Description
A cool and revitalizing chilled soup made primarily from cucumbers blended with herbs, garlic, yogurt or avocado, and a touch of acidity—perfect for hot summer days.
Ingredients
3–4 large cucumbers, peeled and roughly chopped
1 clove garlic, roughly chopped
2–3 tablespoons plain yogurt or coconut yogurt (or ½ avocado)
1 tablespoon white wine vinegar or lemon juice
2 tablespoons extra-virgin olive oil
A few fresh mint, parsley, or basil leaves (optional)
Salt and freshly ground black pepper, to taste
Cold water or ice cubes to thin, as needed
Optional: additional ½ ripe avocado, grapes or tomatoes, olive oil drizzle, toasted pine nuts, cucumber slices, edible flowers
Instructions
- Peel and roughly chop cucumbers. Remove seeds if overly watery.
- In a blender or food processor, combine cucumbers, garlic, yogurt or avocado, vinegar or lemon juice, olive oil, herbs, salt, and pepper.
- Blend until smooth. Add cold water or ice cubes to adjust consistency.
- Transfer to a container and refrigerate for at least 1–2 hours until well chilled.
- Stir before serving. Garnish with herbs, olive oil drizzle, cucumber slices, or other toppings as desired.
Notes
Use yogurt or avocado for creaminess; substitute with plant milk for a lighter or vegan version.
Peeling cucumbers helps reduce bitterness.
Garnish creatively with nuts, herbs, or chilled shrimp.
Chill thoroughly before serving for best flavor.
Use fresh herbs to brighten the soup’s flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blended
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg