Chilled Mint Cucumber Soup with Greek Yogurt

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A refreshing cold soup blending crisp cucumbers, cool mint, and creamy Greek yogurt, perfect for warm days or as a light appetizer. This Mediterranean-inspired soup recipe (vegetarian), ready in about 10 minutes, pairs English cucumbers, plain Greek yogurt, and fresh mint leaves for a weeknight-friendly dinner. Each serving lands at about 100 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 "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

• 2 large (about 1 lb) English cucumbers
• 1 1/2 cups plain Greek yogurt
• 1/4 cup fresh mint leaves, packed
• 2 tbsp lemon juice
• 1 small garlic clove, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 cup cold water

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Instructions

1. Step 1: Peel 2 large English cucumbers, then chop into chunks and place in a blender.
2. Step 2: Add 1 1/2 cups 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, and 1/4 tsp black pepper to the blender.
3. Step 3: Pour in 1/2 cup cold water to loosen the mixture and blend on high speed until completely smooth and creamy.
4. Step 4: Taste and adjust seasoning with additional salt or lemon juice if desired.
5. Step 5: Chill the soup in the refrigerator for at least 1 hour before serving to allow flavors to meld and the soup to become refreshingly cool.