Cucumber Yogurt Soup with Fresh Mint

Cold Cucumber Yogurt Soup

When the kitchen gets unbearable and you can’t bring yourself to turn on the stove, this cold cucumber yogurt soup is the fix. Cousin to Bulgarian tarator and Greek tzatziki, it takes five ingredients and a blender to a seriously refreshing bowl of summer. Crunchy cucumber, tangy yogurt, sharp garlic, snipped scallions, and a generous handful of fresh dill, all whirred smooth and chilled until properly cold.

The long chill is where the magic happens. Four to six hours minimum lets the garlic bloom into the yogurt and the dill perfume the whole bowl. Overnight is even better. Taste before serving because cold dulls salt, so chilled soup usually needs more seasoning than you’d think.

Use full-fat yogurt for body. Low-fat versions turn watery and thin once blended. Greek or strained yogurt delivers the creamiest texture.

Chef Tips

• Peel the cucumber if the skin is waxed or tough; otherwise leave it on for color and a subtle grassy note.
• For a silkier result, deseed the cucumber with a spoon before blending. Seeds can turn the soup slightly bitter.
• Finish each bowl with a drizzle of extra virgin olive oil and a crack of black pepper; the fat wakes up all the herbs.
• Serve in chilled bowls. Room-temperature ceramics will warm the soup quickly on a hot day.

Variations

• Stir in a spoonful of grated fresh mint along with the dill for a brighter, more Middle Eastern character.
• Top with crumbled feta and toasted pita chips for a heartier lunch bowl.
• Swirl a little cold tomato juice into each serving for a cooling gazpacho-style twist.