Cucumber Soup
Healthy Easy Cold Cucumber Soup is a refreshing, no-cook summer dish.It blends cucumbers, yogurt, herbs, and lemon for a creamy, tangy flavor.Low in calories and high in hydration, it’s perfect for hot days.Ready in minutes, it’s both nutritious and delightfully satisfying.
Ingredients
- 2 large cucumbers, peeled and chopped
- 1 cup plain Greek yogurt (or regular yogurt)
- 1 clove garlic, minced
- 2 tbsp lemon juice
- 2 tbsp fresh dill or mint leaves
- 1 tbsp olive oil
- Salt and black pepper, to taste
- ½ cup cold water (adjust for consistency)
Optional Garnishes:
- A drizzle of olive oil
- Chopped herbs (dill, mint, or chives)
- Crushed ice or diced cucumber for texture
Instructions
- In a blender, combine cucumbers, yogurt, garlic, lemon juice, herbs, and olive oil.
- Blend until smooth. Add cold water gradually until desired thickness is reached.
- Season with salt and pepper.
- Chill in the refrigerator for at least 30 minutes before serving.
- Serve cold, garnished with herbs and a drizzle of olive oil.
Notes
- Use English or Persian cucumbers for fewer seeds and a smoother texture.
- For a vegan version, use plant-based yogurt.
- Adjust consistency with cold water or ice for extra chill.
- Refrigerate leftovers — it tastes even better the next day.
- Serve in chilled bowls or glasses for an elegant touch.