Cold Cucumber Mint Soup

5 from 1 vote

A chilled, refreshing cucumber mint soup that’s perfect for hot summer days, easy to blend, delightfully herby, and low in calories. Creamy without the cream!

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Prep Time 10

Resting Time 20

Total Time 30

Servings: 4

Course: Healthy Soup

Cuisine: Fusion, Mediterranean

Calories: 120

Ingredients Equipment Method Notes

Ingredients

2 cups plain Greek yogurt
3 large cucumbers peeled and chopped
1 clove garlic minced
1 tbsp lemon juice
¼ cup fresh mint leaves
2 tbsp extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
½ cup cold water optional, for thinning
Crushed ice or ice cubes for serving, optional

Equipment

1 Blender or immersion blender
1 Fine mesh strainer (optional for smooth texture)
1 Mixing bowl
1 Chopping board and knife

Method

Prep the Cucumbers: Peel and roughly chop the cucumbers. Remove seeds if you want an ultra-smooth texture.
Blend the Base: In a blender, combine cucumber, Greek yogurt, mint, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy.
Adjust Consistency: If it's too thick, add a splash of cold water to loosen it up to your liking.
Chill Out: Transfer the soup to a bowl, cover, and refrigerate for at least 20 minutes to let flavors mingle.
Serve Cold: Pour into bowls or cups, top with ice cubes (optional), and garnish with extra mint or a swirl of olive oil.
Bonus Tip: Strain through a fine mesh sieve if you want an elegant, smooth finish.

Notes

Nutrition (per serving):
Calories: ~120 kcal
Protein: 6g
Fat: 7g
Carbs: 8g
Fiber: 1g

Recipe Notes:

Add a pinch of cayenne if you like a bit of heat.
Can be stored in an airtight container for up to 2 days in the fridge.
Try topping with toasted seeds or a spoonful of Cookies and Cream Ice Cream for a bold contrast (kidding… unless? 😏)