Print

Ina Garten Cucumber Soup

Ina Garten Cucumber Soup
Print Recipe

This recipe is made by blending peeled cucumbers with yogurt, herbs, lemon juice, and seasoning until smooth, then chilling the soup to allow flavors to settle. The cucumbers provide freshness, the yogurt adds gentle creaminess, and herbs like dill or mint bring balance. Chilling is essential here—it sharpens the flavor and gives the soup its signature refreshing finish.

Ingredients

  • Cucumbers – 900 g (2 lb), peeled, seeded, and chopped

  • Plain Greek yogurt – 480 g (2 cups)

  • Sour cream – 120 g (½ cup)

  • Fresh dill – ¼ cup, chopped

  • Fresh mint – 2 tablespoons, chopped (optional)

  • Garlic – 1 small clove

  • Fresh lemon juice – 2 tablespoons

  • Olive oil – 2 tablespoons

  • Salt – to taste

  • White pepper or black pepper – to taste

  • Cold water – ¼ to ½ cup (as needed, for consistency)

Instructions

  • Prepare the cucumbers – Peel, seed, and chop the cucumbers to remove excess water and bitterness.

  • Blend the base – Add cucumbers, yogurt, sour cream, garlic, lemon juice, olive oil, salt, and pepper to a blender.

  • Blend until smooth – Process until creamy and uniform, adding cold water gradually to adjust thickness.

  • Add herbs – Blend in dill and mint briefly, just until combined.

  • Chill thoroughly – Transfer to a container and refrigerate for at least 2 hours.

  • Adjust and serve – Taste, adjust seasoning, and serve well chilled.

Find it online: https://inagartendishes.com/ina-garten-cucumber-soup/