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.
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
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.
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.
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.
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 Chickpea Salad, Panzanella 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.
More Favorite Cucumber Recipes
If you loved this recipe, try one of these next:
- Easy Gazpacho
- Cucumber Gazpacho
- Greek Salad
- Cucumber Salad
- Dill Pickles
- Orzo Salad
- Cucumber Tomato Salad
- Tzatziki Sauce
Cold Cucumber Soup
Ingredients
- 6 Persian cucumbers, thinly sliced, reserve a few slices for garnish
- 1½ cups plain whole milk Greek yogurt
- ¾ cup fresh basil leaves
- ¼ 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
- ¾ teaspoon sea salt
- ½ teaspoon honey
- Freshly ground black pepper
- Fresh mint 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.
- Ladle into bowls and drizzle with olive oil. Garnish with the reserved cucumber slices, freshly ground black pepper, and fresh dill, mint, and/or chives. Serve cold.
Merci,pour toutes ces bonnes recettes ?
I used lemon & lime juice and skipped the dill. This absolutely delicious!!!
I’m so glad you loved it!
Hard to know the amount of cukes as cukes are very different sizes. Can you give cups?
Hi Claire, if you have Persian cucumbers, they tend to be a similar size, and using a little less or more cucumber won’t affect the soup too much. If you’re using a different type of cucumber, we unfortunately don’t have a cup measurement right now. We’ll make sure to test it and get back to you!
If you’re using large cucumbers, do you recommend removing the seeds?
Hi Kim, yes, I would probably deseed and peel if the skin is tough.
I made your cold cucumber soup for my 96 yr old mum. She liked it so much, she had seconds. We all had seconds. Truly delicious cold soup. Will make it again! Thank you for this delightful summer soup.
Aww I’m so glad everyone loved it!
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.
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.
Lovely. I used 1 large and 1 hugeseedless regular cucumber. So good
Hi Sarah, I’m so glad you enjoyed it!
I have regular cucumbers in my garden. Do I need to peel then? and how many cups? Thanks
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.
Super easy. I used 4 regular cucumbers medium sized and it was perfect.
I’m so glad you loved it!
I was wondering how long soup stays fresh in fridge? It is delicious & refreshing!!!
A great simple, delicious and refreshing soup. We loved it ❤️
This was ridiculously easy and super tasty. I didn’t even chill it before devouring a whole bowl. I increased salt to one teaspoon.
I’m so glad you enjoyed it!
This is a fabulous recipe. But you need to adjust the serving size. This does not serve 8 people.
Anyone know if this soup can be frozen?
Hi Susan, I wouldn’t freeze this one, but I would freeze any of our hot soups.
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.
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?
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.
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.
This soup was amazing – thank you.
Was wondering about a vegan option – any ideas how to sub for the yogurt ? Thanks !
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.
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.
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!
Tasty
These look amazing, all are perfect even color! – I’ll have to try making these. Love it!
Hello, this looks delicious! For a dairy free option, would some other milk, like coconut, work in combination with a plant based yogurt? Thanks!
I think coconut milk would alter flavor substantially (in a bad way)
I’ve made it with coconut yogurt and almond yogurt and thought both were delicious.
I’m so glad you enjoyed it both ways, thank you for sharing!