Too hot to cook? Make this chilled Cucumber, Yogurt and Herb Soup! It’s extremely easy to whip up with just a few ingredients and a blender. It’s nothing fancy – just cucumbers, fresh herbs, garlic, Greek yogurt, olive oil, lemon juice and seasonings – but the result is a perfect antidote to the summer heat. I also like to add in a few tablespoons of tahini. Just a touch of tahini balances the herbs and adds a subtle nutty flavor and even more creaminess to this soup.
To start, roughly chop the fresh herbs, deseed and chop the cucumbers, and juice a lemon. Then, combine all the ingredients in your blender and blend until creamy and smooth. Chill the soup until ready to serve, at least 4 hours. Serve garnished with some diced cucumbers, fresh herbs, and a few sprinkles of flaky salt. Yummy!
To make the Cucumber, Yogurt and Herb Soup, you will need the following ingredients:
To a blender, add 2 tablespoons roughly chopped fresh dill, ¼ cup chopped spring onions or chives, 2 tablespoons fresh coarsely chopped parsley leaves, 2 deseeded and chopped English cucumbers, 2 tablespoons lemon juice, 1 garlic clove, 1 ¼ cups plain Greek yogurt, ¼ cup olive oil, 2 tablespoons tahini, ½ teaspoon kosher salt, and ¼ teaspoon ground white pepper.
Blend until creamy and smooth. Taste and adjust for seasonings if needed.
Cover and transfer to the refrigerator to chill for at least 4 hours and up to overnight.
Just before serving, stir in 1 tablespoon rice vinegar.
To serve, stir the chilled soup and divide it between the bowls. Scatter the reserved diced cucumbers and fresh chopped herbs over each bowl and add a sprinkle of flaky sea salt on top. Enjoy!
This wholesome, chilled Cucumber, Yogurt and Herb Soup offers an antidote to the summer heat. It is easy to make and even easier to enjoy, and sure to become my go-to for hot days. Give this recipe a try, and don’t forget to tag us @cookmerecipes on Instagram.
It's really too hot to cook! Thanks for this delicious no-cook recipe!
