vegetable broth, Greek yogurt, chopped fresh dill, lemon juice, honey, salt, and black pepper until well combined.

Add the pureed cucumber mixture to the bowl and whisk until smooth. Stir in the olive oil until it’s fully incorporated.

Taste the soup and adjust the seasoning as needed.

You can add more lemon juice, honey, salt, or pepper to taste. Chill the soup in the refrigerator for at least 30 minutes or until you’re ready to serve.

Just before serving, garnish with chopped fresh mint leaves, if using.

Serve the chilled soup in bowls and serve immediately. You should end up with 8 servings, so get ready to share with your friends and family!

Notes

For the best flavor, use fresh cucumbers and avoid using ones that are wilted or old.

You can also use English cucumbers if you prefer a milder flavor.

If you’re using a blender, make sure it’s a powerful one to get a smooth puree.

You might need to stop the blender and scrape down the sides a few times to get everything fully incorporated.

Don’t over-blend the cucumbers, as they can become too smooth and lose their refreshing texture.

Adjust the amount of dill and mint to your liking, or omit them altogether if you’re not a fan of fresh herbs.

You can make this soup ahead of time and store it in the fridge for up to 2 days, but it’s best served fresh.

Feel free to customize the flavor to your taste – add some grated garlic, a squeeze of extra lemon juice, or a pinch of red pepper flakes for an extra kick.

If you’re serving the soup at a party or gathering, consider serving it in small cups or shots for a refreshing palate cleanser between courses.