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.

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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

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.

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.

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.