A refreshing and light cold cucumber soup made with Greek yogurt and fresh herbs. It's easy to make and doesn't require cooking or heating the kitchen, so it's perfect for hot summer days.
cold cucumber soup
I love having cold soups like Tomato Gazpacho in the summer as an appetizer to a meal or as a light lunch with a sandwich. It’s like a salad in soup form! There are many variations of cold cucumber soup, but my version uses Mediterranean ingredients: cucumbers, yogurt, shallots, fresh dill, mint, and lemon juice. The cucumber-walnut garnish adds a little fat and texture for a heartier feel. It needs a few hours in the refrigerator for the flavors to meld, but cucumber soup will start to taste bitter after 24 hours, so it's best to chill it for as short a time as possible.
Why We Love This Cucumber Soup Recipe
Last year I grew so many cucumbers that I couldn't keep up. From then on, I started experimenting with fresh cucumber soup and liked the results. Creamy, refreshing and so easy to make!
- Refreshing: This cold cucumber soup will keep you hydrated on a hot summer day.
- Easy to make: Puree all ingredients in a blender and refrigerate for several hours.
- healthy: Soup, made primarily from cucumber and Greek yogurt, is a nutritious meal rich in vitamins and protein.
I would love to see if you make this easy cucumber soup recipe. Tag me in your photos on Instagram or Facebook!
Things that you need
Using the following ingredients, you can make a refreshing and flavorful cold cucumber soup that's perfect for a light, cooling meal in the summer. Scroll to the recipe card below for exact measurements..
- cucumber: Use British cucumbers (hot house cucumbers), which have smaller seeds, thinner skin, and a sweeter taste than regular cucumbers.
- Nonfat Greek Yogurt For a creamy texture and protein boost
- shallot It adds a mild onion flavor without overpowering the soup.
- Herb: Fresh dill and mint add a bright, refreshing flavor to cold cucumber soup.
- lemon juice Provides fresh citrus fruits
- olive oil It helps balance flavors and improve texture.
- salt and pepper Season your soup and enhance all its flavors. I use white pepper because it doesn't go into the soup very well, but black pepper works too.
- Walnut-cucumber garnish: Chopped cucumber, toasted walnuts, olives, salt
How to Make Cucumber Soup
To make this easy cucumber soup recipe, just throw everything into a blender! See recipe card below for full instructions..
- Prepare cucumbers: Cut one of the cucumbers into 4-inch pieces. Cut in half, remove seeds, chop finely and use for decoration. Peel the remaining cucumbers, sprinkle the seeds, and chop them coarsely.
- Mix the soup: Place peeled cucumber, yogurt, shallots, herbs, lemon juice, olive oil, salt, and pepper in a blender and blend until completely smooth. If it's too thick, add a little water until you reach your desired consistency.
- Refrigerate cucumber soup At least 4 hours or overnight.
- Before serving soupMix and check for seasoning, adding more salt and pepper if necessary.
- walnut decoration: In a small bowl, mix together the prepared cucumbers, walnuts, oil, and a little salt.
- How to Serve Cucumber Soup: Pour the soup into a bowl, lightly add the garnish on top, and top with the fresh dill.
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- cucumber: English cucumbers work best for this soup, but you can use regular cucumbers if that's all you need.
- yogurt: Feel free to use whole milk or low-fat Greek yogurt.
- Herb: Swap out one of the herbs for tarragon or basil.
- nuts: Substitute with toasted pecans or walnuts.
What to Serve with Cold Cucumber Soup
This simple cucumber soup makes a great light lunch with bread, as well as an appetizer or side dish for dinner. Here are some suggestions:
- green salad: Corn, tomato, avocado salad, watermelon, arugula, feta salad, Nicoise salad
- sandwich: Open tuna sandwich, heirloom tomato sandwich, grilled chicken panini
- protein: Grilled Steak with Tomato, Grilled Lemon-Dijon Skewers, Pork Ribs with Dijon Herb Sauce
- Grilled Seafood: Grilled Shrimp, Grilled Salmon Bruschetta, Grilled Crab Legs
- Summer Salad: Greek Pasta Salad, Roasted Corn Salad, Mediterranean Bean Salad
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This cold cucumber soup is best eaten within 24 hours of making it. If left for too long, it may taste bitter.
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Produce: 4 Servings
Serving Size: One 1/4 cup soup, 1/4 cup sauce for garnish
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Cut one of the cucumbers into 4-inch pieces, then halve lengthwise, remove the seeds and chop finely. Save the unpeeled cucumbers for garnish.
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Peel the remaining cucumbers, sprinkle the seeds, and chop them coarsely.
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In a blender, combine peeled cucumber, yogurt, shallots, dill, mint, lemon juice, 3 teaspoons olive oil, salt, and pepper. Blend until completely smooth, slowly moving to the blender's highest mode to achieve the smoothest soup. The soup should be thick and smooth and requires no water. However, if your cucumbers are particularly small, add very little water to the blender. Add 1 teaspoon at a time until desired consistency is reached.
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Place the soup in the refrigerator, cover (a blender cup will work) and chill for 4 hours or up to overnight (but not longer than 24 hours or it will taste bitter).
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When ready to serve, stir the soup, check the seasoning, and add more salt and/or pepper if needed.
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In a small bowl, toss reserved cucumbers, toasted walnuts, remaining 1 teaspoon olive oil, and a pinch of salt.
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Pour the soup into bowls, divide the garnishes between bowls, spoon them carefully so they don't sink to the bottom, and serve with more fresh dill on top.
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clothing material: One 1/4 cup soup, 1/4 cup garnish, calorie: 169 calorie, carbohydrate: 13 g, protein: 11 g, province: 9.5 g, Saturated Fat: 1.5 g, cholesterol: 2.5 mg, salt: 250.5 mg, fiber: three g, sugar: 7.5 g
