Ingredients (Serves 2–3 as a main, 4–6 as a starter)

• 2 large English cucumbers, peeled and chopped
  
• 1 small garlic clove
  
• 1 1/2 cups plain Greek yogurt (or unsweetened plant-based yogurt for dairy-free)
  
• 2 tbsp olive oil
  
• Juice of 1/2 lemon
  
• 1-2 tbsp fresh dill or mint (or both!)
  
• Salt and pepper to taste
  
• Optional: a splash of cold water to thin, if needed
  
• 2–3 tbsp pine nuts, toasted in a dry skillet
  
• Optional topping: extra herbs, a drizzle of olive oil, or a dollop of yogurt
  
  

Instructions: 

1. Blend the Base

In a blender or food processor, combine cucumbers, yogurt, olive oil, lemon juice, garlic, dill, salt, and pepper. Blend until smooth and creamy. If too thick, add a splash of cold water until desired consistency is reached.

2. Chill the Soup

Transfer soup to a bowl or pitcher and refrigerate for at least 1 hour. Chilling helps the flavors meld and makes the soup extra refreshing.

3. Toast the Pine Nuts

While the soup chills, toast pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently until golden and fragrant. Set aside.

4. Serve

Pour chilled soup into bowls. Top with toasted pine nuts, a drizzle of olive oil, and fresh herbs. Add a swirl of yogurt if you’re feeling fancy.

Make It Your Own

• Add avocado to the blender for a richer, creamier version
  
• Sub in kefir for an ultra-tangy, probiotic-rich twist
  
• Add a few ice cubes before blending for an instant chill
  
  

Tag Me in Your Bowls!

Try this creamy cucumber soup? I’d love to see your take! Tag me @thefoodstylistrd and show me how you’re keeping cool in the kitchen this summer 🥒💚