Cold Cucumber Soup Recipe

Summer is the perfect time to embrace refreshing, light, and nourishing foods that don’t require much heat in the kitchen. If you’re tired of the same old salads and smoothies, why not try something different-like a chilled cold cucumber soup? This vibrant dish is not only cooling but also packed with vitamins, minerals, and hydration to keep you feeling your best during those hot, sunny days.

Cold cucumber soup is a no-cook, nutrient-packed treat that perfectly balances lightness and flavor. It’s versatile, easy to prepare, and works wonders as either a starter, a side, or even a light main course on a warm afternoon. The creaminess, the crunch of fresh vegetables, and the touch of herbs and tangy yogurt make this soup a true summer delight.

Ready to cool off in the kitchen? Let’s dive into a recipe that’s as fun to make as it is to eat!

If you’ve never had cold cucumber soup before, you’re in for a treat! This recipe combines the freshness of cucumbers with a silky smooth texture, tangy yogurt, and herbs to create a dish that is perfect for your summer menu.

Ingredients Needed

2 large cucumbers (preferably English cucumbers, which are milder and less bitter)
1 cup plain Greek yogurt (for creaminess and a slight tang)
1/2 cup fresh dill (finely chopped for that herbaceous zing)
1/4 cup fresh mint (to add a refreshing note)
1/2 medium red onion (finely chopped, for a bit of sharpness)
1/4 cup olive oil (adds richness and smooth texture)
2 tablespoons lemon juice (freshly squeezed for a citrusy kick)
1 cup cold water (adjust depending on how thick you want the soup)
Salt and pepper to taste (don’t forget this basic seasoning)
Optional garnishes: Sliced cucumber, a drizzle of olive oil, fresh dill sprigs, or crumbled feta cheese for extra flavor

Cooking Instructions

Prepare the cucumbers: Peel the cucumbers if they have a thick skin. If using English cucumbers, you can leave the skin on for extra texture and nutrients. Cut them in half lengthwise, remove the seeds with a spoon, and chop the cucumber into chunks.
Blend the ingredients: In a blender or food processor, add the chopped cucumbers, Greek yogurt, dill, mint, red onion, olive oil, lemon juice, and a pinch of salt and pepper. Add about half a cup of cold water to start and blend until smooth and creamy. If you prefer a thinner consistency, you can add more water to your liking.
Taste and adjust: Once the soup has reached a smooth, creamy consistency, taste it and adjust the seasoning. You might want a little more lemon juice for tang, or a pinch more salt to balance the flavors. If it’s too thick, add a bit more cold water.
Chill the soup: Transfer the blended soup to a bowl or container and refrigerate it for at least an hour. The soup should be served cold to truly appreciate its refreshing nature. Chilling it also allows the flavors to meld together more harmoniously.
Serve and garnish: When you’re ready to serve, give the soup a quick stir and ladle it into bowls. Garnish with fresh cucumber slices, a drizzle of olive oil, a few sprigs of dill, or even some crumbled feta for a bit of richness. Serve it with crusty bread or enjoy it on its own as a light lunch or dinner.

Ingredient Insights

Cucumbers: These low-calorie vegetables are packed with water (about 95%) making them an excellent hydrating choice for hot weather. They also contain vitamins K and C, and antioxidants like beta-carotene, which are great for your skin and immune system.
Greek yogurt: Greek yogurt is thicker and creamier than regular yogurt, which helps give this soup its luxurious texture. It’s also full of probiotics, which are beneficial for gut health, and provides a good amount of protein for an added nutritional boost.
Dill: This herb is often associated with pickles, but it’s also a powerhouse in the flavor department. It contains antioxidants and has been used traditionally for its digestive properties. In this soup, dill adds a refreshing, tangy flavor that perfectly complements the cool cucumber.
Mint: With its bright and cooling properties, mint enhances the overall refreshing sensation of this soup. It pairs wonderfully with the cucumber and adds a layer of complexity to the flavor profile.
Olive oil: Besides contributing a rich texture, olive oil contains heart-healthy fats. It’s also a source of antioxidants that help reduce inflammation and support overall health.
Red onion: The slight sharpness of red onion is what gives the soup some depth. Its crispness offers a contrast to the smooth texture of the yogurt and cucumbers, balancing the overall flavor.
Lemon juice: Fresh lemon juice not only adds an invigorating burst of citrus but also helps balance the richness of the yogurt and olive oil. It also contributes to the refreshing nature of the soup.

Expert Tips

Blending tips: If you want a super smooth soup, blend it for longer, and don’t forget to scrape the sides of your blender to ensure everything gets well mixed. For an even silkier texture, you can pass the soup through a fine mesh strainer after blending.
Customize your texture: You can control the thickness of the soup by adjusting the amount of water. For a chunkier version, pulse the cucumbers and yogurt a few times in the blender rather than blending everything to smooth perfection. You can also leave a few cucumber chunks in for extra texture.
Make it ahead: This soup actually tastes better when made in advance! The flavors meld together over time, so you can prepare it the day before you plan to serve it. Just make sure to keep it chilled until you’re ready to serve.
Garnishes: For added texture and flavor, top with a dollop of sour cream, a sprinkle of crumbled feta cheese, or even roasted chickpeas for some crunch. These toppings not only enhance the flavor but also give your dish an elegant touch.

Recipe Variations

Vegan version: Swap the Greek yogurt for a non-dairy alternative like coconut yogurt or cashew cream. You can also skip the feta garnish and opt for more fresh herbs for a fully plant-based option.
Spicy kick: If you enjoy a little heat, add a minced jalapeño or a dash of cayenne pepper to the soup before blending. The mild spiciness will contrast beautifully with the cool cucumber base.
Add more veggies: For extra nutrition and flavor, try adding some roasted red peppers or a handful of spinach to the soup. These veggies blend in seamlessly and add another layer of complexity.
Herb variations: While dill and mint are traditional, you can experiment with other herbs like parsley or tarragon. These fresh herbs will offer their own unique flavors, transforming the soup each time you make it.
Zesty citrus: Try swapping lemon juice for lime juice or adding a little bit of orange zest for a more exotic twist.

Final Words

Cold cucumber soup is a beautifully versatile and refreshing dish that can easily be adjusted to suit different tastes and dietary needs. Whether you’re hosting a summer gathering or just want a quick, healthy meal, this soup is the perfect go-to. It’s light yet filling, nourishing yet full of flavor. The best part? It doesn’t require any cooking, so it’s a breeze to prepare and serve.

The combination of cool cucumbers, creamy yogurt, zesty herbs, and tangy lemon creates a symphony of flavors that’s truly a treat for the senses. This soup will make you look forward to those long summer days and keep you feeling refreshed and satisfied.

Cold Cucumber Soup Recipe