Ina Garten Cucumber Soup Recipe

This Ina Garten Cucumber Soup Recipe is a refreshing and creamy dish, which uses English cucumbers and Greek yogurt. It’s a healthy twist on a chilled soup, ready in just 10 minutes.

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Ina Garten Cucumber Soup Recipe Ingredients

• 2 large English cucumbers, peeled and roughly chopped
• 2 cups plain Greek yogurt
• 1/2 cup buttermilk
• 1 garlic clove, minced
• 2 scallions, chopped (white and green parts)
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh mint, chopped
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• Optional garnish: Diced cucumbers, dill sprigs, or a drizzle of olive oil

How To Make Ina Garten Cucumber Soup Recipe

1. Prepare the ingredients: Peel and roughly chop the cucumbers. Mince the garlic, and chop the scallions, dill, and mint.
2. Blend the soup: In a blender or food processor, combine cucumbers, Greek yogurt, buttermilk, garlic, scallions, dill, mint, lemon juice, and olive oil. Blend until smooth and creamy.
3. Season to taste: Add salt and black pepper to taste. Blend briefly again to mix in the seasoning.
4. Chill the soup: Pour the soup into a bowl or container, cover, and refrigerate for 1–2 hours or until fully chilled.
5. Serve and garnish: Serve cold in bowls and garnish with diced cucumber, dill sprigs, or a drizzle of olive oil.

Recipe Tips

• Can I use regular cucumbers?
  Yes, but remove the seeds and consider peeling if the skin is thick or bitter.
• How long can I store this soup?
  Store in the refrigerator for up to 3 days in a sealed container.
• Can I make it dairy-free?
  Substitute with dairy-free yogurt and a splash of almond or oat milk.
• What can I serve with this soup?
  It pairs well with pita bread, grilled chicken, or a summer salad.

What To Serve With Ina Garten Cucumber Soup

This cold cucumber soup makes a perfect light lunch or elegant appetizer with:

• Toasted pita or naan
• Grilled shrimp or chicken skewers
• A Mediterranean mezze platter
• Chickpea salad or Greek salad
• Crackers and soft cheeses

How To Store Cucumber Soup

Refrigerate: Store in an airtight container in the fridge for up to 3 days. Stir before serving, as natural separation may occur.

Freeze: Not recommended—this soup contains dairy and fresh herbs which can change texture when frozen.

Cucumber Soup Nutrition Facts (Per Serving)

• Calories: ~180
• Carbohydrates: ~8g
• Protein: ~8g
• Fat: ~12g
• Saturated Fat: ~3g
• Sodium: ~140mg
• Fiber: ~1g
• Sugar: ~5g

Nutrition information is estimated and may vary based on specific ingredients used.

FAQs

Can I use a food processor instead of a blender?
Yes, a food processor works well, though the soup may be slightly chunkier.

Is this soup served hot or cold?
It’s a chilled soup, best served cold for a refreshing taste.

Can I make this ahead of time?
Yes! It tastes even better after chilling for a few hours.

What herbs can I use instead of dill or mint?
Try basil, tarragon, or parsley for a different flavor profile.

Try More Recipes:

• Ina Garten Carrot Ginger Soup Recipe
• Ina Garten Summer Minestrone Soup Recipe
• Contessa Roasted Tomato Basil Soup Recipe