Description
Cool, creamy no-cook cucumber–mint soup with Greek yogurt, lemon, and olive oil — blitz in minutes, chill until icy, and serve as a light lunch or elegant starter.
Ingredients
2 large English cucumbers, roughly chopped
1 cup plain Greek yogurt (whole milk)
1/2 cup fresh mint leaves, loosely packed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil, plus more for serving
1 small garlic clove, minced (optional)
1/2 teaspoon fine sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/4–1/2 cup cold water, as needed to thin
Chopped chives or fresh dill, for garnish (optional)
Fresh mint leaves, for garnish
Instructions
1. Prep: Roughly chop cucumbers; reserve a few slices for garnish.
2. Blend base: Add cucumbers, yogurt, mint, lemon juice, 1 tablespoon olive oil, garlic (if using), salt, and pepper to a blender; blend until very smooth (30–60 seconds).
3. Adjust: With the motor running, stream in cold water until silky; taste and adjust salt and lemon.
4. Strain (optional): For an ultra-smooth texture, pass through a fine-mesh sieve.
5. Chill: Transfer to a covered container and refrigerate 2–3 hours (overnight is ideal).
6. Serve: Stir, thin with a splash of cold water if needed, ladle into chilled bowls; drizzle with olive oil and garnish with chives/dill and mint.
Notes
English cucumbers are ideal; peel and seed standard cucumbers to avoid bitterness.
Vegan option: use unsweetened plant-based yogurt and an extra squeeze of lemon.
Keeps up to 3 days refrigerated; store in glass or ceramic and add garnishes just before serving.
For extra creaminess, blend in 1/2 small avocado.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 5
- Sodium: 280
- Fat: 6
- Saturated Fat: 2.5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 6
- Cholesterol: 10