This cold cucumber soup recipe made with yogurt, lime, mint, and dill is a refreshing summer appetizer or side dish

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: Not specified
  • Total time: 15 minutes
  • Yield: 4
  • Category: Appetizer, Side Dish, Soup
  • Cuisine: American

Ingredients

  • 5-6 small persian cucumber (or 2 english cucumber (about 3 cups))
  • 1 cup greek yogurt ((or thick yogurt))
  • 1/4 cup mint leaves
  • 1/4 cup dill leaves
  • 1 clove garlic
  • 2 tablespoons red onion ((white, red, or green))
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • salt and pepper (to taste)

Method

  1. Put all the ingredients into a blender and puree until smooth. Taste and adjust seasonings at this stage.
  2. Chill in the refrigerator for at least 2 hours. Pour into the serving bowls and garnish with finely chopped cucumber, a drizzle of olive oil, and fresh dill.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.