This recipe focuses on a classic, creamy, and herbaceous version that is easy to make and incredibly satisfying.
Classic Cold Cucumber and Yogurt Soup
This soup is all about using fresh, high-quality ingredients. The key steps are properly preparing the cucumber to avoid a watery soup and letting it chill long enough for the flavors to meld beautifully.
Yields: 4-6 servings
Prep time: 15 minutes
Chill time: At least 2 hours
Ingredients
- 1 large English cucumber (or 2 Persian cucumbers), about 12-14 inches long
- 1 tsp kosher salt, plus more to taste
- 2 cups plain full-fat Greek yogurt (5% fat or higher is best for creaminess)
- 2 cloves garlic, minced or grated on a microplane
- 1 tbsp fresh lemon juice or white wine vinegar
- 2 tbsp fresh dill, finely chopped (plus more for garnish)
- 1 tbsp fresh mint, finely chopped (optional, but recommended)
- ½ to 1 cup cold water or ice-cold buttermilk, to thin
- Freshly ground black pepper, to taste
- Extra virgin olive oil, for drizzling
- Garnish options: a sprinkle of paprika or sumac, a few small cucumber dice, toasted walnuts.
Instructions
Prepare the Cucumber: Wash the cucumber. There's no need to peel an English cucumber as the skin is thin and adds color. Grate the cucumber on the large holes of a box grater into a colander set over a bowl.
Remove Excess Water: Sprinkle the grated cucumber with 1 teaspoon of salt and toss to combine. Let it sit for 15-20 minutes. The salt will draw out a surprising amount of water. Now, gather the cucumber in your hands (or in a clean cheesecloth or nut milk bag) and squeeze firmly over the sink until you've removed as much liquid as possible. This is the most important step for a creamy, not watery, soup.
Combine the Base: In a large bowl, whisk together the Greek yogurt, minced garlic, lemon juice (or vinegar), chopped dill, and chopped mint (if using) until smooth and well combined.
Add the Cucumber: Stir the squeezed, grated cucumber into the yogurt mixture.
Thin the Soup: Gradually whisk in the cold water (or buttermilk), starting with ½ cup, until the soup reaches your desired consistency. It should be pourable, like a thin pancake batter. Add more liquid if needed.
Chill Thoroughly: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight. This step is crucial. It allows the flavors of the garlic and herbs to mellow and infuse the yogurt.
Final Seasoning and Serve: Once fully chilled, give the soup a good stir. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon juice if needed. The flavors will be more muted when cold, so don't be shy.
Garnish and Enjoy: Ladle the cold soup into bowls. Drizzle each serving with a good swirl of extra virgin olive oil and a sprinkle of fresh dill. Add a pinch of paprika or sumac for a touch of color and warmth, if you like.
Tips for Success
Use Full-Fat Yogurt: Low-fat or non-fat yogurt can result in a thin, sour-tasting soup. Full-fat Greek yogurt provides the best creamy texture and rich flavor.
Don't Skip Squeezing: Reiterating this because it's key! Squeezing the water out of the cucumber prevents your soup from becoming diluted and bland.
Grate the Garlic: Using a microplane to grate the garlic creates a smooth paste that incorporates seamlessly into the soup, avoiding any harsh, raw bites.
Make-Ahead: This soup is a fantastic make-ahead dish. It actually tastes better the next day. Just keep it refrigerated and give it a good stir before serving.
Variations to Try
Spicy: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the yogurt base.
More Herbs: Feel free to add other soft herbs like fresh parsley, chives, or even a little cilantro.
Add a Savory Note: A pinch of ground cumin or a very finely minced shallot can add a lovely depth of flavor.
For a Little Crunch: Top with toasted, chopped walnuts, pistachios, or even sunflower seeds for a contrasting texture.
Use Buttermilk: Substituting all or part of the water with cold buttermilk will give the soup an even more pronounced tangy flavor.
Enjoy this delicious and cooling taste of summer
