Go Back

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.

Course Appetizer
Keyword Chilled soup, Cucumber, Soup
Prep Time 10 minutes
Chilling 4 hours
Servings 6


  • 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)


  1. Chop the cucumbers and throw them into a blender or food processor, reserving a few slices for garnish.

  2. Add remaining ingredients and blend well. The longer/faster you blend, the smoother the soup will be.

  3. Season to taste with salt and pepper.
  4. Refrigerate for at least 4 hours (preferably overnight) before serving.

  5. Garnish with a sprig of mint and a floating cucumber slice.

Recipe Notes