I’d never tried cucumber soup before this summer but I had so many cucumbers (the volume off just 4 plants was ridiculous) that I was inspired to try it and it quickly became one of my favorite summer meals! I made it several times and tried several different recipes, eventually taking the best of each and coming up with this version as my favorite. It’s really the easiest soup recipe EVER — just throw the ingredients in a blender, blend, and serve.
Chilled Cucumber Soup with Dill and Mint
A fresh, filling chilled soup perfect for making use of summer cucumbers, mint, and dill from the garden or Farmer's Market.
- 4-6 medium cucumbers, peeled
- 1 tbsp fresh dill, finely chopped (dried works too)
- 1 tbsp fresh mint, finely chopped, plus a few sprigs for garnish
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 24 ounces (3 cups) plain yogurt (full fat is best)
- 1/4 cup water (optional)
- 1 pinch salt & pepper (season to taste)
Chop the cucumbers and throw them into a blender or food processor, reserving a few slices for garnish.
Add remaining ingredients and blend well. The longer/faster you blend, the smoother the soup will be.
Season to taste with salt and pepper.
Refrigerate for at least 4 hours (preferably overnight) before serving.
Garnish with a sprig of mint and a floating cucumber slice.