Cold Cucumber Soup

This cold cucumber soup is refreshing, light, and creamy, making it perfect for warm days when I want something cooling but satisfying. With fresh cucumbers, herbs, and Greek yogurt, it has a bright flavor and smooth texture that feels both healthy and comforting.

Why You’ll Love This Recipe

I love this soup because it’s quick to prepare, requires no cooking, and tastes incredibly fresh. The herbs give it a vibrant flavor, the yogurt adds creaminess, and the cucumber makes it crisp and cooling. It’s also a versatile dish I can serve as a starter, side, or even a light main meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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)

Directions

1. I begin by peeling and dicing the cucumbers, then placing them in a blender or food processor.
2. I add the yogurt, parsley, dill, onion, water, salt, and pepper. If I want a touch of brightness, I squeeze in some lemon juice.
3. I blend everything until smooth and creamy, adjusting seasoning as needed.
4. I transfer the soup to the refrigerator and chill for at least 1 hour before serving.
5. I serve it cold, garnished with a little extra dill or parsley on top.

Servings and Timing

This recipe makes about 4 servings. It takes only 15 minutes to prepare and at least 1 hour of chilling time before serving.

Variations

Sometimes I add a small clove of garlic for extra flavor. If I want a richer texture, I swap Greek yogurt for sour cream. For a lighter version, I use low-fat yogurt or skip the yogurt altogether and increase the herbs. I also like topping it with croutons or a drizzle of olive oil for a nice finish.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. Since this is a cold soup, I don’t reheat it I simply stir it well before serving again.

FAQs

Can I make this soup ahead of time?

Yes, I actually prefer making it a few hours in advance so it has time to chill and the flavors can develop.

Do I have to peel the cucumbers?

I like peeling them for a smoother texture, but if the cucumbers are tender and fresh, I sometimes leave the peel on.

Can I use dried herbs instead of fresh?

Fresh herbs give the best flavor, but in a pinch I use dried—just at a reduced amount since they’re more concentrated.

Can I make this vegan?

Yes, I swap the Greek yogurt for a plant-based yogurt, like coconut or almond yogurt.

What kind of cucumbers work best?

I prefer English cucumbers since they’re less watery and have fewer seeds, but any fresh cucumber works.

How can I make the soup thicker?

I reduce the water or add more yogurt for a creamier, thicker texture.

Can I freeze this soup?

I don’t recommend freezing it because the texture changes after thawing.

What can I serve with cucumber soup?

I like pairing it with crusty bread, grilled chicken, or a fresh salad.

How do I adjust the flavor if it’s too tangy?

I add a bit more cucumber or a drizzle of olive oil to mellow out the yogurt’s tanginess.

Can I add other vegetables?

Yes, I sometimes blend in avocado for creaminess or celery for extra freshness.

Conclusion

This cold cucumber soup is one of my favorite recipes for hot weather. It’s fresh, light, and full of flavor while being incredibly easy to make. Whether I serve it as a starter for guests or enjoy it as a simple lunch, it always feels refreshing and satisfying.

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