Chilled Cucumber-Mint Soup with Greek Yogurt

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A refreshing cold cucumber soup blended with fresh mint and creamy Greek yogurt, perfect for a light and elegant Mother’s Day starter. This Mediterranean-inspired Mother’s Day recipe (vegetarian, gluten free), ready in about 10 minutes, pairs large cucumbers, peeled and chopped, plain Greek yogurt, fresh mint leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 3 cups large cucumbers, peeled and chopped
• 1 cup plain Greek yogurt
• 1/4 cup fresh mint leaves
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 2 tbsp extra virgin olive oil
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup cold water

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Instructions

1. Step 1: In a blender, combine 3 cups peeled and chopped cucumbers, 1 cup plain Greek yogurt, 1/4 cup fresh mint leaves, 2 tbsp lemon juice, and 1 minced garlic clove. Blend on high until smooth.
2. Step 2: With the blender running, slowly add 2 tbsp extra virgin olive oil and 1/2 cup cold water to thin the mixture to a smooth, creamy consistency.
3. Step 3: Season with 3/4 tsp salt and 1/4 tsp black pepper, then blend briefly to incorporate.
4. Step 4: Pour the soup into a bowl or pitcher, cover, and chill in the refrigerator for at least 2 hours until cold and flavors meld.
5. Step 5: Serve the soup garnished with a few mint leaves and an extra drizzle of olive oil if desired.