Cold Greek Soup: Chilled Cucumber Yogurt Soup with Dill

This cold Greek-style soup blends cucumber, thick yogurt, dill, mint, lemon, and olive oil into a cool, tangy bowl that needs no cooking. It takes inspiration from familiar Greek ingredients and tzatziki, but it is thinned and served as a soup; recipes for chilled cucumber soups vary, so this is one practical version rather than a claim to a single traditional formula.

Ingredients

2 English cucumbers, about 1⅓ lb (600 g) total
2 cups (480 g) plain whole-milk Greek yogurt
½ cup (120 ml) cold water, plus more as needed
2 tablespoons (30 ml) extra-virgin olive oil, plus a little for serving
2 tablespoons (30 ml) fresh lemon juice, from about 1 lemon
1 small garlic clove (about 3 g), finely grated or crushed
¼ cup (10 g) chopped fresh dill, plus extra for serving
2 tablespoons (5 g) chopped fresh mint, plus extra leaves for serving
1 teaspoon (5 g) kosher salt, divided: ¼ teaspoon for the cucumber and the rest for seasoning
¼ teaspoon (0.5 g) freshly ground black pepper
¼ cup (30 g) chopped walnuts, optional, for serving

Instructions

Prepare the cucumbers. Wash and dry the cucumbers. If their skins are waxed, thick, or bitter, peel them; otherwise, leave the skins on for color and texture. Trim the ends, then coarsely grate the cucumbers using the large holes of a box grater. Toss the grated cucumber with ¼ teaspoon of the salt and let it sit in a sieve over a bowl for 10 minutes. This draws out excess liquid so the finished soup stays creamy rather than watery.
Drain and squeeze. Press the cucumber gently with the back of a spoon, then gather it in clean hands or a clean kitchen towel and squeeze out more liquid. It does not need to be bone-dry; remove enough that it no longer drips freely. Discard the drained liquid. If you prefer a completely smooth soup, reserve a small handful of grated cucumber for garnish and plan to blend the rest.
Make the yogurt base. In a large bowl, whisk the Greek yogurt with ½ cup cold water, olive oil, lemon juice, garlic, dill, mint, black pepper, and the remaining salt. Whisk until smooth, scraping the sides of the bowl so no thick pockets of yogurt remain. Greek yogurt is naturally dense, so it may look thicker than you expect at this point; the cucumber and a short chill will loosen it slightly.
Combine and adjust the texture. Fold the drained cucumber into the yogurt mixture. Taste, then add more lemon for brightness or a little more salt if the flavors seem muted. For a thinner, more pourable soup, whisk in cold water 1 tablespoon (15 ml) at a time. For a smooth texture, blend briefly with an immersion blender, stopping as soon as the soup looks even. Long blending can make cucumber release more liquid.
Chill. Cover the bowl and refrigerate the soup for 1 hour. This required chill is included in the total time. The rest allows the garlic and herbs to flavor the yogurt and gives the soup a properly cold, cohesive texture. If it thickens in the refrigerator, stir in another splash of cold water just before serving and taste again for seasoning.
Serve cold. Stir once more, ladle into chilled bowls, and finish with a drizzle of olive oil, extra dill or mint, and the optional chopped walnuts. Add the garnish just before serving so the herbs stay fresh and the walnuts remain crisp.

Tips

Choose a thick, plain yogurt. Whole-milk Greek yogurt gives the soup body and a mild tang. Avoid sweetened or flavored yogurt. If you only have plain regular yogurt, use it, but start with less water because it is thinner; the soup will be lighter and less creamy. Straining regular yogurt through a fine sieve lined with cheesecloth for a few hours in the refrigerator makes it thicker, though that adds time.
Do not skip draining the cucumber. Cucumbers contain a lot of water, and that liquid can thin the soup unpredictably as it sits. Salting and squeezing the grated cucumber gives you more control over the final texture. If the soup still becomes thinner after chilling, stir it well and add yogurt a spoonful at a time rather than trying to correct it with extra salt.
Use fresh herbs when possible. Fresh dill and mint give the soup its clean, green flavor. If you need to use dried dill, start with 1 teaspoon (about 1 g), let the soup chill, and taste before adding more. Dried mint can taste dusty here, so it is better to leave it out than to use too much.
Season in stages. The cucumber is salted before it is drained, and yogurt brands differ in saltiness and tang. Begin with the listed amount, chill the soup, then make the final adjustment. A little extra lemon can brighten the flavor, but too much can make the yogurt taste sharply sour.

Serving Suggestions

Serve this soup as a small first course on a warm day, or pour a larger portion into shallow bowls for a light lunch. It pairs well with warm pita, toasted country bread, or crisp flatbread for dipping. A Greek-style salad of tomatoes, cucumber, olives, and feta makes a fresh accompaniment, while grilled vegetables or simple roasted potatoes turn the meal into something more substantial without competing with the soup’s cool, herbal flavor.

For a more filling bowl, add a few chickpeas, diced ripe tomato, or crumbled feta just before serving. Keep toppings modest: the soup is mild, and a heavy layer of salty cheese or strong olives can overwhelm its delicate cucumber and mint. Serve it thoroughly chilled, but not icy; if it has been in the refrigerator for several hours, give it a stir and let it stand for about 5 minutes so the flavors are easier to taste. Put out a small bowl of chopped walnuts and extra herbs for guests who want to garnish their own portions.

Variations

Make it smooth: Blend the yogurt base with the drained cucumber and herbs until smooth, then chill. A countertop blender works too, but blend in batches if needed and avoid filling it too high with a cold liquid. Smooth blending makes the soup feel silkier, while the grated version has a more noticeable cucumber texture.

Use another herb: Replace some or all of the dill with flat-leaf parsley, or add a little more mint for a brighter, cooler flavor. Basil is a less traditional-feeling but pleasant option, especially if you are serving the soup alongside tomatoes. Keep the total quantity of tender herbs close to the listed amount so they complement, rather than mask, the yogurt.

Add a little heat or crunch: A pinch of Aleppo pepper or crushed red pepper adds gentle warmth. For crunch, top each bowl with toasted walnuts, sliced radishes, or finely diced cucumber. If using walnuts, toast them in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently, then cool them before scattering over the soup.

Adjust the richness: For a lighter texture, substitute up to half of the Greek yogurt with plain regular yogurt and reduce the added water. The result will be less thick and less rich, so add the water gradually. A spoonful of tahini is another possible variation, but it gives the soup a nutty flavor that moves it away from this simple Greek-inspired profile.

Storage and Reheating

Cover the soup and refrigerate it within 2 hours of preparation. It keeps for 3 to 4 days in the refrigerator; stir before serving because a little liquid may separate as it sits. For the freshest herb flavor and the best texture, add any garnish only to the bowls being served. If you are making it ahead, you can prepare the soup the day before, chill it overnight, and adjust the thickness and seasoning just before serving.

This is a cold soup and is not meant to be reheated. Freezing is not recommended: cucumber releases water as it thaws, and yogurt can separate or turn grainy, so the texture is usually disappointing. If the soup has been left at room temperature for more than 2 hours, discard it rather than returning it to the refrigerator.

Frequently Asked Questions

Is cold Greek soup the same as tzatziki?

They share common ingredients, especially cucumber, yogurt, garlic, and herbs, but they are served differently. Tzatziki is usually a thick dip or sauce, while this recipe adds water and lemon to make a spoonable soup. You can make the soup thicker by reducing the water, but it is still intended to be served in a bowl.

Can I make this soup without a blender?

Yes. The recipe is designed to work by hand: grate the cucumber, squeeze it, and fold it into whisked yogurt. A blender is optional and only needed if you want a smooth finish. For a less textured soup without a blender, grate the cucumber finely and whisk the yogurt base thoroughly.

Can I make it ahead?

Yes. Make it up to 1 day ahead and keep it covered in the refrigerator. The garlic and herbs become more noticeable as they sit, so taste before serving and add lemon, salt, or cold water only if needed. Keep crunchy toppings separate until the bowls are ready to serve.

Why did my soup turn watery?

The cucumber may not have been drained enough, or the soup may have released liquid while chilling. Stir it first; some separation is normal. If it is still too thin, whisk in a little more Greek yogurt. Next time, let the salted cucumber drain for the full 10 minutes and squeeze it firmly before mixing.

What can I use instead of fresh dill?

Fresh flat-leaf parsley works well, and a smaller amount of fresh mint can also carry the herbal flavor. If using dried dill, begin with 1 teaspoon, chill the soup, then taste and adjust. Dried herbs vary in strength, so adding a large amount at once can make the soup taste dusty or overpowering.

Can I use regular cucumber instead of English cucumber?

Yes. Use about 1⅓ pounds (600 g) of regular cucumbers. Peel them if the skin is tough or waxed, and scoop out large, watery seeds if present. Then grate, salt, drain, and squeeze them as directed. The flavor will be very similar, though cucumbers with larger seeds may need a little more draining.

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