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+ servings

Cold Cucumber Soup

rate this recipe:
5 from 16 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.


  • 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


  • 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.


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