Chilled Cucumber-Mint Soup with Greek Yogurt and Lemon
A refreshing cold soup blending crisp cucumber, cooling mint, and tangy Greek yogurt, perfect for hot days or light starters. This mediterranean-inspired soups (vegetarian) ready in about 10 minutes pairs medium, peeled and chopped 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 110 calories and feeds 3, 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, peeled and chopped cucumber
- 1 cup plain Greek yogurt
- 1/4 cup, packed fresh mint leaves
- 2 tbsp, fresh lemon juice
- 1 small, minced garlic clove
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup cold water
Instructions
- Step 1: Combine 2 peeled and chopped medium cucumbers, 1 cup plain Greek yogurt, 1/4 cup fresh mint leaves, 2 tbsp fresh lemon juice, 1 small minced garlic clove, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a blender.
- Step 2: Add 1/2 cup cold water and blend on high speed for 1-2 minutes until smooth and creamy.
- Step 3: Taste and adjust seasoning if needed. Chill the soup in the refrigerator for at least 1 hour to develop flavors.
- Step 4: Serve cold, garnished with a few mint leaves or a drizzle of olive oil for a cooling, light appetizer.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chilled Cucumber-Mint Soup with Greek Yogurt and Lemon take to make?
Total time is about 10 minutes (10 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 Chilled Cucumber-Mint Soup with Greek Yogurt and Lemon?
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 Chilled Cucumber-Mint Soup with Greek Yogurt and Lemon?
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 Chilled Cucumber-Mint Soup with Greek Yogurt and Lemon for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.
Is Chilled Cucumber-Mint Soup with Greek Yogurt and Lemon vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
