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–+ servings
Side view of glasses of cucumber soup garnished with dill and red onion
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5 Minute Cold Cucumber Soup Recipe

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.
Prep Time5 minutes
Chilling Time4 hours
Total Time4 hours 5 minutes
Servings: 8 servings
Calories: 105kcal
Author: Stephanie Wilson

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.

Nutrition

Serving: 1g | Calories: 105kcal | Carbohydrates: 6g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 56mg | Fiber: 1g | Sugar: 3g