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5 Minute Cold Cucumber Soup

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This Cucumber Soup is a delicious, bright, and creamy soup perfect for hot summer days. It’s packed with healthy ingredients, pureed in a blender, in 5 minutes or less plus chilling time.

Side view of glasses of cucumber soup garnished with dill and red onion

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It’s a cold soup so incredibly bright and flavorful that I think you’ll find yourself making it all season!

Healthy, delicious… and easy. Summers are made for soups like this.

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“Delicious and great for a hot summer day, also helps utilize the cucumbers from the garden!”

Health Benefits of Cucumbers

While this cucumber soup is absolutely delicious and worth adding to your summer menus, cucumbers pack a lot of health benefits too. Here are 3 reasons to add cucumbers to your diet:

  1. High in nutrients: eating cucumbers with their peel provides maximum nutrients
  2. Contains antioxidants: including flavonoids and tannins, which prevent the accumulation of harmful free radicals and may reduce the risk of chronic disease
  3. Promotes hydration: cucumbers are composed of 96% water.
Glasses of Cold Cucumber Soup served in the garden

Cucumber Soup Serving Ideas

On summer afternoons or evenings, this soup is perfect as a starter, for lunch, with a summer afternoon tea in the garden, or with a light dinner on the patio.

It’s also perfect for brunch along with quiche, salads, or pasta.

Or simply add beautiful crusty bread and it’s a meal all on its own.

Cold Soup is a Staple of Summer

Cold soups are a staple of summer. And there is a variety found in cuisines around the world. Here are some of the most popular to try this summer:

  • Vichyssoise (French potato soup)
  • Borscht (Russian soup)
  • Gazpacho Andalouse (Spanish cold soup)
  • Salmorejo (Spanish tomato soup)
  • Ajoblanco (Spanish almond soup)
  • Watermelon Gazpacho
  • Chilled Cucumber Soup

Cucumber Soup Recipe Ingredients

Here’s what you’ll need to make this cucumber soup. The exact measurements are in the recipe card at the bottom of this post.

  • Cucumbers – I love to use thin-skinned English cucumbers but Persian cucumbers are delicious too. Reserve some for garnishing the top of the soup too!
  • Greek yogurt – Adds a delicious texture to the soup with a slightly tangy flavor.
  • Extra-virgin olive oil – For richness and flavor.
  • Fresh herbs – This gives a lovely flavor to this simple soup. I like to use fresh dill, parsley, and basil. Save some sprigs of dill to garnish the top.
  • Lemon juice – Brightens the flavor and tastes like summer!
  • Shallot and Garlic – This adds a delicious richness and depth of flavor.
  • Red onion – Use as a garnish for beautiful color and pleasing crunchy texture.
  • Salt and pepper – to taste.

Kitchen Tools to Make Cold Cucumber Soup

  • Blender or Food Processor
  • Vegetable knife for chopping shallots and cucumbers
  • Small soup bowls or glasses to serve

How to Remove Seeds from Cucumbers

Lay the cucumber on a cutting board and slice in half lengthwise and then each half, lengthwise. You are quartering the cucumbers. Then with a spoon or knife, gently run down each quarter’s edge to remove the seeds. Keep as much cucumber flesh as possible.

How to Make Chilled Cucumber Soup

This 5-minute soup is the easiest you will ever make!

Step 1: Roughly chop the cucumbers and shallot

Seed and roughly chop the cucumbers and shallots.

Top view of cucumber soup ingredients in a blender

Step 2: Blend

Add the cucumbers, yogurt, lemon juice, shallot garlic, herbs, olive oil, salt and pepper to a blender or food processor and blend until smooth.

Top view of blended cucumber soup in a blender

Step 3: Chill

When the soup is creamy and smooth, refrigerate for 4 hours or overnight to thicken.

How to Serve Cucumber Soup

Serve the chilled soup in small bowls or small glasses. Garnish with reserved cucumbers, finely chopped red onion, and sprigs of fresh dill. Finally, drizzle with a bit of olive oil for flavor and creaminess.

Side view of Cold Cucumber Soup ready to be served in small glasses
Side view of glasses of cucumber soup garnished with dill and red onion

5 Minute Cold Cucumber Soup

Yield: 6 - 8 servings
Prep Time: 5 minutes
Chilling Time: 4 hours
Total Time: 4 hours 5 minutes

This Cucumber Soup is a delicious and bright creamy soup, perfect for a hot summer day. It's packed with healthy ingredients pureed in a blender in 5 minutes or less, plus chilling time.


  • 2 large European cucumbers (2 ¼ lbs), seeded and chopped
  • 1 ½ cups plain Greek yogurt
  • 3 tablespoons fresh lemon juice (about 1 lemon)
  • 1 small shallot, roughly chopped
  • 1 garlic clove
  • 1/3 cup loosely packed fresh dill
  • 1/4 cup loosely packed fresh parsley leaves
  • 2 tablespoons loosely packed basil leaves
  • 1/4 cup olive oil, plus more for drizzling
  • Salt and pepper to taste
  • 1/2 red onion, finely chopped


  1. Seed and roughly chop the cucumber and shallot. Reserve a bit of cucumber for garnishing the soup, this you will finely chop.
  2. In a blender or food processor, combine the cucumber, yogurt, lemon juice, shallot, garlic, dill, parsley, basil, and olive oil. Blend until smooth. Season with salt and white pepper.
  3. Cover and refrigerate for at least 4 hours or overnight.
  4. Season the soup with salt and pepper just before serving. Garnish each serving with the finely chopped cucumbers, red onion, fresh dill sprig, and a drizzle of olive oil.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 105Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 2mgSodium: 56mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 5g

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  1. Delicious! I didn’t put in the basil which probably would have made it even better! Oh, and I find there’s no need to seed most English cucumbers. Omitting this step makes the soup even easier. Thanks.

    1. Hi Tania! I’m so glad you enjoyed this soup. It’s one of my favorites, especially on warm days. Thank you so much for trying it and letting me know how it worked for you!

    1. Hi, Mickey! Thank you so much for trying the cucumber soup! I love it, too, for all of those reasons!

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