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, and fresh mint leaves for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

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.