Chilled cucumber and yoghurt soup is a useful change from a bowl of hot soup when you want something cool, savoury and easy to prepare. Cucumber gives it a fresh, delicate flavour, while plain yoghurt adds body and a gentle tang. A little garlic, lemon and dill bring everything together without overpowering the vegetables. There is no hob to watch: you simply prepare, blend and chill.
This version is smooth enough to eat with a spoon, with a small handful of diced cucumber added at the end for crunch. The main trick is to hold back some of the water until you know how thick your yoghurt and cucumber mixture will be. That gives you control over the texture and keeps the finished soup pleasantly creamy.
What to expect from this recipe
The recipe makes four small starter portions or two generous lunch portions. Allow about 15 minutes for preparation, followed by at least one hour in the fridge. You will need a blender or a stick blender with a deep jug, a chopping board, a knife and a covered container for chilling.
Use plain, unsweetened Greek-style yoghurt for a thicker soup. Ordinary natural yoghurt also works, but you may need very little added water. Choose cucumber that feels firm, and taste a small piece before blending. If the skin tastes bitter or feels particularly tough, peel it away; otherwise, keeping some skin gives the soup a soft green colour.
Ingredients
- 2 large cucumbers, about 650–750 g in total
- 400 g plain, unsweetened Greek-style yoghurt
- 1 small garlic clove, peeled and finely grated
- 2 tablespoons chopped fresh dill, plus a little extra to serve
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice, plus extra to taste
- 50–150 ml cold water, as needed
- A small pinch of salt, to taste
- Freshly ground black pepper
For serving, have a little extra yoghurt or olive oil ready if you would like a finishing swirl. These are optional: the soup is complete without them. Bread, boiled eggs or a small dish of beans can turn it into a more substantial lunch.
How to make the soup
- Prepare the cucumbers. Wash and trim them. Peel fully, leave the skin on or remove alternate strips, depending on its texture and your preference. Cut each cucumber lengthways. If the centres contain large seeds in a very watery channel, scoop out that loose section with a teaspoon. Leave small, tender seeds in place.
- Keep some crunch. Finely dice enough cucumber to make about four tablespoons and put it in a covered container in the fridge. Roughly chop the rest into pieces that your blender can handle easily.
- Blend the base. Put the roughly chopped cucumber, yoghurt, garlic, dill, olive oil and lemon juice into the blender. Add a small pinch of salt, a little black pepper and 50 ml cold water. Blend until smooth, stopping to scrape down the sides if necessary. With a stick blender, use a deep jug to contain splashes.
- Adjust the consistency. Check how the soup falls from a spoon. It should pour easily but still have some body. If it resembles a thick dip, blend in more cold water a tablespoon at a time. You may not need the full amount, particularly if you used natural yoghurt.
- Chill thoroughly. Transfer the soup to a covered container and refrigerate for at least one hour. Keep the reserved diced cucumber separate so it stays crisp. Chilling gives the flavours time to mingle and makes the soup more refreshing to eat.
- Taste and serve. Stir the chilled soup well, then taste it again. Add a little more lemon juice, pepper or salt if needed. Divide between bowls and scatter over the diced cucumber and extra dill. Finish with an optional small spoonful of yoghurt or a few drops of olive oil.
Getting the flavour and texture right
Start gently with garlic
Raw garlic can become quite assertive as the soup stands. A small clove is enough for this quantity, especially when finely grated. If you are unsure, blend in half the clove first and taste before adding the rest. You can always add more, but it is difficult to soften an overpowering garlic flavour without increasing the other ingredients.
Add lemon gradually
Yoghurts vary in sharpness, so use the measured tablespoon of lemon juice as a starting point. Taste after chilling before adding more. If the soup seems too sharp, stir in another spoonful or two of yoghurt. If it tastes a little flat, a small squeeze of lemon and some fresh dill may be all it needs.
Keep the water under control
Cucumbers release plenty of liquid when blended. Adding all the water at once can leave you with a thin soup, particularly if you removed very little of the seed centre. For a thicker result, use strained yoghurt and minimal water. Avoid adding ice cubes directly to the serving bowls, as they will dilute the flavour while melting.
Ways to serve it
For a simple lunch, serve the soup with wholemeal bread and a boiled egg, or with white beans dressed with lemon and chopped parsley. The cool, smooth bowl works particularly well alongside something with a firmer texture. Keep the accompaniments straightforward so the cucumber and herbs remain noticeable.
For a starter, use smaller bowls and keep the topping light: the reserved cucumber and dill are enough. If serving several people, chill the bowls briefly beforehand and fill them just before bringing them to the table. Put any optional toppings in separate dishes so everyone can choose their own finish.
Simple variations
- Mint instead of dill: replace the dill with one tablespoon of finely chopped fresh mint, then add more after tasting if you wish.
- A chunkier bowl: reserve a larger portion of cucumber, finely dice it and stir it through after blending the base.
- A little warmth: add a small pinch of ground cumin before blending, keeping the lemon and herbs as written.
- A dairy-free version: use a thick, plain, unsweetened plant-based yoghurt that you enjoy eating on its own. Its flavour and thickness will affect the soup, so adjust the lemon and water gradually.
Storage and making ahead
Refrigerate the soup promptly in a clean, covered container and use within two days, or sooner if the yoghurt needs using earlier. Keep the cucumber garnish separate until serving. Some separation is normal as the soup stands; stir it thoroughly before deciding whether it needs any extra water.
For the best texture, make this soup fresh rather than freezing it. Thawed cucumber and yoghurt can become watery or grainy. If preparing it for the following day, hold back the final seasoning until serving, then taste the cold soup and make any small adjustments.
