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This bright and leaf-fresh cucumber mint soup is the cool-down hero I lean on in sticky summer heat. Smooth Greek yogurt adds creaminess without heaviness while briny feta and mint keep each spoonful lively and crisp.
I whipped this up on a particularly hot afternoon when I just could not face a stove. The first chilled bowl was such a relief I have made it nonstop for garden lunches and picnics ever since.
Ingredients
- Cucumbers: Look for medium dark green cucumbers that feel heavy for their size. They bring backbone and refreshing crunch
- Greek yogurt: Plain full-fat or low-fat Greek yogurt gives richness and a creamy finish
- Vegetable broth: Use a good quality broth with a clean subtle flavor for best results
- Fresh mint leaves: Fragrant mint lifts the whole soup. Choose perky bright leaves
- Garlic: A small clove is plenty for just the right aroma
- Salt and pepper: Taste as you go to balance the soup exactly to your liking
- Crumbled feta cheese: Choose creamy rather than dry feta for best texture. The saltiness is a beautiful contrast to the delicate soup
- Extra mint leaves: A few extra for garnish makes everything look garden-fresh
Step-by-Step Instructions
- Blend the Base:
- Combine peeled and chopped cucumbers Greek yogurt vegetable broth packed mint minced garlic salt and black pepper in a blender. Run the blender on high until the mixture is completely smooth with no vegetable bits remaining. Scrape down the sides as needed to ensure all ingredients are blended evenly
- Adjust Seasoning and Chill:
- Taste the soup and if needed add extra salt or pepper. Pour into a large pitcher or bowl and cover. Refrigerate for at least thirty minutes to let the flavors meld and the soup become fully chilled
- Serve and Top:
- Ladle the soup into individual serving bowls. Sprinkle crumbled feta generously over each serving. Finish with a few fresh mint leaves pressed gently over the top for an inviting color and aroma
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Feta has always been my favorite part thanks to its creamy and salty punch. Whenever my sister and I made this together she would sneak extra feta on her bowl before anyone noticed.
Storage tips
This soup keeps well in the fridge for up to thirty six hours. Store it in a covered container and stir again before serving. If you plan to keep leftovers skip adding feta until you are ready to eat so the cheese stays crumbly.
Ingredient substitutions
If you are out of Greek yogurt try plain regular yogurt or even kefir for a tangier soup. For a dairy-free version substitute unsweetened plain coconut yogurt and swap out the feta for your favorite plant-based cheese.
Serving suggestions
Serve this chilled cucumber mint soup as an appetizer for summer dinner parties or pack it into jars with lids for easy picnic food. Add a platter of pita chips or a simple tomato salad alongside for a complete meal.
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A Mediterranean classic
Cucumber soups like this one are popular throughout the Mediterranean for their cooling nature. Mint and yogurt bring Turkish and Greek traditions together making this a truly cross-cultural refresher.
Recipe FAQs
- → Can this soup be prepared in advance?
Yes, making it a day ahead enhances the flavors and keeps it ready for quick serving.
- → What can I use instead of Greek yogurt?
Try plain regular yogurt, kefir, or a dairy-free alternative to suit your preference or dietary needs.
- → How should the soup be served?
Serve very well chilled, topped with crumbled feta and fresh mint for garnish. A drizzle of olive oil adds richness.
- → Is the soup suitable for vegans?
As written, it contains dairy. Use plant-based yogurt and a vegan feta substitute for a vegan-friendly version.
- → What are ideal accompaniments?
Pair with crusty bread or pita, sliced vegetables, or a crisp side salad for a complete meal.