Chilled Basil Cucumber Yogurt Soup

This vibrant chilled cucumber soup has been my summer salvation during scorching heatwaves. The combination of cooling cucumber with aromatic basil creates a refreshing bowl that requires zero cooking—perfect for those days when turning on the stove feels like torture.

I first created this recipe during a particularly brutal July heat streak when my garden cucumbers and basil were threatening to take over. It's since become my signature summer starter whenever we host outdoor gatherings.

Ingredients

• English cucumbers: provide the perfect balance of crispness and sweetness without bitter skin. Look for firm specimens without soft spots
• Fresh basil leaves: bring aromatic complexity that dried simply cannot match. Choose bright green leaves without any browning
• Greek yogurt: creates silky texture while adding protein. Select full-fat for richest results
• Scallions: offer mild onion flavor without overpowering. Choose ones with bright green tops
• Fresh garlic: adds essential pungency. One small clove is sufficient as raw garlic intensifies while chilling
• Vegetable broth: forms the liquid base. Use low-sodium to control salt levels
• Lemon juice: brightens all flavors. Always use freshly squeezed for best results
• Extra virgin olive oil: adds richness and helps blend flavors. Use your best bottle here
• Sea salt: enhances every ingredient. Add gradually and taste as you go

Instructions

Prepare the vegetables:

Peel cucumbers completely using a vegetable peeler. Slice lengthwise and scoop out seeds with a spoon. Rough chop into chunks about 1-inch in size. Pick basil leaves from stems, discarding any bruised portions. Trim scallions and slice into 1-inch pieces. Peel garlic clove and crush lightly with knife.

Blend the base:

Add prepared vegetables to blender along with yogurt, sour cream, vegetable broth, lemon juice, olive oil, salt and pepper. Start blending on low speed to incorporate ingredients, then increase to high and blend for 2-3 minutes until completely smooth. The mixture should have a velvety consistency without any visible chunks.

Season and chill:

Pour soup into a glass bowl and taste carefully. Add additional salt, pepper or lemon juice as needed. Remember that cold temperatures dull flavors, so season slightly more assertively than you think necessary. Cover bowl tightly with plastic wrap and refrigerate for at least one hour, preferably three to four hours for flavors to fully develop.

Prepare garnish:

Just before serving, combine 2 tablespoons yogurt with 1 teaspoon water in a small bowl. Whisk vigorously until completely smooth and pourable. The consistency should be similar to heavy cream. If too thick, add a few more drops of water.

Serve with style:

Ladle well-chilled soup into shallow bowls. Using a spoon, drizzle the thinned yogurt in a spiral pattern over the surface. Finish with a light drizzle of your best olive oil and a few small basil leaves scattered across the top. Serve immediately while completely chilled.

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The secret to this soup's incredible flavor is allowing it to rest. Something magical happens during that hour of chilling—the flavors meld and deepen in a way that transforms simple ingredients into something extraordinary. My husband, who typically avoids cold soups, requests this one specifically during summer months.

Texture Variations

While I prefer this soup completely smooth for elegant serving, you can create textural interest by reserving some finely diced cucumber and stirring it in just before serving. The contrast between silky soup and crisp cucumber pieces creates a delightful mouthfeel.

For an even more luxurious version, try straining the blended soup through a fine-mesh sieve before chilling. This extra step removes any potential fibrous bits from the cucumber skin or basil stems, resulting in a soup that feels like velvet on the tongue.

If you prefer a thicker consistency, reduce the vegetable broth by half and increase the yogurt slightly. This creates a soup that's almost dip-like in texture—perfect for spreading on crostini.

Seasonal Adaptations

Spring version replaces some cucumber with tender young zucchini

Summer heat calls for addingcooling mint alongside the basil

Fall adaptation incorporates a roasted apple for subtle sweetness

Winter variation uses greenhouse cucumbers with a hint of warming ginger

Serving Suggestions

This soup shines as an elegant first course before a Mediterranean-inspired meal. Serve in chilled bowls with a simple garnish of microgreens for a restaurant-worthy presentation.

For casual entertaining, pour the soup into shot glasses or small cups for a refreshing passed appetizer. Guests appreciate the cooling effect during outdoor summer gatherings.

I particularly love serving this alongside grilled seafood or a simple tomato salad. The cool, creamy soup provides the perfect counterpoint to charred flavors from the grill or the acidity of summer tomatoes.

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Storage Tips

This soup actually improves with time in the refrigerator. Store in an airtight container for up to three days, giving it a good stir before serving.

For best results, store the garnishes separately from the soup base. The yogurt drizzle and fresh herbs should be prepared just before serving to maintain their visual appeal.

If you find the soup has thickened too much after storage, simply whisk in a small amount of cold water or vegetable broth to restore the original consistency.

This chilled soup is a wonderfully refreshing starter that captures the essence of summer. Its ease of preparation makes it ideal for hot days when you want something delicious without the fuss.

Recipe Q&A

→ Can plant-based yogurt be used for a dairy-free option?

Yes, you can easily substitute Greek yogurt and sour cream with plant-based alternatives for a dairy-free version.

→ How long does the soup need to chill before serving?

The soup should be chilled for at least 1 hour to enhance its flavor and achieve the perfect creamy consistency.

→ What is the best way to garnish this dish?

Garnish each bowl with thinned Greek yogurt, a drizzle of olive oil, and fresh basil leaves just before serving.

→ Can the soup be made ahead of time?

Absolutely. Prepare and chill the soup in advance, storing it covered in the refrigerator for up to two days.

→ Does the soup pair well with any drinks?

This refreshing dish pairs beautifully with crisp white wines such as Sauvignon Blanc, enhancing its bright flavors.