Cucumber Salad Soup is a refreshing, light, and nutritious dish that blends the crispness of cucumber with the tang of yogurt and the zing of fresh herbs. Perfect for hot summer days or as a palate cleanser between meals, this chilled soup is both hydrating and revitalizing. It’s incredibly easy to prepare, requires no cooking, and delivers a rich profile of flavors despite its simplicity. Whether you’re aiming for a light lunch, a detox option, or a unique starter for a dinner party, this cucumber salad soup is an excellent choice. Packed with antioxidants, probiotics, and essential nutrients, this dish is also a favorite among health-conscious food lovers.
Ingredients
- 2 large cucumbers (peeled and roughly chopped)
- 1 cup plain Greek yogurt (unsweetened)
- 1/2 cup cold water (adjust for consistency)
- 2 tablespoons fresh dill (chopped)
- 2 tablespoons fresh mint leaves (chopped)
- 1 small garlic clove (minced)
- 1 tablespoon lemon juice (freshly squeezed)
- Salt to taste
- Black pepper to taste
- Olive oil for drizzling (optional)
- Chopped cucumber, mint, and dill for garnish (optional)
Instructions
- Prepare the cucumbers – Peel the cucumbers and roughly chop them into chunks. If they have large seeds, scoop them out before chopping for a smoother texture.
- Blend the base – In a blender or food processor, combine the chopped cucumbers, Greek yogurt, cold water, lemon juice, garlic, dill, and mint. Blend until smooth and creamy. Adjust the water quantity depending on how thick or light you want the soup.
- Season the soup – Add salt and black pepper to taste. Blend again briefly to mix the seasonings evenly throughout the soup.
- Chill the soup – Pour the soup into a bowl or container, cover it, and place it in the refrigerator for at least 1 hour. Chilling helps the flavors to meld together and gives the soup its refreshing quality.
- Garnish and serve – Before serving, give the soup a good stir. Pour it into individual bowls or soup glasses. Garnish with a drizzle of olive oil, chopped cucumber, fresh mint, or dill as desired for added freshness and visual appeal.
- Enjoy cold – This soup is best served cold and enjoyed immediately after chilling. It pairs wonderfully with toasted bread, crackers, or a light summer salad.