On a sweltering afternoon or as a vibrant start to a summer dinner party, nothing refreshes and delights like a chilled bowl of Cold Cucumber Soup. Creamy, bright, and herbaceous, this simple recipe is the ultimate antidote to heat—bursting with crisp cucumbers, luscious Greek yogurt, and garden-fresh herbs in every velvety spoonful.
Why You’ll Love This Recipe
- Ultra Refreshing: Crisp cucumber and cool yogurt create the most invigorating, hydrating soup you could ever crave on a hot day.
- Easy Sophistication: This Cold Cucumber Soup looks and tastes restaurant-worthy, but comes together in just minutes using your trusty blender.
- Bursting with Herbs: Basil, dill, and mint infuse every bite with layers of fresh, fragrant flavor.
- Make-Ahead Magic: The soup’s flavor deepens as it chills, making your meal prep a breeze and your first spoonful extra flavorful.
Ingredients You’ll Need
Every ingredient in this Cold Cucumber Soup plays a starring role—each one is simple, but together, they build an irresistibly creamy, complex, and refreshing dish. Let’s go over what you’ll need and see why it matters.
- Persian cucumbers: These cucumbers are tender, nearly seedless, and have delicate skins—perfect for blending into a silky, refreshing soup.
- Plain whole milk Greek yogurt: Yogurt makes the soup luxuriously creamy and adds a tantalizing tang—whole milk yogurt gives it that beloved richness.
- Fresh basil leaves: A generous amount of basil brings stunning color and a sweet, floral essence.
- Extra-virgin olive oil: Adds body and a fruity, peppery richness that elevates the entire dish.
- Fresh lemon juice: Lemon wakes up all the flavors with its sunny brightness—don’t skip it!
- Fresh dill: Dill lends a gentle, grassy pop and classic cucumber-salad vibes.
- Garlic clove: Just a hint adds aromatic depth without overpowering the soup.
- Sea salt: Fine sea salt seasons and accentuates all the fresh flavors.
- Honey: A drizzle of honey subtly balances the tang and makes the soup taste smooth and mellow.
- Freshly ground black pepper: For a little savory zip and warmth.
- Fresh mint or chives (for garnish): These optional finishes make every bowl look and taste extra special.
Variations
This Cold Cucumber Soup is totally customizable, so you can make it your own based on what’s in your fridge, your favorite herbs, or special dietary needs. Here are a few of my favorite ways to mix things up!
- Dairy-Free: Substitute a creamy, unsweetened non-dairy yogurt (like coconut or almond) for the Greek yogurt—you’ll still get all the velvety texture, but it’ll be vegan too.
- Add Avocado: Toss in half an avocado for even more silkiness and a lovely pale green color.
- Different Herbs: Swap the basil or dill for parsley, tarragon, or cilantro if that’s what you love or have on hand.
- Spicy Kick: Slip in a slice of jalapeño or a dash of cayenne if you like subtle heat in cold soups.
- No Honey: Omit the honey for a less sweet, more savory flavor (it’s still delicious, promise!).
How to Make Cold Cucumber Soup
Step 1: Gather and Prep Your Ingredients
Start by thinly slicing your Persian cucumbers (save a handful for a pretty garnish!) and set out all your other ingredients. When everything is ready and within reach, the soup comes together in no time.
Step 2: Blend Until Silky Smooth
Add the cucumbers, Greek yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and a few twists of black pepper into your blender. Puree everything together until you have a lusciously smooth and light-green soup—take a peek and blend a bit longer if you want it extra velvety.
Step 3: Chill for Maximum Flavor
Pour the soup into a large bowl, cover, and let it chill in the fridge for at least four hours. This time is essential—it gives the flavors a chance to meld into something truly magical and ensures the soup is ice-cold when you serve it.
Step 4: Garnish and Serve
Just before serving, ladle the Cold Cucumber Soup into bowls and finish with a swirl of olive oil. Add those reserved cucumber slices, extra dill, mint, or chives, and a final twist of black pepper. Each bowl will look like a chilled, edible bouquet.
Pro Tips for Making Cold Cucumber Soup
- Choose the Right Cucumber: Persian cucumbers have a tender bite and sweet flavor—avoiding large seeds and tough skin means your soup will be smooth, not watery or bitter.
- Blending Order Matters: Layer liquids and soft ingredients (like yogurt and oil) under firmer ingredients for effortless blending and a silkier finish.
- Longest Chill, Best Flavor: Letting the soup chill for at least four hours (or overnight) really amps up the herbal infusion and results in the coldest, creamiest texture.
- Season Right Before Serving: Taste your soup after chilling and add an extra squeeze of lemon or sprinkle of salt if needed—the cold can soften flavors!
How to Serve Cold Cucumber Soup
Garnishes
The finishing touches make all the difference here! I love scattering extra cucumber slices, a few feathery sprigs of dill, fresh mint leaves, or snipped chives over each bowl of Cold Cucumber Soup. A generous drizzle of fruity olive oil and a final twist of black pepper complete the picture—every bowl looks inviting, aromatic, and restaurant-ready.
Side Dishes
This soup shines alongside something to dip and crunch—think crusty bread, grilled focaccia, crostini, or even simple pita chips. Pair it with a fresh tomato salad or a platter of seasonal veggies, and you’ve got a simple-yet-elegant meal that’ll please everyone around the table.
Creative Ways to Present
For a playful, party-worthy twist, serve the soup in chilled shot glasses or small jars topped with edible flowers or microgreens. Or, present whole cucumbers sliced lengthwise and hollowed out, then filled with the soup for individual, edible “bowls” sure to delight guests. This soup also makes a stunning opening course in minimalist white bowls or coupe glasses.
Make Ahead and Storage
Storing Leftovers
Leftover Cold Cucumber Soup keeps beautifully when stored in an airtight container in the fridge. It’ll stay fresh for up to 3 days—the flavors might deepen slightly, and you may want to re-blend or stir well before serving again, just to restore its silky texture.
Freezing
I don’t recommend freezing this soup—the yogurt base can separate and turn a bit grainy after thawing. If you do experiment with freezing, expect the texture to change, so it’s best enjoyed freshly chilled from the fridge whenever possible.
Reheating
This is one dish that should never be heated! Cold Cucumber Soup is designed to be served icy cold—just give leftovers a good stir and pour directly into chilled bowls straight from the refrigerator. If you want it extra cold, pop your serving bowls in the freezer for a few minutes before ladling in the soup.
FAQs
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Can I use regular cucumbers instead of Persian cucumbers?
Yes! If Persian cucumbers aren’t available, you can use English (hothouse) cucumbers—just peel them and scoop out the seeds first to avoid any bitterness or watery texture. Avoid common slicing cucumbers, as they’re seedier and less tender.
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Can I make Cold Cucumber Soup ahead of time?
Absolutely! This soup actually improves with time in the fridge. You can make it up to a day in advance; just give it a good stir or quick blend right before serving for the best texture.
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How can I make Cold Cucumber Soup vegan?
Simply swap in a plant-based yogurt (such as coconut or almond yogurt) and leave out the honey or use maple syrup instead. The soup will be just as creamy and vibrant!
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What’s the best way to thicken or thin my soup if needed?
If your soup turns out a bit thick, add a splash of cold water or extra yogurt to thin it to your favorite consistency. If it’s too thin, just blend in a little more cucumber or even half an avocado for a natural thickener.
Final Thoughts
If you’ve been searching for a light, nourishing, and wildly flavorful dish to brighten your table, you owe it to yourself to make this Cold Cucumber Soup. It’s the definition of cool comfort food and truly a joy to share with friends and family. I can’t wait for you to try your first spoonful—here’s to many refreshingly delicious moments ahead!
Print
Cold Cucumber Soup Recipe
- Prep Time: 10 minutes
- Total Time: 4 hours 10 minutes
- Yield: Serves 8
- Category: Blending
- Method: Blending
Description
Refreshing and creamy, this Cold Cucumber Soup is a perfect dish for a hot summer day. Made with fresh cucumbers, yogurt, and herbs, it’s a light and flavorful soup that’s easy to prepare.
Ingredients
Cucumber Soup:
- 6 Persian cucumbers, thinly sliced, reserve a few slices for garnish
- 1 1/2 cups plain whole milk Greek yogurt
- 3/4 cup fresh basil leaves
- 1/4 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
- 3/4 teaspoon sea salt
- 1/2 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.
- 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.
Chill for at least 4 hours.
Notes
- Note: I like to serve this with crusty bread or this focaccia recipe.
