This refreshing chilled soup combines smooth cucumber yogurt with crunchy cucumber pieces, dill, mint and a drizzle of chili oil. Toasted sourdough croutons add just the right amount of crunch.
Cucumber is more than just a fresh-tasting addition here; it’s the base of the soup. Blending most of it until smooth with full-fat yogurt creates a cool, creamy texture, while a handful of small cucumber pieces is kept aside for a juicy, crunchy topping. Dill and mint keep everything herbaceous without making it heavy. Lemon juice adds brightness to the yogurt and cucumber, while a little garlic brings a savory undertone.
This is especially good on days when cucumbers are firm and juicy, often in the warmer months when they’re readily available. Choose ones that feel heavy and have smooth, firm skin. The skin can sometimes be bitter or tough, so peel the cucumbers for an evenly smooth soup. If you’d rather leave them unpeeled, taste a small piece first and keep in mind that the soup will be greener.
A short chill after blending does more than just cool the soup: it gives the flavors time to come together and makes the texture more even. Taste again for lemon and salt after chilling, since cold dishes can taste a little less pronounced. If the soup is too thick, stir in cold water a little at a time. If it’s too thin, add a little more yogurt. Greek yogurt gives it a rich texture; plain yogurt works too, but makes for a lighter soup.
The chili oil adds warmth in small, controlled drops. Gently warm the oil with the chili flakes and take the pan off the heat as soon as the oil becomes fragrant; too much heat can make the chili bitter quickly. Adjust the amount of flakes to suit your taste. For a milder version, leave out the chili oil and use olive oil on its own. Toasted sourdough croutons provide a contrast to the smooth soup. Bake them until golden brown and add them just before serving so they stay crunchy.
Serve the soup as a starter in small bowls or glasses, or bring a larger bowl to the table with the toppings on the side. It goes well before a meal of roasted vegetables, fish or legumes. Cover any soup that has been cooled quickly and store it in the fridge; use within two days. Keep the croutons separate and briefly toast them again if needed. Stir the soup well before serving.
Set aside about 100 g cucumber for the topping. Peel the rest and cut everything into large chunks. Cut the reserved cucumber into small pieces.
Put the large cucumber chunks in a blender with the yogurt, cold water, lemon juice, garlic, half the dill and half the mint. Add the salt and some black pepper and blend until smooth. If you’d like a thinner soup, stir in a little extra cold water as needed.
Spoon the soup into a bowl, cover and refrigerate for at least 30 minutes. Taste, then adjust with more salt, pepper or lemon juice if needed.
Preheat the oven to 200 °C. Toss the sourdough cubes with 1 tablespoon olive oil and bake on a baking sheet for 8–10 minutes, until golden brown and crisp. Leave to cool briefly.
Meanwhile, gently warm the remaining 3 tablespoons olive oil with the chili flakes in a small saucepan over low heat. Take it off the heat as soon as the oil becomes fragrant; leave to cool.
Divide the chilled soup among four bowls. Garnish with the cucumber pieces, the remaining dill and mint, chili oil and croutons. Serve immediately.
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