My Chilled Cucumber Soup

Maria *


Whip up this refreshing no-cook soup on a hot summer day and you'll feel cool as a cucumber in no time:)
I saw this picture & recipe in a 1995 greek cooking magazine. Had all the fresh ingredients and it's really been very very hot here so what better food to eat and not heat up my kitchen. I didn't have any shrimp though but like the idea & will add next time I make this soup again!


★★★★★ 1 vote

30 Min
No-Cook or Other


  • 1
    cucumber, peeled, seeded & diced or shredded
  • 2 c
    plain greek yogurt (preferably strained)
  • 1 Tbsp
    olive oil
  • 1 Tbsp
    fresh lemon juice
  • 1 Tbsp
    finely chopped dill
  • 1 Tbsp
    chopped fresh mint leaves
  • ·
    salt & pepper to taste

How to Make My Chilled Cucumber Soup


  1. Shred, I prefer shredded, (like in the Tzatziki) but if you prefer you can finely dice the cucumber sprinkle with some salt and set aside for about 1/2 hour to drain it's liquids.
  2. Place yogurt, olive oil, lemon juice, mint, dill in blender and process until smooth. Pour the mixture into a medium sized bowl, add the drained cucumber, salt & pepper and stir to combine.
  3. Chill and serve. Garnish with some extra chopped dill. If you like you can also garnish each individual portion with a boiled or grilled shrimp.

Printable Recipe Card

About My Chilled Cucumber Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Greek
Dietary Needs: Low Fat
Other Tags: For Kids, Healthy, Heirloom

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