Cucumber Soup

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Have you ever had a cold soup? It might sound different, but I remember the first time I tried one — it was so flavorful and refreshing! And with the mountains of cucumbers my family goes through (a.k.a. the kid-friendly veggie side that never fails), I knew I had to create a cucumber soup recipe. Whip it up with me in just 10 minutes!

Why You Need My Cucumber Soup Recipe

• Refreshing, creamy, and silky smooth – You’ll love the crisp taste of fresh cucumbers, a splash of lemon juice, a dose of garlic, and creamy yogurt to bring it all together. It’s the perfect cool pick-me-up on a hot day!
• Healthy and easy – Just toss 7 fresh, simple ingredients into a blender and chill (literally!). My cold cucumber soup is as easy as it gets. And it’s packed with vegetables and protein.
• Perfect for summer – I’ve got lots of soup recipes here on Wholesome Yum, and zucchini soup is my fave in the summer. But when it’s really hot out, you can’t beat this cold one. And it’s a great way to use up extra cukes when I have too many.

Ingredients & Substitutions

Here I explain the best ingredients for my cold cucumber soup recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Cucumbers – For the best cucumber soup, I recommend English cucumbers, because the seeds are small, the flavor is mild, and they have a thin skin, which means you don’t have to peel them. Persian cucumbers would also work, though. Chop the cucumbers into cubes for easier blending.
• Greek Yogurt – Whole milk plain Greek yogurt will give you the creamiest texture, but if you prefer something lighter, nonfat or 2% works just fine. You can also use regular plain yogurt for a less tangy flavor.
• Olive Oil – I prefer extra virgin olive oil here, but light olive oil or avocado oil work, too.
• Lemon Juice – Fresh lemon juice works best for its bright, natural flavor, but bottled lemon juice makes a fine substitute. You can even try trading it for lime juice.
• Garlic – Normally, I’d say one clove isn’t enough, but since we’re not cooking the garlic, one large clove is perfect. Toss in two if you’ve got smaller ones. For a shortcut, jarred minced garlic will do the trick.
• Fresh Herbs – Fresh dill and chives are ideal for the flavors in my cucumber soup, but you can experiment with flat leaf parsley, basil, mint, or even green onion. I always recommend using fresh herbs to get the best flavor, but if you need to use dried, just use 1/3 of the amount since they’re more concentrated.
• Sea Salt & Black Pepper

How To Make Cucumber Soup

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Blend all the ingredients. Place the chopped cucumbers, yogurt, olive oil, lemon juice, garlic, fresh herbs, salt, and pepper in a high-speed blender. Blend until smooth.
2. Chill in the fridge. Refrigerate for at least 2 hours to let the flavors develop. (I usually do this in an oversized glass measuring cup covered with plastic, but you can do it right in the blender, too.)

3. Serve. Garnish the chilled cucumber soup with a drizzle of olive oil, fresh dill and/or chives, ground black pepper, and extra cucumber slices.

My Recipe Tips

• Want the soup extra creamy? Replace a few tablespoons of the yogurt with sour cream.
• Want extra vegetables? Some cucumber soup recipes have other veggies, like tomatoes, red onions, bell peppers, or celery. Throw in whatever you like to make it your own!
• Blend until silky smooth. Depending on how long you blend and how powerful your blender is, the texture of your cucumber soup can be very smooth or slightly chunky. You can adjust to your preference, but I highly recommend making it totally smooth.
• Don’t have a powerful blender? A food processor or immersion blender would also work well.
• Adjust to taste after chilling, not before. The flavors develop more when you chill the soup, so I only make adjustments at the end. You can add more salt as needed, or a splash more lemon juice if it tastes too salty.
• Chill your soup bowls. This is not required, but I do this to keep the cucumber soup cold longer while I’m eating. And it’s the best when it’s cold!

Storage Instructions

Keep the soup in an airtight container in the refrigerator. Since it keeps well for up to 3 days and needs time to chill anyway, I love making it ahead! If it separates, you can give it a quick blend again.

Serving Ideas

My cucumber soup is tasty and light, but too light to be a meal by itself. Here are my favorite picks to round out your meal:

• Main Dishes – Grill some chicken legs or throw shrimp on the grill, and serve the chilled soup on the side. For a light, veggie-forward meal, whip up my pesto sauce and serve over zucchini noodles.
• Salads – Craving a soup-and-salad lunch? Pair your soup with my classic chicken Ceasar salad or a Caprese salad. Try my quinoa salad for a more hearty option.

More Fresh Cucumber Recipes

If you make this cucumber soup and have more fresh cucumbers to use up, try one of my other recipes with them:

Creamy Cucumber Salad

Salmon Cucumber Bites

Cucumber Noodles

Cucumber Tomato Salad

My Favorite Blender For This Recipe

I swear by this blender! It makes my cucumber soup velvety smooth, and cleans up in seconds. (I just blend some water with dish soap in it, then rinse.)

Recipe Card

5 from 8 votes

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Cucumber Soup

My cold cucumber soup recipe is so refreshing for hot days! Make it in 10 minutes with Greek yogurt, olive oil, lemon, garlic, and herbs.

Prep: 10 minutes

Chilling Time: 2 hours

Total: 2 hours 10 minutes

Author: Maya Krampf from Wholesome Yum

Servings: 5 (adjust to scale recipe)

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Ingredients

Tap underlined ingredients to see the ones I use.

• 2 large Cucumbers (diced; ~5 cups or 26 oz) ▢
• 1 1/2 cups Greek yogurt ▢
• 3 tbsp Extra virgin olive oil ▢
• 2 tbsp Lemon juice ▢
• 1 clove Garlic (peeled; mine was large, use 2 if they are smaller) ▢
• 2 tbsp Fresh dill (coarsely chopped) ▢
• 2 tbsp Fresh chives (coarsely chopped) ▢
• 3/4 tsp Sea salt ▢
• 1/8 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Add all of the ingredients to a high-speed blender. Blend until smooth.

2. Transfer the soup to the fridge and chill for at least 2 hours.

3. Transfer into bowls and enjoy! If you like, garnish with a drizzle of olive oil, more fresh dill and chives, ground black pepper, and sliced cucumbers.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

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Maya’s Recipe Notes

Serving size: 1 cup

📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle!

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 126

Fat 8.8g

Protein 6.9g

Total Carbs 5.1g

Net Carbs 4.2g

Fiber 0.9g

Sugar 3.7g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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Try More Of My Recipes

• 
  Zucchini Soup
• 
  Cucumber Tomato Avocado Salad
• 
  Cream Of Asparagus Soup
• 
  Radish Salad

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Gratitude Moment

Here’s me enjoying a moment of quiet at the lake. If you’re paying close attention, you’ll notice this is the same picture from my sun-dried tomatoes post.

That’s because there’s also me not pictured, running around like a chicken with its head cut off, trying to keep up with “all the summer things”.

Anyone else feel like summer relaxation is overestimated? It’s easy to get swept up in “perfection” you see on the internet, but here’s your reminder (and mine) that real life is messy… and that it’s ok.

But even when life gets hectic, I hope you’ll find 10 minutes to whip up a batch of this cold cucumber soup. I’m grateful for this refreshing pick-me-up this summer.