Chilled Cucumber & Yogurt Soup
Cool, creamy, and garden-fresh—ready in minutes, no stove required.
This no-cook soup is a lifesaver on hot summer days. It’s creamy from the yogurt, crisp from the cucumber, and loaded with fresh herbs. Think of it as a savory smoothie for lunch—or a refreshing starter for your next outdoor dinner. It comes together fast, uses simple ingredients, and feels like something you’d be served at a fancy café.
🥒 Ingredients:
- 2 medium cucumbers, peeled and chopped
- 1 cup plain yogurt (Greek or regular)
- 1 small garlic clove
- 1 tablespoon olive oil
- Juice of 1/2 lemon
- Handful of fresh herbs (dill, mint, or parsley)
- Salt and pepper, to taste
- Optional: diced radish or tomato for garnish
👩🍳 Instructions:
- Blend the base
In a blender or food processor, combine cucumbers, yogurt, garlic, olive oil, lemon juice, and herbs. Blend until smooth. - Season
Taste and add salt and pepper to your liking. Chill for at least 15–20 minutes. - Serve cold
Pour into bowls and top with a drizzle of olive oil, a sprinkle of chopped herbs, or a few diced radishes or tomatoes if you like a little crunch.
🌿 Farm Stand Tip:
If you have overripe cucumbers or leftover yogurt, this is a great way to use them up. You can also add a handful of baby spinach or cooked lentils for extra nutrients.
