Chilled Cucumber Mint Soup

This is an American-inspired chilled savory drink built from blended cucumber, yogurt, mint, lemon, and garlic. It is thinned to a sip-able consistency with ice-cold water, then served immediately over ice or well-chilled in glasses with a mint garnish.

By Julienne

Servings: 4

Ingredients

• 500 g cucumber peeled if waxed, seeded if large, roughly chopped
• 300 g plain yogurt whole-milk or low-fat
• 120 ml cold water ice-cold
• 30 ml lemon juice freshly squeezed
• 1 count garlic clove minced
• 10 g fresh mint leaves plus extra leaves for garnish
• 4 g fine salt
• 1 g black pepper freshly ground
• 60 ml cold water ice-cold
• 100 g cucumber peeled if waxed, seeded if large, roughly chopped
• 2 g fresh mint leaves plus extra leaves for garnish
• 200 g ice cubes for serving and quick chilling

Instructions

1. Add 500 g of the cucumber, all of the yogurt, 120 ml of the cold water, all of the lemon juice, the garlic, 10 g of the mint leaves, the salt, and the black pepper to a blender. Blend until completely smooth, 30 to 45 seconds. The mixture looks pale green and smooth with no visible chunks.
2. Taste and adjust texture with up to the remaining 60 ml water if needed for a drinkable consistency. If you want it thinner, add more of the reserved water in small increments and blend briefly after each addition. The drink pours easily from a spoon and coats it lightly instead of forming a thick puree.
3. Strain through a fine-mesh strainer into a pitcher for the smoothest texture, pressing with a spoon. Stir in the remaining 100 g cucumber, finely diced, for a little fresh crunch if desired. The drink is smooth and evenly mixed, with optional small cucumber pieces suspended throughout.
4. Chill briefly in the refrigerator for 5 minutes or serve immediately over ice in 4 glasses. Garnish each glass with the remaining mint leaves and a few small cucumber pieces if desired. Each glass is cold, aromatic, and lightly garnished with mint.