Cold Cucumber Soup

This cold cucumber soup recipe is perfect for hot summer days. Creamy, cool, bright, and refreshing, it's a delicious, nourishing starter or side dish.

Cucumber soup

This cold cucumber soup is everything I want on a hot summer day. To make it, you don’t have to turn on the oven, the stove, or even the grill. Just toss the ingredients into a blender, puree, and chill! After a few hours in the fridge, this cucumber soup will be so creamy, cool, bright, and refreshing that you won’t be able to resist going back for seconds.

Cucumber soup recipe ingredients

Cucumber Soup Recipe Ingredients

Here’s what you’ll need to make this cucumber soup:

  • Cucumbers, of course! I love to use delicate, thin-skinned Persian cucumbers in this recipe. Don’t forget to save a few slices for garnish! They add a nice crunch to this cool, creamy soup.
  • Greek yogurt – It gives the soup its delicious creamy texture and tangy flavor.
  • Extra-virgin olive oil – For richness.
  • Fresh herbs – I blend basil and dill into the soup and scatter more dill, fresh mint, or chives on top.
  • Lemon juice – It makes the soup nice and bright.
  • Garlic – It adds sharp depth of flavor.
  • Honey – Don’t worry – the honey doesn’t make this recipe sweet. Instead, it offsets the tang from the lemon and the bite from the raw garlic, creating a flavorful, well-balanced soup.
  • And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Cucumbers, basil, and dill in a blender

How to Make Chilled Cucumber Soup

This cucumber soup recipe couldn’t be easier to make! Here’s how it goes:

First, blend! Add the cucumbers, herbs, yogurt, olive oil, lemon juice, garlic, honey, salt, and pepper to a large blender, and blend until smooth.

Cold cucumber soup in a blender

Next, chill. When the soup is smooth, transfer it to the fridge to chill for at least 4 hours, or overnight.

Finally, enjoy! Serve the chilled soup in bowls with a garnish of fresh herbs, thinly sliced cucumbers, and a generous drizzle of olive oil.

Bowl of chilled cucumber soup with spoon

Cold Cucumber Soup Serving Suggestions

This cold cucumber soup is a wonderful starter or side dish. On summer nights, I often serve it as part of a light dinner with a substantial salad like my Chickpea SaladPanzanella Salad, or Cherry Tomato Couscous Salad. For a heartier meal, serve it as an appetizer with these Stuffed Zucchini Boats, Grilled Vegetable Skewers with Tzatziki, or my Roasted Vegetable Pasta.

This cucumber soup is also a lovely starter for a spring or summer brunch. I love pairing it with a few salads, like my Carrot Salad or Simple Green Salad, and a savory main course like a Frittata or Breakfast Casserole.

Finally, this cold cucumber soup is a perfect lunch on a hot summer day. Enjoy it with a hunk of good crusty bread or focaccia, a slice of avocado toast, or a simple sandwich. A Caprese Sandwich, a Chickpea Salad Sandwich, or an Egg Salad Sandwich would be a great choice.

Cucumber soup recipe

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Cold Cucumber Soup

rate this recipe:
4.95 from 69 votes
Prep Time: 10 minutes
Chilling Time: 4 hours
Total Time: 4 hours 10 minutes
Serves 8
This chilled cucumber soup recipe is a delicious summer starter or side dish! Fresh herbs, Greek yogurt, and lemon juice make it bright, creamy, and refreshing. Gluten-free.

Ingredients

Instructions

  • In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and several grinds of pepper and blend until smooth. Chill for at least 4 hours.
  • Ladle into bowls and drizzle with olive oil. Garnish with the reserved cucumber slices, freshly ground black pepper, and fresh dill, mint, and/or chives. Serve cold.

Notes

Note: I like to serve this with crusty bread or this focaccia recipe.

114 comments

4.95 from 69 votes (33 ratings without comment)

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Rate this recipe (after making it)




  1. Diane Slosser
    09.01.2025

    5 stars
    Absolutely delicious! This will be my new favorite way to use cucumbers from our garden! So bright tasting with the lemon and fresh dill! Thank you!

  2. Marina
    08.27.2025

    Can we add white beans to the soup to add protien, if we do how much do you think will be ok?

  3. Matt
    08.17.2025

    5 stars
    The best ever. Simple. Delicious. Refreshing. Don’t be shy with lemon: add more bright tang to this recipe.

  4. Selene
    08.06.2025

    What is the quantity of cucumber? Cucumbers can be all different sizes.

    • Phoebe Moore (L&L Recipe Developer)
      08.08.2025

      Hi Selene, unfortunately, we don’t have a cup measurement for the cucumbers in this recipe, but I think 1 large English cucumber or 2 medium regular cucumbers would be a good substitute for the Persian cucumbers. I hope this helps!

      • Toni
        08.29.2025

        can you freeze this recipe?

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Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.