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–+ servings
Dill and Mint Cucumber Soup
Jon Simon

Dill and Mint Cucumber Soup

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A bright, herbaceous chilled cucumber soup layered with fresh dill and mint over a Greek yogurt base. Light, cooling, and elegant enough for a starter.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes

Ingredients
 
 

  • 2 English cucumbers large, peeled and chopped
  • 1 cup plain Greek yogurt
  • ¼ cup fresh dill chopped, plus more for garnish
  • ¼ cup fresh mint leaves chopped
  • 2 tablespoons fresh lemon juice
  • 2 scallions chopped
  • 1 clove garlic small
  • ¼ cup cold water more as needed for desired consistency
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • olive oil for drizzling

Equipment

Method
 

  1. In a blender, combine the cucumbers, Greek yogurt, dill, mint, lemon juice, scallions, garlic, water, salt, and pepper.
  2. Blend until smooth and creamy, adjusting the water for your preferred consistency.
  3. Taste and adjust the seasoning as needed.
  4. Chill in the refrigerator for at least 1 hour before serving.
  5. Serve cold, garnished with a drizzle of olive oil and extra dill.

Nutrition

Serving: 1servingCalories: 90kcalCarbohydrates: 8gProtein: 7gFat: 3gSaturated Fat: 1.5gCholesterol: 5mgSodium: 320mgFiber: 1gSugar: 5g

Notes

Net carbs: 7g per serving (8g total carbs minus 1g fiber).
Substitutions: Use a dairy-free yogurt to make it vegan. Add a few watercress or arugula leaves for a peppery edge.
Storage: Keep in an airtight container in the refrigerator for 3 to 4 days. Add fresh herbs just before serving for the brightest aroma.
Reheating: Serve chilled. If warming, heat gently over low without boiling to protect the yogurt.

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