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Chilled Cucumber and Yogurt Soup (w/fresh Dill & Mint)

~adapted from Patricia Wells' recipe
Prep Time 15 minutes
Total Time 16 minutes
Servings 8 servings
Author Simply Luxurious


  • 1 European or English cucumber trimmed, peeled and finely sliced
  • 1 teaspoon fine sea salt
  • 2 cups Greek whole-milk yogurt
  • 1 large clove garlic minced
  • 1/3 cup fresh dill finely chopped
  • 1/3 cup fresh mint finely chopped


  • Using a food processor (a blender can work as well) or immersion blender, combine the cucumbers, salt, yogurt, garlic and 3 tablespoons of chopped mint and 3 tablespoons of chopped dill. Blend until smooth. Taste and check for seasoning. I usually need to add a bit more salt or more chopped dill and/or mint.
  • Place in a bowl with a cover that is secure. Refrigerator for at least one hour. You may refrigerator for 24 hours, so can make a day ahead if that works best with your schedule.
  • Serve using a pitcher at the table for a beautiful effect (see TSLL's IG Story Highlights - FR Trip '18 - Part 3). Garnish with a few chopped pieces of dill and mint. Serve and enjoy.