Summer is a season of brightness and breath — of doing less and tasting more.

In the warmest weeks, I find myself craving not just lighter food, but quieter meals. Something that cools the body and calms the mind. This soup has become one of my favorite companions on hot afternoons. It’s soft, simple, and incredibly refreshing.

I often serve it in small bowls, straight from the fridge, with fresh herbs and a drizzle of olive oil. It tastes like rest. Like ease. Like barefoot steps across a cool kitchen floor.

Here’s how I make it:

Chilled Cucumber & Yogurt Soup
light, tangy, and deeply refreshing
Serves 4

Ingredients:
2 medium cucumbers, peeled and roughly chopped
300 ml (about 1¼ cups) plain yogurt (Greek or regular)
1 small garlic clove, minced
1 tbsp lemon juice (or to taste)
2 tbsp fresh dill or mint, finely chopped (or a mix)
1 tbsp olive oil
Salt and freshly ground black pepper, to taste
Optional a splash of cold water to thin
Optional for garnish a drizzle of olive oil, extra herbs, or a few cucumber ribbons

Instructions

Blend the base
In a blender or with an immersion blender, combine the chopped cucumbers, yogurt, garlic, lemon juice, and herbs. Blend until smooth. Add a little cold water if needed to adjust the consistency.

Season and chill
Stir in olive oil, salt, and pepper to taste. Adjust lemon or herbs if needed. Chill the soup in the fridge for at least 1 hour before serving.

Serve with simplicity
Pour into small bowls and garnish with a drizzle of olive oil, a few extra herbs, or a twist of cucumber. Serve cold.

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This soup is one of those recipes that asks very little, but gives so much. It’s perfect as a starter, a light lunch, or a late-evening snack when the sun is still hanging on.

Let it cool you down. Let it slow you down. And let it remind you that summer can be deliciously simple.

With warmth and a little breeze,
Heartfelt Recipes