15-Minute Chilled Cucumber Yogurt Soup
A refreshing, no-cook summer soup combining cool Greek yogurt with cucumber, garlic, and aromatic fresh herbs. This version balances cooling elements with bright mint and cilantro for a light starter or side dish. Perfect for warm days when you want something nourishing but cold. The overnight chill allows flavors to meld while maintaining the soup's vibrant green color and fresh herbaceous notes.
Ingredients
- 2 cucumber, peeled and roughly chopped
- 1 clove garlic, minced
- 1 tablespoon fresh ginger, peeled and minced
- ⅓ cup scallion, chopped, divided
- ⅓ cup fresh mint, roughly chopped
- ⅓ cup fresh cilantro, roughly chopped
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 ½ cup Greek yogurt, full-fat or 2 percent
- ¼ cup olive oil, extra virgin, divided
Instructions
- 1
Reserve one-third of the cucumber for garnish, chopping finely.
- 2
Add remaining cucumber, garlic, ginger, scallion, mint, cilantro, salt, and pepper to food processor.
- 3
Add Greek yogurt and olive oil.
- 4
Puree until completely smooth.
- 5
Transfer to bowl, cover, and refrigerate at least 8 hours or overnight.
- 6
Serve in bowls topped with reserved cucumber, scallion, and olive oil drizzle.
Tips
Peel cucumber if desired for smoother texture and milder flavor, or leave skin for color and nutrients.
Use full-fat Greek yogurt for richness; 2 percent works but yields slightly thinner consistency.
Reserve extra herbs beyond garnish to stir in before serving for intensified fresh flavor.
Good to Know
Cover and refrigerate up to 3 days. Do not freeze; yogurt separates upon thawing.
Prepare through chilling step up to 1 day ahead. Garnish and drizzle oil just before serving.
Serve in chilled bowls as a light starter or lunch side. Pairs with grilled fish, chicken, or bread.
Common Mistakes
Do not over-process to avoid heating the mixture and breaking yogurt texture.
Do not skip the overnight chill to avoid flat, underdeveloped flavor.
Do not add salt before tasting after chilling, as flavors intensify overnight.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this soup warm?
Yes, skip chilling and serve at room temperature or gently warmed, though the cool version is traditional. Heat gently to avoid curdling yogurt; do not boil.
What if I don't have Greek yogurt?
Use regular yogurt and thin with vegetable broth or ice water to reach desired consistency. Labneh or sour cream work similarly but alter tanginess.
How long can I keep this soup?
Refrigerate covered up to 3 days. Do not freeze; yogurt breaks down and separates. Stir before serving if liquid has pooled.