Cool off with this ultra-refreshing and *incredibly easy chilled cucumber soup*, a no-cook recipe that’s perfect for hot summer days! Made with crisp cucumbers, creamy Greek yogurt, vibrant fresh dill, and mint, this soup is a light yet satisfying way to indulge in seasonal flavors. A squeeze of lemon juice and a hint of garlic add zesty depth, while a drizzle of extra virgin olive oil brings silky richness. Ready in just 10 minutes, this velvety soup is blended to perfection with a touch of ice for a frothy, chilled finish. Serve it as an elegant starter or a soothing midday refreshment—either way, it’s a must-try for fans of healthy, quick summer recipes.
Peel the cucumbers if the skin is thick or waxy. Slice them lengthwise and use a spoon to scoop out the seeds. Cut the cucumbers into chunks.
In a blender, combine the cucumber chunks, Greek yogurt, water, olive oil, dill, mint, lemon juice, garlic, salt, and black pepper.
Blend the mixture until completely smooth. Add the ice cubes to the blender and blend again until the soup is chilled and slightly frothy.
Taste and adjust seasoning, adding more salt, pepper, or lemon juice as needed.
Pour the soup into bowls or glasses and garnish with extra fresh dill or mint if desired.
Serve immediately or refrigerate for up to 2 hours to chill further. Stir well before serving.
Serving size | 1394.8 grams (1394.8g) |
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Amount per serving | % Daily Value* |
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Calories | 530 |
Total Fat 30.10g | 39% |
Saturated Fat 4.90g | 25% |
Polyunsaturated Fat 0.30g | |
Cholesterol 8mg | 3% |
Sodium 1282mg | 56% |
Total Carbohydrate 41.40g | 15% |
Dietary Fiber 4.60g | 16% |
Total Sugars 20.20g | |
Protein 21.60g | 43% |
Vitamin D 0IU | 0% |
Calcium 334mg | 26% |
Iron 3mg | 17% |
Potassium 1493mg | 32% |
Source of Calories