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The starter, Light and fresh

Chilled cucumber and mint soup

Chilled cucumber and mint soup is a cold starter for 6 people that takes 20 minutes of active work and is made entirely the day before. It's very easy and costs about €1.20 per person, and the trick to getting it right is seeding the cucumbers well and serving it in glasses straight from the freezer so it stays cold to the last sip.

Here's a chilled cucumber and mint soup, a little glass of freshness ready since yesterday.

Chilled cucumber and mint soup
For
6 people
Work
20 min
Total time
4 h 30
Prep
Prepared the day before
Difficulty
Very easy
Cost per person
€1.20
Calories per person
130 kcalcalculated by Kiloach, your weight coach

This soup has the smooth, creamy texture of Greek yogurt, lifted by the freshness of cucumber and the clean bite of mint. Served chilled in a small glass, it's a pleasant surprise as a starter, nothing like the usual hot soups. The garlic stays in the background, just enough to add depth without taking over.

It's the ideal opener for a summer dinner with friends, a family lunch on the terrace, or a birthday in the middle of August, when nobody wants to turn the oven on before the meal has even started. It works well ahead of grilled fish or cold cuts, and you make it the day before without any last minute stress.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 4 h
  2. The same day Nothing to do
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

The day before, peel, seed, and blend the cucumbers with the yogurt and herbs, then let the soup chill for at least 4 hours in the fridge. Just before your guests arrive, whisk the soup to loosen it, adjust the seasoning, and put the glasses in the freezer. When it's time to serve, pour the soup, add a drizzle of olive oil and freshly chopped mint at the last moment.

The ingredients

6 people

Fruits and vegetables

  • Cucumbers 3
  • Fresh mint 1 bunch
  • Lemon 1
  • Garlic 1 cloves

Dairy

  • Greek yogurt 400 g

Pantry

  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Peel the cucumbers, halve them, scoop out the seeds with a small spoon, and cut them into chunks.

    The seeds are watery and a bit bitter, without them the soup stays nice and smooth.

  2. Blend the cucumbers with the yogurt, half the mint, the degermed garlic, the lemon juice, and the olive oil until smooth, then season with salt and pepper.

    Taste before adding salt, Greek yogurt is already a bit tangy and the cold dulls saltiness.

  3. Pour into a large bowl, cover with plastic wrap pressed directly onto the surface, and let it chill in the fridge. 4 h

    Pressing the wrap directly onto the soup prevents a skin from forming and keeps out fridge odors.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the soup out of the fridge, whisk it to loosen it up, and adjust the seasoning. Put the glasses in the freezer.

    A frosted glass keeps the soup cold down to the very last sip.

When it's time to serveThe final touches, right in front of your guests.

  1. Pour into the glasses, add a drizzle of olive oil and a few chopped mint leaves.

    Chop the mint at the very last moment with a sharp knife so it doesn't darken.

Our tips to get it right

  • Pick firm, not too large cucumbers, bigger ones tend to be more watery and dilute the flavor.
  • If the soup seems too thick when you're about to serve it, loosen it with a little very cold water rather than milk, so you don't dull the fresh taste.
  • Always chop a bit more mint than you think you need, it darkens fast once cut and you'll likely want to add more at the table.

The variations

  • Swap the Greek yogurt for a thick plain plant based yogurt for a lactose free version, the flavor will be slightly less rounded but just as fresh.
  • Add a few basil leaves along with the mint for a more fragrant version, without changing anything else in the recipe.
  • For kids, serve the soup in small glasses without the drizzle of olive oil and with less garlic, the taste will be milder.

What to serve it with

  • Light blinis or toasts on the side
  • Grilled fish as the next course
  • A well chilled rosé

Storage

The soup keeps for 2 days in the fridge in a covered or film wrapped container. It doesn't freeze well, the yogurt would break down once thawed. Always serve it cold, there's no need to reheat it.

Questions about this recipe

Can I use sour cream instead of Greek yogurt?

Yes, but the soup will be richer and less tangy. Greek yogurt gives it a thick texture and a slight sharpness that balance the cucumber nicely.

How do I keep the soup a bright green color?

Always blend the mint with cold cucumber, never with a warm liquid, which dulls the chlorophyll. Also serve it fairly quickly after blending in the second half of the mint.

What glasses work best for a nicely set table?

Small shot glasses or liqueur glasses work great for a bite sized starter, water glasses are fine if you're serving it as a full course. The key is popping them in the freezer before serving.

Can I make this soup for more than 6 people?

Yes, the recipe doubles or triples easily, just keep the same ratio of cucumber, yogurt, and mint. Blend in batches if your blender is on the smaller side.

Can a chilled cucumber and mint soup be made ahead?

Yes, it's even recommended. The recipe needs 20 min of work in total, split up like this, the day before, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a chilled cucumber and mint soup?

Allow 4 h 30 in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "very easy".

How many calories are in a chilled cucumber and mint soup?

About 130 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a chilled cucumber and mint soup cost?

About €1.20 per person, that's €7.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

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