Chilled Cucumber-Mint Soup with Greek Yogurt and Lemon

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A refreshing cold soup blending crisp cucumber, cooling mint, and tangy Greek yogurt, perfect for hot days or light starters. This Mediterranean-inspired soup recipe (vegetarian), ready in about 10 minutes, pairs cucumber, 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 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

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Instructions

1. 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.
2. Step 2: Add 1/2 cup cold water and blend on high speed for 1-2 minutes until smooth and creamy.
3. Step 3: Taste and adjust seasoning if needed. Chill the soup in the refrigerator for at least 1 hour to develop flavors.
4. Step 4: Serve cold, garnished with a few mint leaves or a drizzle of olive oil for a cooling, light appetizer.