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Cucumber Soup

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Cucumber Soup is a light, hydrating, and refreshing dish made with fresh cucumbers and herbs. Perfect for warm weather, it can be served chilled or warm and customized with yogurt or kept dairy-free. A quick, healthy appetizer or light lunch option.

Ingredients

  • 4 cups chopped cucumbers (English or Persian preferred, peeled)
  • 1 cup plain Greek yogurt or dairy-free yogurt (optional for creaminess)
  • 1 garlic clove, minced
  • 2 tablespoons fresh dill or mint, chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper
  • ¼–½ cup cold water or vegetable broth (to thin, as needed)

Instructions

  1. Peel and chop the cucumbers. Remove seeds if desired for smoother texture.
  2. In a blender or food processor, add cucumbers, yogurt (if using), garlic, lemon juice, herbs, olive oil, salt, and pepper.
  3. Blend until smooth. Add cold water or vegetable broth 1 tablespoon at a time until desired consistency is reached.
  4. Taste and adjust seasoning as needed.
  5. For chilled soup: refrigerate for at least 1 hour before serving.
  6. For warm soup: gently heat in a saucepan over low heat without boiling.
  7. Serve garnished with extra herbs, a drizzle of olive oil, or a spoonful of yogurt.

Notes

Use English or Persian cucumbers for a smoother, less watery result.For a vegan version, use dairy-free yogurt or substitute with avocado for creaminess.Add jalapeño or cayenne for a spicy kick.Swap dill or mint with basil, chives, or cilantro for different herbal notes.Chill well before serving cold to allow flavors to meld.

Nutrition

Find it online: https://cookibly.com/cucumber-soup/