Chilled Cucumber Mint Feta Soup (Print Version)

A cool blend of cucumber, mint, and feta offers a creamy, fresh option ideal for summer gatherings.

# What You’ll Need:

→ Vegetables

01 - 4 medium cucumbers, peeled and chopped
02 - 250 ml plain Greek yogurt
03 - 120 ml vegetable broth
04 - 15 g fresh mint leaves, packed
05 - 1 clove garlic, minced
06 - Salt and freshly ground black pepper, to taste

→ Toppings

07 - 75 g crumbled feta cheese
08 - Extra mint leaves, for garnish

# How to Make It:

01 - In a blender, combine the chopped cucumbers, Greek yogurt, vegetable broth, mint leaves, minced garlic, salt, and pepper. Blend until completely smooth.
02 - Taste and adjust seasoning as needed. Refrigerate the soup for at least 30 minutes to thoroughly chill.
03 - Divide the chilled soup among serving bowls. Top with crumbled feta cheese and garnish with additional mint leaves before serving.

# Additional Tips::

01 -
  • Ready in fifteen minutes for effortless prep
  • Relies on fresh affordable pantry staples
  • Naturally vegetarian
  • Perfect for light lunches or summer gatherings
02 -
  • This recipe is a source of protein and calcium
  • Excellent for quick make-ahead lunches
  • Very hydrating for hot days
03 -
  • Always chill the soup well before serving because cold temperature brings out cucumber flavor
  • Use an extra handful of mint for an even more vibrant green soup
  • If you like a bit of richness finish each bowl with a drizzle of good olive oil before adding feta
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