📝 About This Recipe
Inspired by the refreshing traditions of the Mediterranean and Middle East, this soup is the ultimate antidote to a sweltering summer afternoon. It combines the crisp, hydrating essence of English cucumbers with the velvety tang of Greek yogurt and a hint of pungent garlic. Finished with toasted walnuts and fragrant herbs, it is a sophisticated, no-cook masterpiece that balances creaminess with a bright, clean finish.
🥗 Ingredients
The Soup Base
- 2 large English Cucumbers (peeled and roughly chopped)
- 2 cups Full-fat Greek Yogurt (plain and unsweetened)
- 1/2 cup Sour Cream (for added richness)
- 1/2 cup Cold Water (to adjust consistency)
- 3 tablespoons Extra Virgin Olive Oil (high-quality fruity variety)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 2 pieces Garlic Cloves (grated or finely minced)
Herbs and Seasoning
- 1/2 cup Fresh Dill (finely chopped)
- 1/4 cup Fresh Mint Leaves (finely chopped)
- 2 pieces Green Onions (white and light green parts only, minced)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon White Pepper (ground)
For Garnish
- 1/4 cup Walnuts (toasted and crushed)
- 1/4 cup English Cucumber (finely diced for texture)
- 1 pinch Aleppo Pepper or Sumac (for a pop of color and spice)
- 4-6 pieces Fresh Dill Sprigs (for decoration)
👨🍳 Instructions
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1
Begin by preparing the cucumbers. Peel them completely and slice lengthwise. Use a small spoon to scrape out the seeds if they appear watery, then chop into 1-inch chunks.
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2
In a high-speed blender or food processor, combine the chopped cucumbers, grated garlic, and lemon juice.
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3
Pulse the blender until the cucumber is broken down into a coarse puree. For a chunkier soup, stop early; for a silky finish, blend until smooth.
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4
Add the Greek yogurt and sour cream to the blender. Pulse 3-4 times just to incorporate; do not over-blend or the yogurt may become too thin.
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5
Pour the mixture into a large glass mixing bowl. Whisk in the extra virgin olive oil until an emulsified, glossy sheen appears.
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6
Slowly add the cold water, one tablespoon at a time, until the soup reaches your desired consistency (it should be thick enough to coat the back of a spoon).
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7
Fold in the finely chopped dill, mint, and green onions using a rubber spatula to ensure the herbs are evenly distributed.
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8
Season with sea salt and white pepper. Taste and adjust the acidity with a little more lemon juice if needed.
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9
Cover the bowl with plastic wrap and refrigerate for at least 2 hours. This 'resting' period is crucial for the flavors of the garlic and herbs to infuse the yogurt.
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10
While the soup chills, toast the walnuts in a dry pan over medium heat for 3-5 minutes until fragrant, then let them cool and crush them roughly.
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11
Before serving, give the soup a vigorous stir. If it has thickened too much in the fridge, whisk in a splash of cold water or milk.
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12
Ladle the chilled soup into chilled bowls. Top with a mound of finely diced cucumber in the center.
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13
Sprinkle with the toasted walnuts, a pinch of Aleppo pepper, and a sprig of fresh dill.
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14
Drizzle a few drops of extra virgin olive oil over the top as a final touch of luxury and serve immediately.
💡 Chef's Tips
Use English or Persian cucumbers as they have thinner skins and fewer seeds than standard garden cucumbers. Always chill your serving bowls in the freezer for 10 minutes before serving to keep the soup ice-cold. If you prefer a dairy-free version, use a thick cashew-based yogurt and omit the sour cream. Don't skip the resting time; the garlic needs time to mellow and the herbs need time to bloom in the fat of the yogurt. For a more vibrant green color, blanch half of the herbs for 10 seconds and blend them directly into the cucumber base.
🍽️ Serving Suggestions
Pair with warm, toasted pita bread or crusty sourdough for dipping. Serve alongside a grilled chicken or lamb skewer for a complete summer meal. A crisp, dry white wine like a Sauvignon Blanc or a Greek Assyrtiko complements the acidity beautifully. For a light lunch, serve with a side of brined olives and feta cheese. Works wonderfully as a refreshing 'amuse-bouche' served in chilled shot glasses at a dinner party.