Hey there, I am Lilly Mathuse, a mum who juggles a toddler, a dog, and dinner plans that often devolve into improvisation. This is a cold soup recipe that fits into my chaotic life. It is simple, cooling, and somehow both soothing and bright.
Why do I keep making this? Because it turns a couple of English cucumbers and some plain yogurt into something that feels a bit special without fuss. It is creamy but not heavy. Perfect straight from the fridge on sticky days when the idea of turning on the oven feels like a sport I did not sign up for.
Fresh dill and parsley add the lift, spring onions give a gentle bite, and tahini brings a nutty, binding creaminess that makes the texture satisfyingly smooth. I made it the first time during a Bristol heatwave and, surprise, Ellie asked for seconds. Wins like that make the chaos worth it.
Actually, scratch that last bit. It is not just for summer. I have served it on cooler days and it still works, chilled or slightly less cold. It is easy, forgiving, and kind to picky eaters. Give it a go.
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!
Grab a blender. Mine is old and reliable, nothing super fancy, but it gets the job done. If your blender is on the weak side, chop things smaller first to avoid surprises.
You will also need a decent knife and a cutting board. A garlic press is handy if you have one, and a citrus juicer helps get every drop of lemon without seeds. For chilling use a covered bowl or container, glass is handy so you can peek at that green colour. For serving, bowls or mugs both work fine.
Pick English cucumbers when you can. Their skins are thin so you can skip peeling, and they hold less water, which helps keep the soup thick rather than watery. Scoop the seeds out so the mix does not get diluted. Trust me on this one.
Drop everything in the blender and blitz until smooth. A high speed helps the tahini marry into the yogurt so nothing separates later. Taste as you go and tweak salt or lemon. Cucumbers vary, so that little adjustment makes a big difference.
Chill it for at least four hours. Overnight is even better. The flavours settle, the garlic calms down, and the texture firms up. Stir in the rice vinegar right before serving so the yogurt does not change texture, and to give a bright last minute lift.
I use white pepper because it keeps the colour clean. Get smooth runny tahini if you can. If it is thicker, warm it briefly in the jar and stir to loosen it up.
Save a few diced cucumber pieces and some chopped herbs for garnish. The small crunch against the creaminess is lovely.
A Spicy Kick with Jalapeno Zest
Add a seeded jalapeno to the blender for heat that builds and sits nicely against the cool cucumber. The cucumbers balance the spice well, so it stays family friendly if you start small. It makes a healthy summer soup that has a bit of a kick and wakes up a picnic spread.
Herb Swap with Basil and Mint
Swap dill and parsley for basil and mint for a different fresh note. Add a touch more lemon and the result tilts toward a greek yogurt soup vibe, fragrant and bright. I do this when my herb patch runs wild.
A Nut Free Twist with Sunflower Seed Butter
If someone at the table cannot have sesame, switch the tahini for sunflower seed butter. It keeps the creaminess and gives a gentle toasty note without stealing the show.
Ladle into chilled bowls and top with the reserved diced cucumber, chopped herbs, and a drizzle of olive oil. A pinch of flaky sea salt makes everything pop.
Serve with crusty bread or pita chips for dipping, or alongside grilled chicken skewers for a light meal. For a vegetarian plate try quinoa salad dressed with lemon vinaigrette. If you are wondering what to do with english cucumbers beyond this, this soup is a stellar answer and leftovers also make good dressings or smoothies.
For parties pour into shot glasses for cute starters. For picnics pack in a thermos. The soup keeps its cool and is easy to transport.
No blender? Grate the cucumbers finely, mince the herbs and garlic very small, and whisk everything into the yogurt with tahini and oil. It will be chunkier but still tasty. Grating releases juices and helps the flavours mingle. I sometimes prefer this rustic version.
Yes. It works well when tomatoes are out of season. It is less tomato forward and more creamy, a nice switch if you want something smooth but still cool. It is a rustic gazpacho alternative that feels familiar but different.
Absolutely. This is a no cook soup so everything is raw, mixed, and chilled. Prep it the night before and breakfast or lunch is sorted. I do this all the time when mornings are crazy.
Yes. Cucumbers hydrate, greek yogurt gives protein, and tahini adds healthy fats. It fills you up without weighing you down, which is exactly what I need on busy summer days.
If an English cucumber is a bit soft, use it here. Blending hides slight mushiness and you turn potential waste into something fresh and tasty. Dice firmer bits to use as garnish for texture.
This recipe is forgiving. It is quick. It is one of those meals that feels like a little win on hectic days. Feed kids, feed adults, feed yourself when you need a moment of cool calm.
Enjoy it cold, a bit chilled, or however your family likes it. Seriously. No shame.
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!
