Chilled Cucumber, Zucchini, and Mint Soup

Name: Chilled Cucumber, Zucchini, and Mint Soup
Cook time: 10 min
Total time: 10 min
Cuisine: European
Ingredients: cucumber — 250 g; zucchini — 250 g; sour cream — 150 g; lemon juice — 2 tbsp; scallions — 3-4 pcs; mint sprigs — 4 pcs; salt by taste; ice cold water — 300 ml; mint; cherry tomatoes

10 minutes

Easy

This recipe is the ultimate lifesaver for this brutal heat wave - eating anything hot is completely out of the question right now, at least from 10 AM until 1 AM :) You won’t need an oven or a stove to make this soup. All you need is a knife, a cutting board, and a blender. Honestly, it doesn’t even matter if you use an immersion blender or a countertop blender; both will get the job done beautifully.

Pro tip: If you want to give this soup a lovely, zesty twist, throw a few fresh green basil leaves into the blender!

Soups & Stews Vegetarian European cuisine

20 seconds ago

Ingredients for 4 servings:

Base

cucumber
250 g
zucchini
250 g
sour cream
150 g
lemon juice
2 tbsp
scallions
3-4 pcs
mint sprigs
4 pcs
salt by taste
ice cold water
300 ml

For Serving (Optionally)

Recipe:

Ingredient Notes:

Cucumbers. For this chilled soup, it’s best to use Persian or Kirby cucumbers (short, bumpy ones). They are much less watery than long English cucumbers and pack a far more concentrated, crisp flavor.
Zucchini / Summer Squash. Any variety works beautifully here, from classic green zucchini to yellow summer squash. The golden rule is that they must be very young and firm. Avoid larger, older specimens that have started developing seeds, even soft ones—they won’t give you the right texture.
Sour cream. This adds richness, body, and that signature refreshing tang. Use a sour cream with at least 15% fat content. If you prefer a lighter option, feel free to substitute it with plain Greek yogurt.
Lemon. This helps keep the soup bright and refreshing. For an extra punch of aroma, you can grate a tiny bit of lemon zest directly into the soup, but be careful not to overdo it. You can also swap the lemon juice for lime juice if you like.
Herbs. Fresh mint delivers that classic, cooling finish, while green onions (scallions) add a nice savory bite. As mentioned in the intro, tossing in some fresh green basil leaves is also a fantastic option.
Water. This is used to thin out the purée into a proper soup consistency. Regular ice-cold water does the trick perfectly. However, for a fun textural twist, you can replace it with unflavored sparkling water or club soda.
- Another option. You can skip both the sour cream and the water entirely and use plain drinkable yogurt instead. For the proportions listed in this recipe, you will need 450 ml of drinkable yogurt.

Let’s start cooking!

Trim the ends off the cucumbers and zucchini. Coarsely chop them and place them in a blender. Add water and lemon juice. Then, stir in the sour cream, mint leaves, and coarsely chopped green onions.

Blend until smooth. Add salt to taste.

Serve. If necessary, add ice to the soup before serving.

Enjoy!

This Chilled Cucumber, Zucchini, and Mint Soup recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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