Easy Cold Cucumber Soup Recipe
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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 and pureed in a blender in 5 minutes or less, plus chilling time.
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It’s a cold soup that is so incredibly bright and flavorful that you’ll want to make it all season!
Healthy, delicious… and easy. Summers are made for soups like this.
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. Be sure to thinly slice the cucumbers for the soup and reserve some diced cucumbers for garnishing the top of the soup too!
- Greek yogurt—This adds a delicious texture to the soup with a slightly tangy flavor. If you prefer, you can substitute it for sour cream.
- 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 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 thinly slice the cucumbers and shallots. It’s okay if there are a few bigger chunks.
Step 2: Blend
Add the thinly sliced cucumbers, yogurt, lemon juice, shallot garlic, herbs, olive oil, salt and pepper to a blender or food processor and blend until smooth.
Step 3: Chill
When the soup is creamy and smooth, refrigerate for 4 hours or overnight to thicken.
How to Remove Seeds from Cucumbers
Lay the cucumber on a cutting board and slice it 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.
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.
How to Serve Cucumber Soup
Serve the chilled soup in small bowls or small glasses. Garnish with diced cucumbers, finely chopped red onion, and sprigs of fresh dill. Finally, drizzle with a bit of olive oil for flavor and creaminess.
5 Minute Cold Cucumber Soup
Ingredients
- 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
Instructions
- Seed and roughly chop the cucumber and shallot. Reserve a bit of cucumber for garnishing the soup, this you will finely chop.
- 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.
- Cover and refrigerate for at least 4 hours or overnight.
- 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.
Video
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Serving size?
Hi Amy, the recipe yields about 5 cups. The glasses I use (those pictured) are 6 ounces each.
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.
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!
Delicious and great for a hot summer day also helps utilize the cucumbers from the garden!
Hi, Mickey! Thank you so much for trying the cucumber soup! I love it, too, for all of those reasons!