Equipment
Ingredients
Soup Base
- 2 english cucumber, washed and unpeeled
- 400 g whole-milk greek yogurt, chilled
- 150 ml cold water, chilled
- 45 ml extra virgin olive oil, liquid
- 30 ml lemon juice, freshly squeezed
- 15 g fresh dill, tender leaves and sprigs, washed
- 10 g fresh mint, leaves only, stems removed
- 1 garlic, peeled and grated
- 6 g fine sea salt
- 1 g ground black pepper, freshly ground
Garnish
- 15 ml extra virgin olive oil
- 5 g fresh dill, small tender sprigs
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 249 kcal
- Protein
- 10 g
- Carbohydrates
- 11 g
- Fat
- 19 g
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Zinc
- 0.9 mg
- Vitamin A
- 34 mcg
- Vitamin C
- 12 mg
- Water
- 276 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Trim the dry ends from the English cucumbers, dice 30 g finely with a chef's knife on a cutting board to set aside for garnish, and cut the remaining cucumbers into 2 cm chunks.
Place the chopped cucumber chunks, chilled whole-milk Greek yogurt, cold water, extra virgin olive oil, freshly squeezed lemon juice, fresh dill sprigs, fresh mint leaves, grated garlic, fine sea salt, and black pepper into the pitcher of a high-speed blender.
Blend the mixture on low speed for 15 seconds to break down large solids, then increase to high speed and blend for 60 to 75 seconds until velvety smooth and pale jade in color.
Pour the blended soup into an airtight container, seal tightly, and transfer to the refrigerator set at 3°C (38°F) for at least 60 minutes to develop flavors and chill thoroughly.
Stir the chilled soup gently, pour 275 ml into each of four chilled soup bowls, and top with the reserved diced cucumber, a light drizzle of extra virgin olive oil, and small sprigs of fresh dill.
Chef's Notes
- Opt for thin-skinned English or Persian cucumbers so you retain the vibrant green exterior peel without introducing woody bitterness.
- Full-fat Greek yogurt provides crucial lipid structure that emulsifies the high water content of cucumbers and creates a velvety mouthfeel.
- Cold temperatures suppress flavor perception on the tongue; always perform your final seasoning adjustment after the soup is thoroughly chilled.
- For an ultra-luxurious restaurant-style texture, pass the blended soup through a fine chinois before chilling to remove any remaining cellular fiber.
Storage
Refrigerator: 3 days — Store in an airtight container at 4°C (40°F) or colder. Stir gently before serving, as natural liquid separation may occur over time.
Reheating: Serve cold only; do not heat.
Troubleshooting
Soup separates into a watery bottom layer and a foamy top layer after standing
Cause: Natural syneresis from cucumber water release combined with excessive air introduced during high-speed blending
Fix: Whisk briskly by hand for 20 seconds right before serving to restore a uniform emulsion
Prevention: Use dense full-fat Greek yogurt and blend only until smooth rather than aerating extensively
Garlic flavor is unpleasantly harsh and overpowers the delicate cucumber
Cause: Garlic was chopped into large irregular bits or an oversized clove was incorporated raw
Fix: Whisk in 50 g of additional Greek yogurt and a squeeze of fresh lemon juice to temper the pungency
Prevention: Microplane or finely paste a single small clove (maximum 4 grams) so it disperses evenly without biting bursts
Soup tastes flat, dull, or lacking vibrancy
Cause: Cold temperatures numb taste buds, requiring slightly higher acidity and salinity than warm soups
Fix: Stir in an extra 1 to 2 grams of fine sea salt and 5 ml of lemon juice
Prevention: Season properly and taste only after the soup has reached its final chilled temperature
Cultural Context
Chilled cucumber and yogurt dishes have flourished for centuries across Southeast Europe and the Eastern Mediterranean, with iconic variations including Bulgarian tarator, Greek tzatziki-style cold soups, and Turkish cacık. Originally developed as cooling, restorative nourishment during hot summer harvests, these preparations emphasize local dairy culture, seasonal garden herbs, and the hydrating properties of fresh cucumbers.
