Chilled Cucumber Yogurt Soup with Fresh Herbs

Name: Chilled Cucumber Yogurt Soup with Fresh Herbs
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 cucumbers; 150 g Greek yogurt; 1-2 limes; 2 tbsp fresh tarragon; 3 mint sprigs; 2 tbsp chopped chives; 1 tbsp rapeseed oil

This chilled cucumber yogurt soup is light, creamy, and packed with fresh mint, tarragon, chives, and bright lime. It comes together in minutes for a refreshing no-cook starter or light summer meal.

Servings4 Portions

Prep Time10 Mins

Cook Time0 Mins

Difficulty

Easy

Ingredients

cucumbers
2
Greek yogurt
150 g
limes
1
fresh tarragon
2 tbsp
mint sprigs
3
chopped chives
2 tbsp
rapeseed oil
1 tbsp

Step-by-Step Instructions

Finely dice about one-third of one cucumber and set it aside for garnish. Roughly chop the remaining cucumber and add it to a blender or food processor with the Greek yogurt, juice of 1 lime, tarragon, most of the mint leaves, and most of the chives. Blend until smooth, then taste and add more lime juice as needed for a brighter, tangier flavor.

Divide the soup between bowls or small serving cups. Top with the reserved diced cucumber, remaining mint, and remaining chives, then finish with a light drizzle of rapeseed oil before serving.

Chef's Tips

For the best texture, use well-chilled cucumbers and yogurt. If the soup is thicker than you like, blend in a small splash of cold water. Serve immediately for a fresh herb flavor, or chill briefly before serving; stir well if it separates. Mild olive oil can be used instead of rapeseed oil.