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This is a refreshing summer recipe for cold cucumber soup. This refreshing soup only takes 5 minutes to make, there is no cooking required. It’s the perfect summer appetizer or side dish.
Why try this cucumber soup recipe?
- No cooking – in summer, none of us wants to spend hours behind the stove, heating our houses, so why not add this chilled cucumber soup to your summer menu?
- Few ingredients – 5 ingredients is all it takes to make it (with 1 being completely optional)!
- Light and refreshing soup recipe – nothing better than a glass of chilled soup on a hot day!
- Healthy – yes, this soup is good for you and because all the ingredients are fresh, you are getting the most out of them.
- Helps to keep your body hydrated
- Quick preparation
To make this chilled cucumber soup recipe you will only need a blender. There is no sautéing, no cooking required to make this chilled soup which is great in hot summer months.
How to make cold cucumber soup
Rinse and peel cucumbers. Cut them into chunks and throw in a blender altogether with the rest of the ingredients – Greek Yogurt, fresh dill, parsley, water, a pinch of salt and pepper and blend.
Taste it and add seasoning to your liking (this cucumber soup will definitely need more salt and pepper, but it’s better to just stir it in at the very end as everyone’s taste is different. I also like to add a splash of lemon juice (from fresh lemon).
You can drink this cold cucumber yogurt soup right away, especially when the main ingredients were kept in the fridge beforehand. If not, chill it for at least 30 minutes!
How many calories are in this cold cucumber soup recipe?
There are only 36 calories per portion in this cold cucumber soup.
What to serve with cold cucumber soup?
This is one of the summer soups that is best served in tall glasses for a quick lunch or shot glasses when entertaining at home.
It’s perfect for summer grilling and can be paired with grilled bites like grilled shrimp skewers, seared tuna or steak appetizers. If you want to garnish it, simply drizzle some olive oil over and top it with chopped onion, fresh herbs or freshly cracked black pepper.
You can also prepare a selection of cold soups like Gazpacho Soup or Spanish Garlic Soup altogether with this cucumber soup.
Tips for making the best cold cucumber soup
- You can use natural unsweetened yogurt instead of Greek yogurt.
- Fresh parsley is recommended, but can be omitted, if you don’t have it on hand.
- Make sure to use fresh herbs to achieve the best flavor!
- This summer soup requires only a few ingredients so make sure you use fresh ones!
- Cucumber skin can sometimes taste bitter, so it’s best to peel it.
- Cucumbers from your garden will give you the best chilled cucumber soup as they are more flavorful than store-bought ones, but no matter what you have on hand, use it. They are good for you (Are you wondering why eat cucumbers? They not only keep you hydrated but are also full of antioxidants and other nutrients beneficial to your body).
If you have a ton of cucumbers in your garden and looking for ways to use up cucumbers, I have a few cucumber recipes on the blog. Here are some of them:
Check out our video for how to make cold cucumber soup:
Cold Cucumber Soup
This is a refreshing summer recipe for cold cucumber soup. This refreshing soup only takes 5 minutes to make, there is no cooking required.
- 2 pounds Fresh Cucumbers , peeled and diced
- 1 cup Greek Yogurt , see note 1
- ¼ cup Fresh Parsley , chopped, see note 2
- ½ cup Fresh Dill , chopped, see note 3
- 1 Medium Onion , quartered
- black pepper , to taste
- Salt , to taste, see note 4
- ½ cup Water
- Lemon Juice , to taste (optional)
Prevent your screen from going dark
In a blender, combine diced cucumbers, Greek yogurt, chopped parsley, dill, onion, a generous pinch of black pepper, salt and water. Blend until smooth.
Taste it and add salt to your liking. Drizzle some lemon juice over and blend again.
Best served chilled!
- Greek yogurt can be substituted with natural (unsweetened) yogurt.
- You can omit parsley, but I recommend using it as well or add more dill.
- Don’t substituted fresh dill with dried. This soup only requires a few ingredients, so make sure to use fresh ones.
- I normally use somewhere between ¾-1 teaspoon of salt. Feel free to use more/less, if needed.
- This recipe should yield a little over 1 quart (1 liter) of soup. When serving this as an appetizer at a party or a side, you should get 8 glasses (6-ounce/180-milliliters each). You can also serve the soup in a larger (or smaller) glasses or bowls. The soup will thicken when standing in the fridge so make sure to give it a good mix before pouring or serve it with spoons.
- This cold cucumber soup can be stored in an airtight container or jar in the fridge up to 2 days.
- Perfect for summer outdoor entertaining as it is refreshing and can be served in glasses.
Nutrition Facts
Cold Cucumber Soup
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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