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Cold Cucumber Soup in a white bowl, garnished with cucumber slices, fresh dill, and basil.

Cold Cucumber Soup

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 10 minutes
Chilling Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 126 kcal

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.
    Cold Cucumber Soup ingredients in a blender.
  • 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.
    Blending the Cold Cucumber Soup ingredients until smooth in a blender.

Nutrition

Calories: 126kcalCarbohydrates: 5gProtein: 6gFat: 9gSaturated Fat: 1gSodium: 22mgFiber: 1g
Keyword Cold Cucumber Soup
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