Arendelle-Inspired Iced Mint and Cucumber Soup
A refreshing cold soup blending cool cucumber and mint with a hint of yogurt, perfect as a light starter reminiscent of Elsa’s icy realm. This mediterranean-inspired soups ready in about 15 minutes pairs medium (about 14 oz) English cucumber, plain Greek yogurt, packed fresh mint leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (about 14 oz) English cucumber
- 1 cup plain Greek yogurt
- 1/4 cup packed fresh mint leaves
- 2 tbsp lemon juice
- 1 small, minced garlic clove
- 2 tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup cold water
- 1 tbsp chopped fresh dill (optional)
Instructions
- Step 1: Peel 2 medium English cucumbers and cut into 1-inch chunks. Place them into a blender along with 1 cup plain Greek yogurt, 1/4 cup fresh mint leaves, 2 tbsp lemon juice, 1 small minced garlic clove, 2 tbsp olive oil, 1 tsp salt, and 1/4 tsp black pepper.
- Step 2: Blend on high until smooth, adding 1/2 cup cold water gradually to reach a creamy but pourable consistency.
- Step 3: Taste and adjust seasoning with additional salt or lemon juice if desired.
- Step 4: Chill the soup in the refrigerator for at least 1 hour until very cold.
- Step 5: Before serving, stir well and garnish with 1 tbsp chopped fresh dill if using, and a small mint sprig for a fresh aroma.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Arendelle-Inspired Iced Mint and Cucumber Soup take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Arendelle-Inspired Iced Mint and Cucumber Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep plain greek yogurt from drying out.
Can I substitute ingredients in Arendelle-Inspired Iced Mint and Cucumber Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Arendelle-Inspired Iced Mint and Cucumber Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Arendelle-Inspired Iced Mint and Cucumber Soup?
Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
