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A refreshing and light cold Cucumber Soup made with Greek yogurt and fresh herbs. It’s easy to make, no cooking or heating the kitchen, making it perfect for a hot summer day.
Cold Cucumber Soup
I love a chilled soup in the summer, like this tomato gazpacho, as a starter to a meal or a light lunch with a sandwich. It’s like a salad in soup form! There are many variations of chilled cucumber soup, but for my version, I used Mediterranean ingredients like cucumbers, yogurt, shallots, fresh dill and mint, and a splash of lemon juice. The cucumber-walnut garnish makes it heartier with a bit of fat and extra texture. It does need a few hours in the fridge to let the flavors come together, but after 24 hours, the cucumber soup starts tasting bitter, so I recommend chilling it for as little time as possible.
Why You’ll Love This Cucumber Soup Recipe
Last year I grew so many cucumbers I couldn’t keep up. That’s when I started experimenting with fresh cucumber soups and loved how this turned out. It’s creamy, refreshing and so easy to make!
- Refreshing: This cold cucumber soup will keep you hydrated on hot summer days.
- Easy to Make: Just puree all the ingredients in the blender and refrigerate for a few hours.
- Healthy: Primarily made of cucumbers and Greek yogurt, soup is a nutritious meal packed with vitamins and protein.
If you make this easy cucumber soup recipe, I would love to see it. Tag me in your photos on Instagram or Facebook!
What You’ll Need
The following ingredients create a refreshing and flavorful chilled cucumber soup, perfect for a light and cooling meal during the summer. Scroll to the recipe card below for the exact measurements.
- Cucumbers: Use English cucumbers, also called hot house cucumbers, which have smaller seeds, thinner skins, and a sweeter taste than regular cucumbers.
- Nonfat Greek Yogurt for a creamy texture and protein boost
- Shallot adds a mild onion flavor without overwhelming the soup.
- Herbs: Fresh dill and mint add a bright, refreshing quality to the cold cucumber soup.
- Lemon Juice provides a burst of fresh citrus
- Olive Oil helps balance the flavors and improves the texture.
- Salt and Pepper season the soup and enhance all the flavors. I use white pepper because it doesn’t show in the soup, but black pepper works, too.
- Walnut-Cucumber Garnish: Chopped cucumber, toasted walnuts, olive, and salt
How to Make Cucumber Soup
To make this easy cucumber soup recipe, just throw everything in a blender! See the recipe card below for the complete instructions.
- Prep the Cucumbers: Cut a 4-inch piece off one of the cucumbers. Halve it, remove the seeds, and finely chop it for the garnish. Peel the remaining cucumbers, seed them, and roughly chop.
- Blend the Soup: Put the peeled cucumber, yogurt, shallot, herbs, lemon juice, olive oil, salt, and pepper in the blender and blend until completely smooth. If it’s too thick, add a little water until it’s at your desired consistency.
- Refrigerate the cucumber soup for at least 4 hours or as long as overnight.
- Before serving the soup, stir it, check the seasoning, and add more salt and pepper if necessary.
- Walnut Garnish: Toss the reserved cucumber, walnuts, oil, and a pinch of salt in a small bowl.
- How to Serve Cucumber Soup: Pour the soup into bowls, gently spoon the garnish on top, and top with fresh dill.
Variations
- Cucumbers: English cucumbers work best for this soup, but you could use regular cucumbers if that’s all you have.
- Yogurt: Feel free to use whole milk or reduced-fat Greek yogurt.
- Herbs: Swap one of the herbs with tarragon or basil.
- Nuts: Substitute toasted pecans or walnuts.
What to Serve with Cold Cucumber Soup
This simple cucumber soup is an excellent light lunch with some bread, but it also makes a great starter or side dish for dinner. Below are some serving suggestions:
- Green Salads: Corn, Tomato, and Avocado Salad, Watermelon, Arugula, and Feta Salad, Nicoise Salad
- Sandwiches: Open-Faced Tuna Sandwich, Heirloom Tomato Sandwich, Grilled Chicken Panini
- Protein: Grilled Steak with Tomatoes, Grilled Lemon-Dijon Skewers, Pork Chops with Dijon Herb Sauce
- Grilled Seafood: Grilled Shrimp, Grilled Salmon Bruschetta, Grilled Crab Legs
- Summer Salads: Greek Pasta Salad, Grilled Corn Salad, Mediterranean Bean Salad
Storage
It’s best to eat this cold cucumber soup within the first 24 hours of making it. It can get bitter if it sits for too long.
More Cucumber Recipes You’ll Love
Yield: 4 servings
Serving Size: 1 1/4 cups soup, 1/4 cup garnish
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Cut a 4 inch piece off one of the cucumbers, then halve it lengthwise, remove the seeds, and finely chop. Save this unpeeled cucumber for the garnish.
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Peel the remaining cucumber, seed it, and roughly chop.
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In a blender, combine the peeled cucumber, yogurt, shallot, dill, mint, lemon juice, 3 teaspoons of olive oil, the salt, and pepper to taste. Blend until completely smooth, slowly moving to the most powerful mode on your blender for the smoothest soup. The soup should be thick and smooth and not need water, but if your cucumbers were particularly small, add a very small of water to help the blender, 1 teaspoon at a time, until it reaches your desired consistency.
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Transfer the soup to the refrigerator, covered (in the blender cup is fine) and chill for 4 hours, or up to overnight (but no longer than 24 hours or it will become bitter).
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When ready to serve, stir the soup, check the seasoning, and add more salt and/or pepper if necessary.
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In a small bowl, combine the reserved cucumber, the toasted walnuts, the remaining 1 teaspoon olive oil, and a pinch of salt and toss to combine.
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Pour the soup into bowls, divide the garnish between them, gently spooning it on so it doesn’t sink to the bottom, and serve topped with more fresh dill.
Last Step:
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Serving: 1 1/4 cups soup, 1/4 cup garnish, Calories: 169 kcal, Carbohydrates: 13 g, Protein: 11 g, Fat: 9.5 g, Saturated Fat: 1.5 g, Cholesterol: 2.5 mg, Sodium: 250.5 mg, Fiber: 3 g, Sugar: 7.5 g
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