A refreshing, creamy soup that’s perfect for hot summer days. This no-cook recipe comes together in just 10 minutes and is a wonderful way to use fresh garden cucumbers.
Ingredients
- 3 medium pickling cucumbers (or 2 large slicing cucumbers), peeled if desired and roughly chopped
- 1½ cups plain Greek yogurt
- ½ cup sour cream
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon sea salt, plus more to taste
- ¼ teaspoon black pepper
- ¼ cup cold water (or more, if needed)
Optional Garnishes
- Thinly sliced cucumber
- Fresh dill
- Chopped chives
- Cracked black pepper
- Drizzle of olive oil
- Crumbled feta cheese
- Homemade croutons
Directions
- Add the cucumbers, Greek yogurt, sour cream, lemon juice, garlic, dill, chives, parsley, olive oil, salt, pepper, and cold water to a blender.
- Blend until completely smooth and creamy. If the soup is thicker than you’d like, add a little more cold water until it reaches your preferred consistency.
- Taste and adjust the seasoning with additional salt, pepper, or lemon juice.
- Transfer the soup to a covered container and refrigerate for at least 2 hours to allow the flavors to develop.
- Serve chilled, garnished with fresh cucumber slices, herbs, a drizzle of olive oil, and crumbled feta if desired.
Serving Suggestions
Serve alongside grilled chicken, fish, or crusty bread for a light summer meal. It also makes a refreshing starter for cookouts, picnics, or dinner parties.
Yield: 4 servings
Prep Time: 10 minutes
Chill Time: 2 hours