Chilled Cucumber and Rice Soup with Fresh Mint

This chilled soup borrows the cooling instincts of Middle Eastern yogurt-and-cucumber dishes but blends in soft-cooked rice for body, which turns it into something more substantial than a simple dip. It's smooth, mild, and genuinely soothing to eat, especially on a warm day.

We used lactose-free yogurt to keep it dairy-gentle, and cucumber and rice are both comfortably low-FODMAP in the portions here. There's no garlic in the blend at all, just fresh mint stirred through at the end for a clean, cooling finish rather than anything sharp.

Give it at least an hour in the fridge before serving — it firms up slightly and the mint flavor settles in. Serve it as a light starter or a midday snack when you want something calming and easy to eat.