Cold Cucumber Soup is the definition of cool, refreshing simplicity smooth, creamy, and bursting with crisp, garden-fresh flavor. It’s the kind of dish that feels like a breath of fresh air on a hot summer day. Whether you serve it as a light lunch, an elegant starter, or a side at your next garden party, this no-cook soup delivers maximum flavor with minimal effort.
I discovered this soup one August afternoon when the temperature was soaring and turning on the stove was out of the question. A few cucumbers, some Greek yogurt, a handful of herbs, and a blender that’s all it took to create a chilled soup so light, creamy, and satisfying that it instantly became a summer favorite. It’s the perfect balance of tangy, cool, and herbaceous, like summer in a bowl.
Why You’ll Love This Recipe
- No cooking required: Just blend, chill, and enjoy — perfect for hot days.
- Light yet creamy: Greek yogurt adds body without heaviness.
- Healthy and hydrating: Packed with cucumbers, herbs, and protein.
- Make-ahead friendly: Tastes even better after chilling.
- Elegant and simple: Ideal for casual lunches or fancy summer dinners.
Ingredients You’ll Need
- 2 large cucumbers (about 500 g), peeled, seeded, and chopped
- 1 ½ cups (375 g) plain Greek yogurt
- ½ cup (120 ml) cold water or vegetable broth
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 small garlic clove, minced
- 2 tbsp chopped fresh dill (or mint for a twist)
- Salt and pepper, to taste
- Optional garnish: diced cucumber, olive oil drizzle, herbs, or toasted nuts
Step-by-Step Instructions
Step 1: Prep the Cucumbers
Peel the cucumbers, slice them lengthwise, and scoop out the seeds with a spoon. Roughly chop them into smaller pieces to make blending easier.
Step 2: Blend Until Smooth
In a blender, combine the chopped cucumbers, Greek yogurt, water (or broth), olive oil, lemon juice, garlic, and dill. Blend until completely smooth and creamy. If the soup is too thick, add more cold water one tablespoon at a time until you reach your desired consistency.
Step 3: Taste and Adjust
Season with salt and pepper, then blend again briefly to combine. Taste and adjust — you may want more lemon for brightness or more dill for flavor.
Step 4: Chill Before Serving
Transfer the soup to a bowl or pitcher, cover, and refrigerate for at least 1 hour (or up to 24 hours). The flavors will deepen and the soup will become even more refreshing when chilled.
Step 5: Garnish and Enjoy
When ready to serve, pour into bowls or glasses. Top with a drizzle of olive oil, extra herbs, or a sprinkle of chopped cucumber for texture.
Chef’s Tips for the Best Cold Cucumber Soup
- Use English or Persian cucumbers: They’re sweeter and less watery.
- Strain for extra smoothness: If you want a perfectly silky texture, strain the soup through a fine sieve after blending.
- Keep it cold: Chill your bowls and spoons before serving for an extra refreshing experience.
- Add a creamy twist: A spoonful of avocado or a splash of cream makes it extra luxurious.
- Serve it like gazpacho: Add a few chopped vegetables or croutons for crunch.
Variations & Substitutions
- Vegan option: Use coconut or almond yogurt instead of Greek yogurt.
- Spicy version: Add a small jalapeño or a pinch of cayenne for heat.
- Mediterranean style: Blend in a handful of fresh mint and a splash of white wine vinegar.
- Herb swap: Try basil, cilantro, or parsley for different flavor profiles.
- Add protein: Top with shrimp or smoked salmon for a light, elegant meal.
Serving Suggestions
This cold cucumber soup shines as a light starter or side, but it can also stand alone as a refreshing meal. Try serving it with:
- Crusty bread or pita chips for dipping.
- Grilled chicken or fish for a balanced summer plate.
- Fresh salad with tomatoes, feta, and olives for a Mediterranean pairing.
- Chilled rosé or sparkling water to complete the experience.
Common Mistakes to Avoid
- Skipping the chill: The soup needs time to cool for full flavor.
- Too much garlic: A little goes a long way — don’t overpower the cucumbers.
- Watery cucumbers: Always remove the seeds to prevent a thin texture.
- Low-quality yogurt: Use thick, full-fat Greek yogurt for the best flavor.
- Overblending herbs: Add herbs near the end to preserve their color and freshness.
Storage & Make-Ahead Tips
- Refrigerate: Store in a sealed container for up to 3 days. Stir well before serving.
- Do not freeze: The texture changes once thawed.
- Make-ahead: Ideal for prepping in the morning for a refreshing dinner or picnic dish.
Nutrition Facts (per serving, approx.)
- Calories: 140
- Protein: 7g
- Fat: 8g
- Carbohydrates: 10g
- Fiber: 1g
- Sugar: 6g
- Vitamin C: 20% DV
Cold Cucumber Soup
Equipment
- Blender for pureeing soup until smooth
- mixing bowl or pitcher for storing and chilling soup
- Knife for chopping cucumbers and herbs
- spoon or ladle for serving soup
- Refrigerator to chill before serving
Ingredients
- 2 large cucumbers (about 500 g), peeled, seeded, and chopped
- 1.5 cups plain Greek yogurt (375 g)
- 0.5 cup cold water or vegetable broth (120 ml)
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 small garlic clove, minced
- 2 tbsp chopped fresh dill (or mint)
- salt and pepper, to taste
- optional garnish: diced cucumber, olive oil drizzle, herbs, or toasted nuts
Instructions
- Peel cucumbers, slice lengthwise, and scoop out the seeds. Chop into smaller pieces for blending.
- In a blender, combine cucumber, yogurt, water or broth, olive oil, lemon juice, garlic, and dill. Blend until smooth and creamy. Add more water if needed to thin.
- Season with salt and pepper, then blend again briefly. Taste and adjust with more lemon or herbs if desired.
- Transfer soup to a bowl or pitcher. Cover and refrigerate for at least 1 hour (up to 24 hours).
- Serve cold in bowls or glasses. Garnish with olive oil, herbs, or diced cucumber.
Notes
Nutrition
Cool, Creamy, and Incredibly Refreshing
Cold Cucumber Soup is proof that sometimes, the simplest recipes are the most satisfying. Smooth and tangy with a hint of garlic and herbs, it’s a dish that feels elegant but takes minutes to prepare. It’s perfect for when you want to eat light, stay cool, and still enjoy something bursting with flavor.
Make it once, and it’ll become your go-to summer recipe — whether for a backyard lunch, a picnic, or a quiet evening when it’s just too hot to cook.
