Cold Cucumber Soup is cool, creamy, and wonderfully refreshing. It’s also incredibly simple to make.
You know that phrase “cool as a cucumber?” Well, it comes to life in this lovely cold cucumber soup. The cucumber’s mild, clean, vegetal notes are enhanced with tangy Greek yogurt, bright lemon juice, and a mix of fresh herbs, producing a cool, creamy, delicious soup that is also beautiful to behold. As a first course, a summer sipper, or a refreshing no-cook main around which you can build a charming meal, this soup is also so easy to make that it will leave you feeling “cool as a cucumber” when you are done!
Although we tend to categorize soup as a comfort food to be eaten during the fall and winter months, cold soups have been a staple in many cuisines for centuries and remain so today: Gazpacho (the cold, often tomato-based vegetable soup from Spain), vichyssoise (the classic French cold leek and potato soup), and cold versions of beet borscht are just a few examples. There doesn’t seem to be a definitive origin for cold cucumber soup, but many Middle Eastern, European, and East Asian cultures have a version of this cool, savory, refreshing treat.
Our recipe for cold cucumber soup could not be more simple. All of the ingredients go into the blender, where they are then blended until smooth. Add salt and pepper to taste, transfer the soup to an airtight container, and chill for 1-4 hours, so that all the lovely flavors can meld. For serving, you can garnish the soup with cucumber slices and some sprigs of fresh herbs. This is an elegant, beautiful soup that tastes delicious.
Tips for the perfect cold cucumber soup
Start with either English or Persian cucumbers; both of these varieties have thinner skins than regular cucumbers and fewer, smaller seeds; in fact, English and Persians are often referred to as “seedless” cucumbers because their seeds are so tiny that they are virtually unnoticeable. Since cucumbers have a high water content, it’s a good idea to “sweat” them before adding them to the blender: after the chopping, lightly salt them and let them sit for 20 minutes to draw out the excess moisture, and then pat them dry. For the soup’s creamy texture, use full-fat Greek yogurt. And, of course, use fresh instead of dried dill, basil, and parsley for the best flavor.
How do I store leftovers?
Store any leftover cold cucumber soup in an airtight container in the refrigerator for 3-4 days. We don’t recommend freezing this soup.
Serving suggestions
Cold cucumber soup is so perfect in the warm summer months, especially if you serve it in a shot glass or a small bowl as the starter to a light, refreshing meal that might feature Chicken Pasta Salad, sweet and savory Broccoli Salad, and some Cheesecake-Stuffed Strawberries for dessert. You can also build a wonderful meal around cold cucumber soup by serving it with chilled Boiled Shrimp topped or tossed with bright, citrusy Gremolata, and a Flatbread White Broccoli Pizza. Another really fun thing to do, especially if you’re entertaining, is to serve a trio of cold soups—the cold cucumber soup, Gazpacho, and Salmorejo—with an array of garnishes such as Roasted Chickpeas, sliced Perfect Hard Boiled Eggs, Easy Air Fryer Zucchini Chips, and super crispy Chicharrón De Pollo.
Cold Cucumber Soup
Ingredients
- 2 large cucumbers peeled, seeded, and roughly chopped (reserve a few slices for garnish)
- 1 garlic clove minced
- 1 1/2 cups plain Greek yogurt
- 3 tablespoons fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 4 tablespoons fresh dill chopped
- 3 tablespoons fresh basil leaves roughly chopped
- 3 tablespoons fresh parsley leaves roughly chopped
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Place the chopped cucumbers and minced garlic in a blender. Add the Greek yogurt, lemon juice, olive oil, dill, basil, and parsley. Blend until the mixture is very smooth. Stir in salt and pepper to taste.
- Pour the soup into a container and chill in the refrigerator for at least 1-4 hours to let the flavors blend. When ready to serve, pour into bowls and garnish with the reserved cucumber slices and a light drizzle of extra olive oil if desired.
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