Cold Cucumber and Yogurt Soup

Cucumber and Yogurt Cold Soup Recipe

Hello! We're going to prepare a dish that's pure freshness for hot days. This soup combines the creamy texture of yogurt with the lightness of cucumber, creating a perfect balance that hydrates and satisfies without feeling heavy in the stomach. It's ideal for when you want to eat well but have little time, and I assure you it will become a staple in your summer recipe book.

Preparation time

To organize ourselves well in the kitchen, here's the time breakdown. It's a very quick recipe, although resting is key to enhancing the flavors.

• Preparation: 15 minutes
• Cooking: 0 minutes
• Total: 45 minutes (including refrigeration)
• Servings: 2 people
• Difficulty: Easy

Ingredients

The quality of the products will make a difference in this simple dish. Here is the exact list for two people.

• 2 cups unsweetened natural yogurt
• 1 large cucumber
• 1 clove of garlic, chopped
• 2 tbsp lemon juice
• Salt to taste
• Pepper to taste
• 1 tbsp of fresh mint chopped
• Olive oil to taste

Substitution options

In home cooking, sometimes we lack something and have to improvise. If you don't have fresh mint, dill works wonderfully and gives it a very interesting Nordic touch. If you can't find classic natural yogurt, you can use Greek yogurt, although the texture will be denser and you might need to lighten it with a little water or milk. If raw garlic is too strong for you, you can use garlic powder (half a teaspoon) or roast the clove beforehand to soften it. For those looking for similar flavors in other preparations, this base is very reminiscent of the famous sauce tzatziki, which shares almost all the elements.

Utensils we will use

You don't need sophisticated equipment for this recipe; the basics you have in your drawers are enough. As a private chef, I always say that the most important tool is knowing how to use what you have on hand.

• Cutting board
• Chef's knife or utility knife
• Vegetable peeler
• Box grater (we'll use the coarse side)
• Fine mesh strainer
• Large bowl or mixing bowl
• Tablespoon or silicone spatula
• Manual juicer (or your own hands for the lemon)

Preparation

Let's organize the process step by step so it turns out perfect the first time. Follow the order and you'll see how easy it is.

Prepare the cucumber

1. Cleaning and peeling. Wash the cucumber under the tap to remove any residue. With the peeler, remove all the green skin. Cut off the ends and discard them.
2. Remove the seeds. Cut the cucumber in half lengthwise. With the help of a small spoon, scrape the center to remove all the seeds; this prevents the soup from being watery and improves digestion.
3. Grating and draining. Grate the cucumber pulp over the colander. Let it drain for a few minutes and gently press with the spoon to remove excess liquid. This step is vital to maintain the creaminess of the yogurt.

Mixing of the creamy base

1. Combine dairy and dressings. In the large bowl, add the 2 cups of unsweetened natural yogurt. Add the lemon juice, the very finely chopped (or pressed) garlic clove, the chopped fresh mint, a drizzle of olive oil, salt, and pepper.
2. First mix. Stir with a spoon or spatula until the oil is integrated and no separations are visible.

Final integration

1. Incorporate the vegetable. Add the grated cucumber you had reserved in the colander to the bowl with the yogurt.
2. Adjust seasoning. Mix until everything is perfectly integrated. Taste a little (with a clean spoon) and adjust salt or pepper if you feel it's necessary.
3. Texture adjustment. Observe the consistency. If the mixture is very creamy and you want to lighten it to be more «soup» and less «cream», pour in a little cold water and mix gently.

Rest

1. Chilled. Cover the bowl and refrigerate for 30 minutes. This allows the flavors of garlic and mint to infuse the yogurt and for the soup to chill properly.

To finish and serve

After the refrigeration time, take the soup out of the fridge and give it a final stir with a spoon to homogenize the temperature. Serve in individual bowls or short glasses if it's for an appetizer. To decorate, you can add a few extra drops of extra virgin olive oil on top, some small cucumber cubes you've reserved, or even nuts chopped like walnuts to give a crunchy contrast. Accompany it with some whole wheat toast or serve it as a starter before a more substantial main course, such as a wild rice salad.

Nutritional Information

Here are the estimated values for each serving of this refreshing soup.

• Calories: 140 kcal
• Proteins: 8 g
• Fats: 9 g
• Carbohydrates: 10 g
• Fiber: 2 g

Note: Values are approximate estimates per serving and may vary depending on the yogurt brand or the amount of oil used.

5 keys to make it perfect

Although the recipe is simple, these details make the difference between a normal soup and a spectacular one.

1. Temperature is key.
The success of this dish lies in its coldness. Make sure the yogurt is in the fridge until the last second before using it. If you're serving it on a very hot day, you can even chill the bowls or plates in the freezer a few minutes beforehand. If you're looking for other liquid options to hydrate, a watermelon and cucumber agua fresca follows this same temperature logic.

2. Garlic, with caution.
Since the garlic is raw, its flavor intensifies with resting. If you're not a fan of garlic's pungency, remove the central germ (the green sprout inside) before chopping it, as it's the part that tends to repeat and be bitter.

3. Personalized texture.
The original recipe calls for grating the cucumber, which gives a texture with soft bits. If you prefer something completely smooth and silky, similar to a cucumber and avocado cream, you can use a blender instead of grating, processing all ingredients together.

4. Oil quality.
Being a cold and no-cook soup, the flavor of olive oil is not hidden. Use your best extra virgin olive oil; it will bring fruity or spicy notes that will elevate the dish.

5. Mindful draining.
Don't skip the step of draining the cucumber. Cucumber water can separate the whey from the yogurt and visually «curdle» the soup. If you want to use that liquid, don't throw it away; drink it as a vitamin shot or use it in a green smoothie.

When is it ideal to enjoy it?

This soup is the queen of summer. It's perfect as a first course for a July or August lunch when the heat is intense and you don't want to turn on the stove. It also works wonderfully as a light dinner because yogurt and cucumber promote rest without heaviness. Being so quick, it saves you on those weeknights where tiredness wins over the desire to cook. If you have guests, serve it in small «shot» glasses as a welcome appetizer; it's an elegant and refreshing gesture. It pairs very well if you're then going to serve more intense or spicy dishes, cleansing the palate similarly to how a pineapple gazpacho variant.

Comparison table

Sometimes we confuse this soup with other international cold creams. Here I show you the differences so you know what to expect from each one.

Frequently asked questions

Share your experience

Cooking is for experimenting and sharing. I'd love to know if you gave it your personal touch, perhaps with a little dill or using a different type of yogurt. Leave your comment and share your own little tricks so we can all keep learning!

Culinary glossary

• Chop: To cut a food into pieces, which can be irregular or of a specific size according to the recipe, but generally larger than finely chopping.
• Rectify: To taste the preparation almost at the end of the process and add salt, pepper, or other seasonings to adjust the flavor to the desired point.
• Temper: In this context of cold recipes, it refers to letting the soup reach the appropriate cool temperature in the fridge so that it is pleasant to the palate, neither frozen nor lukewarm.
• Grate: To shred a food by rubbing it against a utensil with sharp-edged holes (grater). Here we use the coarse side to obtain thin strips of cucumber.
• Juice: The liquid extracted from fruits or vegetables by squeezing or blending them; in this case, we refer to the fresh juice of freshly squeezed lemon.