Chilled Cucumber Soup

Name: Chilled Cucumber Soup
Prep time: 15 min
Total time: 75 min
Yield: 4 servings
Ingredients: 2 English cucumbers peeled, roughly chopped (about 4 cups); 1.5 cup plain Greek yogurt full-fat for best creaminess; 0.5 cup buttermilk cold; 2 cloves garlic roughly chopped; 3 tbsp fresh lemon juice from about 1 lemon; 0.25 cup fresh dill loosely packed, plus more for garnish; 3 tbsp fresh chives roughly chopped, plus more for garnish; 2 tbsp extra-virgin olive oil plus more for drizzling; 1 tsp kosher salt plus more; 0.25 tsp white pepper; 1 tsp white wine vinegar or more; 0.25 cup cucumber finely diced, for garnish; 2 tbsp plain Greek yogurt for dolloping; 1 tbsp extra-virgin olive oil for drizzling; 1 pinch flaky sea salt; 4 small fresh dill sprigs

Soup1h 15m4 servingsEasy

At a glance

Total time: 1h 15m
Prep: 15 min
Servings: 4
Difficulty: Easy

Ingredients (16)

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Main

2 English cucumbers peeled, roughly chopped · about 4 cups
1.5 cup plain Greek yogurt full-fat for best creaminess
0.5 cup buttermilk cold
2 cloves garlic roughly chopped
3 tbsp fresh lemon juice from about 1 lemon
0.25 cup fresh dill loosely packed, plus more for garnish
3 tbsp fresh chives roughly chopped, plus more for garnish
2 tbsp extra-virgin olive oil plus more for drizzling
1 tsp kosher salt plus more
0.25 tsp white pepper
1 tsp white wine vinegar or more

Garnish

0.25 cup cucumber finely diced, for garnish
2 tbsp plain Greek yogurt for dolloping
1 tbsp extra-virgin olive oil for drizzling
1 pinch flaky sea salt
4 small fresh dill sprigs

Equipment needed

Blender
Mixing Bowl
Wooden Spoon
Measuring Cups
Knife
Ladle
Measuring Spoons
Cutting Board
Peeler
Sieve

About this recipe

A silky, refreshing cold soup that's as elegant as it is effortless. Made with crisp English cucumbers, tangy Greek yogurt, fresh dill, and a hint of garlic, this no-cook soup comes together in minutes and gets better as it chills. Perfect for hot summer days, light lunches, or as a sophisticated starter for a dinner party.

Instructions

1
Peel the cucumbers and cut them in half lengthwise. Use a spoon to scoop out and discard the seeds (this prevents a watery soup). Roughly chop the cucumbers into 1-inch pieces.
2
Add the chopped cucumber, Greek yogurt, buttermilk, garlic, lemon juice, dill, chives, olive oil, kosher salt, white pepper, and white wine vinegar to a blender.
3
Blend on high speed for 60–90 seconds until completely smooth and creamy. If the soup seems too thick, add a splash of cold water or extra buttermilk, 1 tablespoon at a time, and blend again.
4
Taste and adjust seasoning — add more kosher salt, lemon juice, or white wine vinegar to brighten the flavor as needed. The soup should taste lively and well-seasoned; it will mellow slightly once chilled.
5
For an ultra-silky texture, pour the blended soup through a sieve into a mixing bowl, pressing gently with a spoon. This step is optional but recommended for a restaurant-quality result.
6
Cover the mixing bowl and refrigerate for at least 1 hour, or up to 24 hours. The soup thickens slightly as it chills and the flavors deepen considerably.
7
When ready to serve, stir the soup well and ladle it into chilled bowls. Top each bowl with a small dollop of Greek yogurt, a few pieces of diced cucumber, a drizzle of olive oil, a sprig of fresh dill, and a pinch of flaky sea salt. Serve immediately.