Creamy Cucumber Soup Recipe
Description
Creamy Cucumber Soup is a refreshing and light dish, perfect for hot weather or as a chilled appetizer. This soup is smooth, mildly tangy, and has a cool, herby flavor that comes from fresh cucumbers, yogurt, and dill. It can be served cold or warm, but it’s especially popular as a chilled soup in summer.
Ingredients (Serves 4)
2 large cucumbers (peeled, seeded, and chopped)
1 ½ cups plain Greek yogurt (full-fat or low-fat)
1 small garlic clove (minced)
1 tablespoon lemon juice (fresh)
2 tablespoons fresh dill (chopped, or 1 tsp dried)
2 tablespoons fresh mint (optional, chopped)
1 tablespoon olive oil (optional for richness)
Salt and pepper to taste
½ cup water or vegetable broth (for thinning)
Optional toppings: extra dill, sliced cucumber, a dollop of yogurt, or croutons
Instructions
Prep the Cucumbers:
Peel and seed the cucumbers (removing seeds prevents bitterness). Roughly chop them.
Blend the Ingredients:
In a blender or food processor, combine cucumbers, Greek yogurt, garlic, lemon juice, dill, mint, olive oil, salt, and pepper.
Thin to Desired Consistency:
Add water or vegetable broth a little at a time while blending until the soup reaches your preferred consistency.
Chill (if serving cold):
Transfer the soup to a bowl or container and refrigerate for at least 1–2 hours.
Serve:
Pour into bowls and garnish with herbs, cucumber slices, or yogurt as desired.
Total Time
Prep Time: 10 minutes
Blend Time: 5 minutes
Chilling Time (optional): 1–2 hours
Total Active Time: 15 minutes
Nutritional Information (Per Serving, approx.)
Nutrient Amount
Calories 120 kcal
Protein 7 g
Carbohydrates 6 g
Sugars 4 g
Fat 8 g
Saturated Fat 2 g
Fiber 1 g
Sodium 160 mg
Vitamin C 15% DV
Calcium 10% DV
Note: Values may vary depending on yogurt type and optional ingredients.
Common Questions & Answers
Q: Can I use regular yogurt instead of Greek yogurt?
A: Yes, but the soup will be thinner. Reduce added liquid or strain regular yogurt for a thicker texture.
Q: Can I make this dairy-free?
A: Absolutely. Use a plant-based yogurt like coconut, soy, or almond yogurt. Make sure it’s plain and unsweetened.
Q: How long does it last in the fridge?
A: Up to 3 days in an airtight container.
Q: Can I freeze cucumber soup?
A: It’s not recommended, as the texture may separate when thawed due to the yogurt. Best served fresh or chilled from the fridge.
Q: Can I cook this soup?
A: While traditionally served cold, it can be gently warmed on low heat. Avoid boiling to prevent curdling.
Q: What can I serve with it?
A: Great with crusty bread, crackers, grilled vegetables, or as a starter for grilled fish or
chicken