Cold Cucumber Soup

This cold cucumber soup recipe is perfect for hot summer days. Creamy, cool, bright, and refreshing, it's a delicious, nourishing starter or side dish.

Cucumber soup

This cold cucumber soup is everything I want on a hot summer day. To make it, you don’t have to turn on the oven, the stove, or even the grill. Just toss the ingredients into a blender, puree, and chill! After a few hours in the fridge, this cucumber soup will be so creamy, cool, bright, and refreshing that you won’t be able to resist going back for seconds.

Cucumber soup recipe ingredients

Cucumber Soup Recipe Ingredients

Here’s what you’ll need to make this cucumber soup:

  • Cucumbers, of course! I love to use delicate, thin-skinned Persian cucumbers in this recipe. Don’t forget to save a few slices for garnish! They add a nice crunch to this cool, creamy soup.
  • Greek yogurt – It gives the soup its delicious creamy texture and tangy flavor.
  • Extra-virgin olive oil – For richness.
  • Fresh herbs – I blend basil and dill into the soup and scatter more dill, fresh mint, or chives on top.
  • Lemon juice – It makes the soup nice and bright.
  • Garlic – It adds sharp depth of flavor.
  • Honey – Don’t worry – the honey doesn’t make this recipe sweet. Instead, it offsets the tang from the lemon and the bite from the raw garlic, creating a flavorful, well-balanced soup.
  • And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Cucumbers, basil, and dill in a blender

How to Make Chilled Cucumber Soup

This cucumber soup recipe couldn’t be easier to make! Here’s how it goes:

First, blend! Add the cucumbers, herbs, yogurt, olive oil, lemon juice, garlic, honey, salt, and pepper to a large blender, and blend until smooth.

Cold cucumber soup in a blender

Next, chill. When the soup is smooth, transfer it to the fridge to chill for at least 4 hours, or overnight.

Finally, enjoy! Serve the chilled soup in bowls with a garnish of fresh herbs, thinly sliced cucumbers, and a generous drizzle of olive oil.

Bowl of chilled cucumber soup with spoon

Cold Cucumber Soup Serving Suggestions

This cold cucumber soup is a wonderful starter or side dish. On summer nights, I often serve it as part of a light dinner with a substantial salad like my Mediterranean Chickpea SaladPanzanella Salad, or Cherry Tomato Couscous Salad. For a heartier meal, serve it as an appetizer with these Stuffed Zucchini Boats, Grilled Vegetable Skewers with Tzatziki, or my Roasted Vegetable Pasta.

This cucumber soup is also a lovely starter for a spring or summer brunch. I love pairing it with a few salads, like my Carrot Salad or Simple Green Salad, and a savory main course like a Frittata or Breakfast Casserole.

Finally, this cold cucumber soup is a perfect lunch on a hot summer day. Enjoy it with a hunk of good crusty bread or focaccia, a slice of avocado toast, or a simple sandwich. A Caprese Sandwich, a Chickpea Salad Sandwich, or an Egg Salad Sandwich would be a great choice.

Cucumber soup recipe

More Favorite Cucumber Recipes

If you loved this recipe, try one of these next:

Cold Cucumber Soup

rate this recipe:
4.97 from 31 votes
Prep Time: 10 mins
Chilling Time: 4 hrs
Serves 8
This chilled cucumber soup recipe is a delicious summer starter or side dish! Fresh herbs, Greek yogurt, and lemon juice make it bright, creamy, and refreshing. Gluten-free.

Ingredients

  • 6 Persian cucumbers, thinly sliced, reserve a few slices for garnish
  • cups plain whole milk Greek yogurt
  • ¾ cup fresh basil
  • ¼ cup extra-virgin olive oil, more for drizzling
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons fresh dill
  • 1 garlic clove
  • ¾ teaspoon sea salt
  • ½ teaspoon honey
  • Freshly ground black pepper
  • Fresh mint, dill, or chives, for garnish

Instructions

  • In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and several grinds of pepper and blend until smooth. Chill for at least 4 hours.
  • Serve in bowls and garnish with the reserved cucumber slices, fresh herbs, drizzles of olive oil, and freshly ground black pepper.

Notes

Note: I like to serve this with crusty bread or this focaccia recipe.

29 comments

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Rate this recipe (after making it)




  1. Donna Ryan-Cochrane
    09.23.2022

    5 stars
    I grew cucumbers this year and had so many that I decided to try this cucumber soup. I am not a fan of cold soups, but I loved this.! Now, my cucumbers are still producing so would love to make the soup and freeze for other meals. ( Thanks for the suggestions as to what pairs well with it.) Have you tried to freeze it? Any suggestions? Glad I found your site.

  2. Donna
    09.06.2022

    My mom brought over more cukes from her garden than I knew what to do with and then I found this recipe. So good! Flavors are perfectly balanced and the color is beautiful. I wouldn’t change a thing. Serving with roasted shrimp and crusty bread.

  3. Sarah
    08.31.2022

    5 stars
    Lovely. I used 1 large and 1 hugeseedless regular cucumber. So good

    • Jeanine Donofrio
      09.02.2022

      Hi Sarah, I’m so glad you enjoyed it!

  4. Lyse
    08.12.2022

    I have regular cucumbers in my garden. Do I need to peel then? and how many cups? Thanks

    • Jeanine Donofrio
      08.13.2022

      Hi Lyse, it depends on their size. If they’re very large you could use maybe 4 cucumbers to replace 6 mini Persian cucumbers. Yes, I would peel them.

  5. Susan Woodman
    08.09.2022

    5 stars
    Super easy. I used 4 regular cucumbers medium sized and it was perfect.

    • Jeanine Donofrio
      08.10.2022

      I’m so glad you loved it!

  6. Dana
    07.25.2022

    5 stars
    I was wondering how long soup stays fresh in fridge? It is delicious & refreshing!!!

    • Lee
      08.01.2022

      5 stars
      A great simple, delicious and refreshing soup. We loved it ❤️

  7. DC Cook23
    03.12.2022

    This was ridiculously easy and super tasty. I didn’t even chill it before devouring a whole bowl. I increased salt to one teaspoon.

    • Jeanine Donofrio
      03.13.2022

      I’m so glad you enjoyed it!

  8. Natalie Jeffrey
    02.24.2022

    5 stars
    This is a fabulous recipe. But you need to adjust the serving size. This does not serve 8 people.

  9. Susan
    08.12.2021

    5 stars
    Anyone know if this soup can be frozen?

    • Jeanine Donofrio
      08.12.2021

      Hi Susan, I wouldn’t freeze this one, but I would freeze any of our hot soups.

      • Donna Ryan-Cochrane
        09.23.2022

        I just asked this question about freezing and find here that you don’t recommend it. I am wondering if the intention was to freeze the whole batch ( in my case because of excess cucumbers) the ingredients could all be added except the yogurt, which would be added and mixed in when the soup was thawed before serving. I wonder if anyone has tried this.

        • Jeanine Donofrio
          09.23.2022

          Hi Donna, I’m really not sure without having tried it. I’m unsure how yogurt and cucumbers (together or separate) would freeze and thaw and how the texture might change. I wish I could be more helpful! If you give it a go, can you report back?

  10. Mona
    08.04.2021

    I have many harder cukes, different varieties. How many cups of cucumbers does the person ones in the recipe yield? I’ll use my garden fresh. Looks delish.

    • Jeanine Donofrio
      08.04.2021

      Hi Mona, I didn’t measure them in cups, but they’re small and thin cucumbers – if yours are larger you could use a bit less. This recipe is flexible enough, it should turn out fine without an exact measurement.

  11. Christine
    07.26.2021

    5 stars
    This soup was amazing – thank you.

    Was wondering about a vegan option – any ideas how to sub for the yogurt ? Thanks !

    • Jeanine Donofrio
      07.27.2021

      Hi Christine, I haven’t tested this, but I would try using 1 cup raw cashews plus 1/2 cup water in place of the yogurt. If it’s thick in the blender, add water until you reach a nice consistency.

      • Shannon
        08.25.2022

        4 stars
        Verified! I used the cashews and water as directed and the result was silky smooth. I did add a little more lemon juice for tang since the yogurt would have brought to this dish.

  12. Cynthia
    07.25.2021

    So incredibly good and refreshing! I didn’t have quite as much basil as called for and had to use half dried dill (subbed in 1 t dried dill for 1 T of the dill), but it is still fantastic! Thanks!

  13. Chinese Food
    07.22.2021

    These look amazing, all are perfect even color! – I’ll have to try making these. Love it!

  14. Susan Leahy
    07.20.2021

    Hello, this looks delicious! For a dairy free option, would some other milk, like coconut, work in combination with a plant based yogurt? Thanks!

    • DC Cook23
      03.12.2022

      I think coconut milk would alter flavor substantially (in a bad way)

    • Margaret
      08.18.2022

      5 stars
      I’ve made it with coconut yogurt and almond yogurt and thought both were delicious.

      • Jeanine Donofrio
        08.19.2022

        I’m so glad you enjoyed it both ways, thank you for sharing!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.