Cold Cucumber Soup
User Reviews
4.9
Cold Cucumber Soup
Description
Cold Cucumber Soup uses cucumber and plain whole milk Greek yogurt as the base, combined with fragrant basil and dill that add herbal complexity. The garlic adds subtle pungency while honey balances the tartness from lemon juice and yogurt. This blend is pureed until smooth and served chilled, garnished with reserved cucumber slices and fresh herbs for a crisp finish. The olive oil drizzle enhances the creaminess without overwhelming the delicate flavors.
The soup's texture is silky and light, making it suitable as a starter or light lunch. It pairs well with crusty bread or focaccia, providing a contrast to the coolness and herbal notes. The fresh garnishes emphasize the cucumber's freshness.
If preparing ahead, allow at least four hours in the refrigerator for optimal flavor integration. The soup can be stored chilled and gently stirred before serving to recombine the ingredients evenly.
Ingredients
- 6 cucumber thinly sliced, reserve a few slices for garnish, Persian
- 1½ cups Greek yogurt plain, whole milk
- ¾ cup basil fresh leaves
- ¼ cup extra-virgin olive oil plus more for drizzling
- 3 tablespoons lemon juice fresh
- 2 tablespoons dill plus more for garnish, fresh
- 1 garlic clove
- ¾ teaspoon salt sea salt
- ½ teaspoon honey
- black pepper freshly ground
- mint for garnish, or chives, fresh
Instructions
- In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and several grinds of pepper and blend until smooth. Chill for at least 4 hours.
- Ladle into bowls and drizzle with olive oil. Garnish with the reserved cucumber slices, freshly ground black pepper, and fresh dill, mint, and/or chives. Serve cold.
Notes
- This soup is best served well chilled after at least 4 hours of refrigeration to develop flavor.
- Reserve cucumber slices for garnish to add texture and visual appeal.
- Pairs nicely with crusty bread or focaccia for a light meal or snack.