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 Mediterranean 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

More Favorite Cucumber Recipes

If you loved this recipe, try one of these next:

Cold Cucumber Soup

rate this recipe:
5 from 12 votes
Prep Time: 10 mins
Chilling Time: 4 hrs
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

  • 6 Persian cucumbers, thinly sliced, reserve a few slices for garnish
  • cups plain whole milk Greek yogurt
  • ¾ cup fresh basil
  • ¼ cup extra-virgin olive oil, more for drizzling
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons fresh dill
  • 1 garlic clove
  • ¾ teaspoon sea salt
  • ½ teaspoon honey
  • Freshly ground black pepper
  • Fresh mint, dill, or chives, for garnish

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.
  • Serve in bowls and garnish with the reserved cucumber slices, fresh herbs, drizzles of olive oil, and freshly ground black pepper.

Notes

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

6 comments

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Rate this recipe (after making it)




  1. Christine
    07.26.2021

    5 stars
    This soup was amazing – thank you.

    Was wondering about a vegan option – any ideas how to sub for the yogurt ? Thanks !

    • Jeanine Donofrio
      07.27.2021

      Hi Christine, I haven’t tested this, but I would try using 1 cup raw cashews plus 1/2 cup water in place of the yogurt. If it’s thick in the blender, add water until you reach a nice consistency.

  2. Cynthia
    07.25.2021

    So incredibly good and refreshing! I didn’t have quite as much basil as called for and had to use half dried dill (subbed in 1 t dried dill for 1 T of the dill), but it is still fantastic! Thanks!

  3. Chinese Food
    07.22.2021

    These look amazing, all are perfect even color! – I’ll have to try making these. Love it!

  4. Susan Leahy
    07.20.2021

    Hello, this looks delicious! For a dairy free option, would some other milk, like coconut, work in combination with a plant based yogurt? Thanks!

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

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.