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Cold Cucumber Soup

A refreshing chilled soup made with cucumbers, Greek yogurt, and fresh herbs, perfect for warm days and meal prep.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Healthy, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Soup
  • 6 whole Persian cucumbers, thinly sliced Reserve a few slices for garnish.
  • 1.5 cups plain whole milk Greek yogurt Can substitute with low-fat Greek yogurt for a lighter version.
  • 0.75 cup fresh basil leaves
  • 0.25 cup extra-virgin olive oil Plus more for drizzling.
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons fresh dill Plus more for garnish.
  • 1 clove garlic
  • 0.75 teaspoon sea salt
  • 0.5 teaspoon honey
  • freshly ground black pepper To taste.
  • fresh mint or chives For garnish.

Method
 

Preparation
  1. In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and several grinds of pepper. Blend until smooth.
  2. Chill the mixture for at least 4 hours to allow the flavors to merge beautifully.
Serving
  1. Ladle the chilled soup into bowls and drizzle with a bit of olive oil.
  2. Garnish with the reserved cucumber slices, freshly ground black pepper, and any additional fresh dill, mint, or chives you like.
  3. Serve cold for a refreshing treat.

Notes

This soup is great for meal prep. Store in an airtight container in the refrigerator for up to 4 days. Do not freeze, as cucumbers may become watery.