Northern Wind Chilled Cucumber and Mint Soup
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 soups ready in about 10 minutes pairs plain Greek yogurt, packed fresh mint leaves, freshly squeezed lemon juice 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
Instructions
- 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.
- Step 2: Add 1/2 cup cold water and 1 tbsp olive oil to the blender.
- Step 3: Blend on high speed for 1-2 minutes until the soup is smooth and creamy.
- Step 4: Taste and adjust seasoning if necessary.
- Step 5: Chill the soup in the refrigerator for at least 1 hour before serving to enhance flavors and provide a refreshing cold temperature.
- Step 6: Serve garnished with additional mint leaves or a drizzle of olive oil if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Northern Wind Chilled Cucumber and Mint Soup 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 Northern Wind Chilled Cucumber and Mint Soup?
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 Northern Wind Chilled Cucumber and Mint Soup?
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 Northern Wind Chilled Cucumber and Mint Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Northern Wind Chilled Cucumber and Mint Soup?
Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
