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When the temps rise and the kitchen feels like a sauna, I skip the stove and make this Chilled Cucumber Soup instead. It’s creamy, tangy, refreshing, and absolutely perfect for a light lunch, appetizer, or even dinner when paired with some crusty sourdough bread or grilled shrimp. The best part? No cooking required. Just blend, chill, and serve!
Why I Love This Recipe
This Cold Cucumber Soup is my go-to when I want something fuss-free and satisfying. It’s incredibly easy to make, comes together in minutes (minus the chill time), and feels like spa food you’d get on vacation.
Plus, it’s packed with fresh herbs and a touch of lemon for brightness. I love how it manages to be both refreshing and flavorful, like a summer breeze in a bowl.
It also keeps well in the fridge, which makes it perfect for make-ahead lunches all week long. Bonus: it’s a total crowd-pleaser if you’re hosting a party or luncheon!
Ingredients for Cucumber Soup
Here’s what you’ll need (check the recipe card below for measurements):
- English Cucumbers – English cucumber have thinner skin and fewer seeds, which makes them perfect for a silky-smooth soup. If you can’t find them, regular garden cucumbers will work too, just peel and scoop out the seeds with a spoon.
- Greek Yogurt – Yogurt adds creaminess and a tangy flavor. I like to use plain greek yogurt or Icelandic yogurt for the higher protein content. You can substitute with sour cream or a dairy-free yogurt for a vegan version.
- Lemon – Both lemon zest and lemon juice brighten everything up. No lemon? A splash of white wine vinegar can work in a pinch.
- Green Onions – Green onion brings mild oniony flavor without overpowering the soup. Shallots or chopped fresh chives also work beautifully.
- Garlic Cloves – Fresh garlic adds just the perfect amount of mild bite. You can roast the garlic for a sweeter, mellower flavor if you prefer. You can follow this guide on how to roast garlic, it’s super easy to do.
- Honey – Honey adds a touch of sweetness to balance the flavors. Maple syrup or date syrup are great substitutes.
- Garlic Powder – Garlic powder is my secret to enhancing the garlic flavor. Totally optional, but adds nice depth of flavor.
- Fresh Dill & Fresh Parsley – Fresh herbs are key! You can use fresh mint or fresh basil in place of parsley for a fun twist.
- Olive Oil – Olive oil helps emulsify the soup and adds richness. Avocado oil can also be used as a substitute.
- Kosher Salt & Fresh Ground Pepper– Adjust to taste!
- Red Onion & Finely Diced Cucumber (for garnish): Both add crunch and color when serving. Totally optional but highly recommended!
For the full ingredient list, measurements and instructions, see the recipe card below.
How to Make Cucumber Soup
This cucumber soup is insanely easy and quick. You can add your favorite spices or leftover vegetables to make it your very own.
- Prep Your Ingredients. Roughly chop the cucumbers, peel and seed them if using regular cucumbers. Set aside about ½ cup finely diced cucumber for garnish.
- Blend It Up:. In a blender, combine the coarsely chopped cucumber, Greek yogurt, lemon juice and zest, green onions, garlic, dill, parsley, honey, garlic powder, and olive oil. Blend until totally smooth and creamy.
- Chill. Season with salt and pepper to taste, then refrigerate for at least 8 hours (overnight is even better).
- Serve. Give the soup a taste and adjust seasoning if needed. Pour into bowls and garnish with a drizzle of olive oil, diced cucumber, and chopped red onion.
How to Store Leftovers
This Chilled Cucumber Soup keeps very well in the fridge. Store it in an airtight container for up to 4 days. Give it a quick stir or shake before serving since it may settle a bit.
Avoid freezing cucumber soup, it’s dairy-based, so the texture won’t hold up well after thawing.
What to Serve with Cucumber Soup
Serve your cucumber soup on its own, or pair it with:
- Streak Shish Kabobs
- A slice of crusty sourdough or garlic toast
- A simple tomato and mozzarella salad
- Cold rotisserie chicken
- Avocado Toast
- A side of hummus and pita chips
More No Cook Summer Dinner Ideas
Keeping things cool this summer? Try these:
- Caprese Tortellini Pasta Salad
- Shrimp Ceviche
- Italian Hoagie Sandwich
- Watermelon Gazpacho
- Easy Tuna Salad
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Cold Cucumber Soup
Equipment
- food processor
- chef's knife
- cutting board
Ingredients
- 2 large English cucumbers, halved and seeded, reserve 1/2 cup finely diced for serving
- 1 1/2 cups plain Greek yogurt
- 1 lemon, zested and juiced
- 2 green onions, roughly chopped
- 2 garlic cloves
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1/3 cup loosely packed dill
- 1/4 cup loosely packed flat-leaf parsley leaves
- 1/4 cup olive oil, plus more for drizzling
- Kosher salt
- Fresh ground pepper
- 1/2 red onion, finely chopped, for serving
Instructions
- Gather the ingredients.
- In a blender, combine the coarsely chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover, and refrigerate for at least 8 hours or overnight.
- Season the soup again just before serving. Pour the soup into bowls. Garnish with the diced cucumber, red onion, feta cheese and a drizzle of olive oil and serve.
Notes
- For best flavor, chill the soup overnight.
- Use seedless cucumbers like English or Persian if possible.
- Add fresh mint for a cool herbal variation.
- Make it vegan by swapping in plant-based yogurt and maple syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
