Iced Cucumber Soup

Iced cucumber soup belongs to the great Eastern European and Mediterranean tradition of cold yogurt-based summer soups (Greek tzatziki soup, Bulgarian tarator, Turkish cacik), all built on the same brilliant logic: when the weather is too hot to cook, you don’t need to.

This American-style version blends fresh cucumber with chicken broth, scallion, mint, garlic, and lemon juice into a finely chopped (not pureed) base, then enriches it with sour cream and yogurt for body and tang.

The pulse-don’t-puree instruction is the technique detail that matters most. Fully blending the cucumber turns it into a green slurry, but pulsing leaves visible flecks that give the soup textural interest with every spoonful.

This is closer to authentic tzatziki-style soups than to a creamy bisque.

The several-hour rest in the refrigerator is critical. Cold soups taste of nothing immediately after blending; the chill mutes the flavors that need time to bloom and meld.

A few hours later, the mint brightens, the garlic mellows, and the lemon and yogurt acidity tie everything together into something cohesive and refreshing.

Chef Tips

• Remove the seeds. Cucumber seeds release water that thins the soup and dilutes the flavor.
• Use full-fat Greek yogurt for the thickest, tangiest result. Low-fat versions thin the soup considerably.
• Use fresh mint if possible. The dried version works in a pinch but lacks the bright top note.
• Serve in chilled bowls with extra cucumber slices, a drizzle of olive oil, and fresh dill on top.

Variations

• Add a quarter cup of finely chopped fresh dill with the mint for a Scandinavian-style soup.
• Stir in a tablespoon of finely chopped walnuts and a drizzle of olive oil for the classic Bulgarian tarator finish.
• Substitute vegetable broth for chicken broth to make the soup vegetarian.