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Cold Yogurt Cucumber Soup The Refreshing No-Cook Recipe You Need This Summer

A creamy, tangy, herb-packed chilled soup that comes together in minutes no cooking required. Perfect for hot summer days.
Prep Time10 minutes
Total Time10 minutes
Course: Soup
Servings: 4

Ingredients

  • 32 ounces European-style plain yogurt full-fat
  • 1 cups cold water
  • 1 English cucumber long seedless, finely chopped
  • 2 garlic cloves crushed
  • 1.5 teaspoons salt
  • 1 tablespoons olive oil
  • 1 tablespoons fresh dill chopped
  • 1 tablespoons fresh flat-leaf parsley chopped
  • 2 tablespoons chopped walnuts optional garnish
  • 1 tablespoons olive oil for drizzling (garnish)
  • 1 tablespoons extra fresh dill and parsley garnish

Instructions

  • Chop the produce: Wash the 1 English cucumber (long seedless), finely chopped thoroughly. Finely chop the cucumber (no need to peel — the skin is tender). Chop 1 tablespoons fresh dill, chopped and 1 tablespoons fresh flat-leaf parsley, chopped finely and set aside.
  • Mix the soup: Pour 32 ounces European-style plain yogurt (full-fat) into a large bowl. Add the chopped cucumber, 1 tablespoons fresh dill, chopped, 1 tablespoons fresh flat-leaf parsley, chopped, 2 garlic cloves, crushed, 1 tablespoons olive oil, and 1.5 teaspoons salt. Pour in 1 cups cold water and stir everything together until fully combined and smooth.
  • Taste and adjust: Taste the soup and adjust salt as needed. If you prefer a thinner consistency, add a splash more cold water and stir.
  • Serve and garnish: Pour into a serving bowl. Top with a drizzle of 1 tablespoons olive oil, for drizzling (garnish), a scatter of 1 tablespoons extra fresh dill and parsley (garnish), and a handful of 2 tablespoons chopped walnuts (optional garnish). Serve immediately and enjoy!