Cold Cucumber Soup
Cold Cucumber Soup is a refreshing, no-cook dish perfect for warm weather. Made with cucumbers, Greek yogurt, lemon, herbs, and a touch of honey, it's creamy, tangy, and super light. Blend it up in minutes, chill until cold, and serve with crunchy garnishes. It’s the ultimate summer soup for lunch or dinner!
Servings: 4
Cost: $5
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
Calories: 215kcal | Carbohydrates: 15g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 37mg | Potassium: 461mg | Fiber: 2g | Sugar: 8g | Vitamin A: 845IU | Vitamin C: 29mg | Calcium: 138mg | Iron: 1mg