If you’re looking for a dish that’s as refreshing as it is beautiful, Cold Cucumber Soup is pure summertime in a bowl. Creamy, ultra-chilled, and bursting with the crisp flavors of cucumber and fresh herbs, this recipe is about to become your new warm-weather hero.
Why You’ll Love This Recipe
- Ultra-Refreshing: This chilled soup is like edible air-conditioning—light, cool, and crisp on even the hottest day.
- Bursting with Garden-Fresh Flavor: You get layers of taste from bright basil, fragrant dill, zingy lemon, and creamy yogurt—no heat required!
- So Simple, So Impressive: Everything goes in the blender, but the end result feels totally gourmet—no one will believe it took 10 minutes to prep.
- Make-Ahead Magic: Perfect for entertaining, picnics, or quick lunches, this Cold Cucumber Soup tastes even better once it’s had time to chill.
Ingredients You’ll Need
This Cold Cucumber Soup keeps things deliciously simple, but each ingredient has a starring role—think creamy richness, herbal brightness, silky olive oil, and the pure, crisp essence of peak-season cucumbers. Let’s break down what you’ll need (and why!).
- Persian cucumbers (6, thinly sliced): Tender, sweet, and virtually seedless, these cucumbers create the ultimate smooth texture and fresh flavor.
- Plain whole milk Greek yogurt (1½ cups): Adds luscious creaminess and a subtle tang that balances the cool cucumber.
- Fresh basil leaves (¾ cup): Brings in citrusy, peppery notes and that unmistakable green vibrance.
- Extra-virgin olive oil (¼ cup, plus more for drizzling): Gives a rich, silky finish and depth of flavor.
- Fresh lemon juice (3 tablespoons): Perks up every bite with just the right zing.
- Fresh dill (2 tablespoons, plus more for garnish): Signature herbal flavor that absolutely sings in cold soups.
- Garlic clove (1): One small clove is all you need for gentle savoriness without overpowering.
- Sea salt (¾ teaspoon): Wakes up all the flavors in the bowl.
- Honey (½ teaspoon): Rounds out the tart and savory elements with a touch of sweetness.
- Freshly ground black pepper For a little kick and complexity.
- Fresh mint or chives For that optional, extra-lovely garnish.
Variations
One of the joys of Cold Cucumber Soup is how flexible it is! Whether you’re working with what you’ve got in the fridge or adapting for different diets, there are endless ways to make this recipe your own—don’t be afraid to play.
- Dairy-Free: Substitute your favorite thick, unsweetened coconut or cashew yogurt for a creamy, plant-based version.
- Herb Swap: Mix in fresh cilantro, tarragon, or parsley depending on what’s in your herb garden (or what you love most!).
- Extra Protein: Stir in a spoonful of hemp seeds when blending for an extra boost.
- A Touch of Spice: Add a pinch of crushed red pepper or a slice of jalapeño for gentle heat.
- Citrus Twist: Swap lemon for lime for a new flavor profile—delicious with added mint.
How to Make Cold Cucumber Soup
Step 1: Prep and Measure
Gather and measure out all your ingredients for Cold Cucumber Soup. Thinly slice those beautiful Persian cucumbers (reserving a few slices for garnish), tear your herbs off their stems, and get your measuring cups ready. Prepping in advance makes the blending step a breeze!
Step 2: Blend Until Silky Smooth
Add the sliced cucumbers, Greek yogurt, fresh basil, olive oil, lemon juice, dill, garlic, sea salt, honey, and a generous grind of black pepper to your blender. Blend on high until the mixture is completely smooth and creamy—about 1–2 minutes. Scrape the sides down once or twice to catch any stray herbs.
Step 3: Chill Thoroughly
Pour your soup into a pitcher or bowl, cover, and chill it in the fridge for at least 4 hours (even overnight, if you have time). This step is crucial for flavor: the soup will taste brighter, smoother, and even more refreshing once everything melds cold together.
Step 4: Garnish and Serve
When ready to serve, ladle the Cold Cucumber Soup into bowls. Drizzle with a swirl of extra olive oil, top with reserved cucumber slices, a dash of black pepper, and finish with a flourish of dill, mint, or chives. It’s that easy—and so gorgeous!
Pro Tips for Making Cold Cucumber Soup
- Pick the Right Cucumbers: Persian cucumbers blend up silky and mild—if you can’t find them, use English cucumbers and peel for best texture.
- Don’t Skip the Chill: Thorough chilling amplifies both flavor and texture—serve this Cold Cucumber Soup ice-cold for ultimate refreshment.
- Never Overdo The Garlic: A little garlic goes a long way—use only one clove for gentle depth without bitterness.
- Make Ahead for Parties: This soup lasts beautifully for a day or two, so prep in advance for hassle-free entertaining!
How to Serve Cold Cucumber Soup
Garnishes
A scattering of thin cucumber slices, an extra drizzle of good olive oil, and a sprinkle of tender herbs like dill or mint instantly elevate every bowl. Try a dash of flaky sea salt or a swirl of Greek yogurt if you want to make it extra-pretty—visual appeal goes a long way with chilled soups!
Side Dishes
This Cold Cucumber Soup is lovely served with thick slices of rustic bread, homemade focaccia, or a platter of crudité. For something heartier, add an open-faced smoked salmon sandwich or a fresh tomato salad on the side. It makes a bright starter or a light lunch all by itself!
Creative Ways to Present
Try pouring the soup into shot glasses for a stunning party appetizer or amuse-bouche. For picnics, ladle into mason jars and pack a little bundle of garnishes on the side. You can even serve Cold Cucumber Soup in hollowed-out cucumber “cups” for a clever, edible bowl.
Make Ahead and Storage
Storing Leftovers
Cold Cucumber Soup keeps beautifully in an airtight container in the refrigerator for up to 2–3 days. Give it a good stir before serving, as the soup can lightly separate while chilling—don’t worry, that’s totally normal!
Freezing
Freezing isn’t recommended for this recipe, since the yogurt base can turn grainy and the fresh herbs lose their gorgeous green color after thawing. For the freshest flavor and perfect creamy texture, stick to chilling, not freezing.
Reheating
This soup is meant to be enjoyed cold, straight from the fridge. There’s no need—or reason!—to reheat; just ladle, garnish, and serve. If your soup gets extra cold or slightly too thick in the fridge, let it sit at room temperature for a couple minutes before serving.
FAQs
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Can I make Cold Cucumber Soup ahead of time?
Absolutely—the flavors get even better as they mingle in the fridge! Prepare the soup up to a day in advance and store it tightly covered until you’re ready to serve.
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What’s the best way to get a silky-smooth texture?
Using a high-powered blender allows all the herbs and cucumbers to fully puree, making the soup exceptionally creamy. Be sure to blend long enough and scrape the sides as needed for an ultra-smooth finish.
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Can I use regular cucumbers instead of Persian?
Yes! If you use regular or English cucumbers, peel them and scoop out the seeds for the best texture and flavor. Persian cucumbers are just a little sweeter and thinner-skinned, so they’re especially convenient.
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Is Cold Cucumber Soup healthy?
Definitely! It’s naturally low-carb and packed with hydrating veggies, protein, and probiotics from yogurt. You can even make it dairy-free with plant-based yogurt if desired.
Final Thoughts
If you’ve never made Cold Cucumber Soup before, now’s the perfect time to give it a try. It’s easy, elegant, and every spoonful tastes like a bite of pure summer. Grab those cucumbers and get blending—I promise, your taste buds (and your friends!) will thank you.
Print
Cold Cucumber Soup Recipe
- Prep Time: 10 minutes
- Total Time: 4 hours 10 minutes
- Yield: Serves 8
- Category: Soup
- Method: Blending, Chilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Cold Cucumber Soup is a refreshing and creamy dish perfect for hot summer days. Made with fresh cucumbers, Greek yogurt, and herbs, it’s a light and flavorful soup that is easy to prepare.
Ingredients
Cucumbers:
- 6 Persian cucumbers, thinly sliced, reserve a few slices for garnish
Soup Base:
- 1 1/2 cups plain whole milk Greek yogurt
- 3/4 cup fresh basil leaves
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh dill, plus more for garnish
- 1 garlic clove
- 3/4 teaspoon sea salt
- 1/2 teaspoon honey
- Freshly ground black pepper, to taste
Garnish:
- Fresh mint or chives, for garnish
Instructions
- Blend Ingredients: In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and pepper. Blend until smooth.
- Chill: Refrigerate the soup for at least 4 hours to enhance the flavors.
- Serve: Ladle the chilled soup into bowls, drizzle with olive oil, and garnish with cucumber slices, black pepper, and fresh herbs.
Notes
- I like to serve this soup with crusty bread or a side of focaccia.
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 6g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg
