Northern Wind Chilled Cucumber and Mint Soup

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A refreshing cold cucumber soup with mint and Greek yogurt, perfect for a crisp breeze or light starter inspired by northern freshness. This Mediterranean-inspired soup recipe, ready in about 10 minutes, pairs English cucumber, Greek yogurt, fresh mint leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 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 "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 large, peeled and chopped English cucumber
• 1 1/2 cups, plain Greek yogurt
• 1/4 cup, packed fresh mint leaves
• 2 tbsp, freshly squeezed lemon juice
• 1 small, minced garlic clove
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup cold water

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Instructions

1. Step 1: Place 2 large peeled and chopped English cucumbers, 1 1/2 cups plain Greek yogurt, 1/4 cup fresh mint leaves, 2 tbsp freshly squeezed lemon juice, 1 small minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper in a blender.
2. Step 2: Add 1/2 cup cold water and 1 tbsp olive oil to the blender.
3. Step 3: Blend on high speed for 1-2 minutes until the soup is smooth and creamy.
4. Step 4: Taste and adjust seasoning if necessary.
5. Step 5: Chill the soup in the refrigerator for at least 1 hour before serving to enhance flavors and provide a refreshing cold temperature.
6. Step 6: Serve garnished with additional mint leaves or a drizzle of olive oil if desired.