If you’re craving something vibrant, refreshing, and oh-so-simple for a sweltering summer day, you’ll fall head over heels for Cold Cucumber Soup. With its cool, creamy textures and a garden’s worth of fresh herbs, this soup is hands-down my favorite little luxury when the heat is on and I want something light but satisfyingly delicious.
Why You’ll Love This Recipe
- Effortlessly Refreshing: Cold Cucumber Soup is the ultimate way to cool off, packing a crisp, clean flavor that instantly soothes on hot afternoons.
- Brimming with Fresh Herbs: Every spoonful bursts with vibrant basil, dill, and zesty lemon—aromas that transport you straight to a summer herb garden.
- Make-Ahead Magic: This soup actually tastes better after chilling, making it the ideal recipe for prepping ahead or serving at a picnic or party.
- Naturally Nutritious: With creamy yogurt, antioxidant-rich olive oil, and an abundance of veggies and herbs, it’s a wholesome choice that still feels indulgent.
Ingredients You’ll Need
The beauty of Cold Cucumber Soup is all about quality ingredients working together—there’s no hiding, so each one shines. Here’s what you’ll need, and why every element absolutely matters to the ultimate result.
- Persian cucumbers: Thin-skinned, crisp, and nearly seedless, these cucumbers blend into a silky base and deliver pure, clean flavor without bitterness.
- Plain whole milk Greek yogurt: Brings a luscious creaminess and gentle tang that balances the freshness of the soup.
- Fresh basil leaves: The soul of summer—basil gives the soup its aromatic lift and signature green hue.
- Extra-virgin olive oil: Adds body, delicate grassy notes, and a beautiful mouthfeel to the finished soup.
- Fresh lemon juice: A splash of acidity wakes everything up and enhances all those green herbal flavors.
- Fresh dill: Subtle and fragrant, it deepens the garden-fresh flavors and is wonderful both blended in and as a final garnish.
- Garlic clove: Just one clove gives gentle warmth without overpowering—the secret to that irresistible depth.
- Sea salt: Essential for brightening and bringing together all those crisp, cool flavors.
- Honey: A touch of sweetness enhances the cucumber and balances acidity, so don’t skip it!
- Freshly ground black pepper: Adds a hint of heat and complexity that keeps the soup interesting.
- Fresh mint or chives (for garnish): Optional but highly recommended for a final flourish of herbaceous, refreshing flavor.
Variations
One of the best things about Cold Cucumber Soup is its flexibility—feel free to get creative with what’s in your fridge or pantry. Here are a few of my favorite ways to adapt it for different palates, dietary preferences, and what you have on hand.
- Go Dairy-Free: Swap in a plant-based yogurt like coconut or cashew—you’ll still get all the luscious creaminess and tangy flavor.
- Herb Swap: No basil? Try a combo of cilantro and mint for a vibrant, slightly exotic twist.
- Make It Spicy: Add a slice of jalapeño or a dash of cayenne pepper before blending for a subtle kick.
- Add Avocado: Toss in half an avocado for added silkiness and gorgeous pale green color.
How to Make Cold Cucumber Soup
Step 1: Assemble and Prep the Ingredients
Start by giving your Persian cucumbers a good rinse and slice them thinly, reserving a few slices for garnish later. Strip the basil leaves from their stems and measure out your yogurt, herbs, and liquids. Little bits of prep like this make for a smooth blending process and beautifully consistent soup texture.
Step 2: Blend Until Ultra-Smooth
Add the sliced cucumbers, Greek yogurt, fresh basil, extra-virgin olive oil, lemon juice, dill, garlic, sea salt, honey, and a generous grind of black pepper to your blender. Blend on high until the soup looks silky, with no visible bits. Don’t be afraid to stop and scrape down the sides a couple of times—this ensures an ultra-smooth, thoroughly blended result.
Step 3: Chill to Perfection
Pour the blended soup into a lidded container (or leave it in the blender jar if it fits in your fridge), then refrigerate for at least 4 hours. This chilling step is crucial—it lets all the flavors meld while making the soup irresistibly cool and refreshing. If you can, chill overnight for maximum flavor!
Step 4: Garnish and Serve
Right before serving, ladle the Cold Cucumber Soup into bowls. Drizzle each with a little extra olive oil, add a grind of black pepper, and gently top with those reserved cucumber slices. Shower with more fresh dill, mint, or chives for the final flourish of gorgeous color and fragrance.
Pro Tips for Making Cold Cucumber Soup
- Chill Your Blender Jar: Pop your blender jar in the fridge (or freezer) for a few minutes before blending to keep everything extra cold and prevent any unwanted bitterness from warming the cucumbers.
- Herb Happy: Use tender top leaves and gentle stems of basil and dill—they blend smoothest and impart the freshest flavor.
- Salt to Taste After Chilling: Flavors mellow once cold, so taste the soup just before serving and adjust seasoning with an extra pinch of salt or squeeze of lemon if needed.
- Garnish at the Last Minute: Add herbs and oil right before serving for the prettiest, freshest look and aroma.
How to Serve Cold Cucumber Soup
Garnishes
The beauty of Cold Cucumber Soup is how easily you can dress it up for any occasion. I love sprinkling plenty of fresh dill, mint leaves, and sometimes wisps of chive right before serving. For extra color and crunch, those reserved cucumber slices and a generous swirl of olive oil are always a hit.
Side Dishes
Pair this soup with crusty baguette slices, homemade focaccia, or simple seeded crackers—carby companions that soak up every last drop. It also plays nicely alongside a crisp summer salad or as a cooling starter before a grilled meal.
Creative Ways to Present
For parties or picnics, serve Cold Cucumber Soup in small glass jars, shot glasses, or even hollowed-out cucumber cups for a playful touch. For dinner parties, a drizzle of basil oil or a tiny jewel of caviar takes each bowl straight to “fancy restaurant” territory!
Make Ahead and Storage
Storing Leftovers
Store any leftover Cold Cucumber Soup in a tightly sealed container in the refrigerator for up to 3 days. Give it a good stir before serving again, as natural separation is totally normal.
Freezing
While Cold Cucumber Soup is at its best fresh, you can freeze it if needed! Pour into airtight containers (leave a bit of space for expansion) and freeze for up to 1 month. Thaw overnight in the fridge, then blend again to restore its creamy consistency.
Reheating
No actual reheating needed—just let your soup come to fridge temperature or give it a quick whiz in the blender if it’s been frozen. Serve straight from the fridge for that crisp, revitalizing chill!
FAQs
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Can I use English cucumbers instead of Persian?
Absolutely! English cucumbers are a great alternative—just peel and deseed them first if the skins or seeds seem tough. The flavor will still be delightfully fresh, and your soup will have a silky texture.
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What if I don’t have Greek yogurt?
You can use any plain, unsweetened yogurt (even plant-based varieties!). Greek yogurt lends a richer creaminess, but regular works well if you strain it briefly through cheesecloth or a coffee filter to thicken.
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Does Cold Cucumber Soup keep its color?
Yes, mostly! The basil and cucumber create a lovely green hue, but to keep it brightest, store the soup chilled and serve within a day or two. Adding lemon juice also helps preserve the color.
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Can I make this soup ahead for a party?
That’s one of the best things about it! Blend the soup and refrigerate up to 24 hours ahead. Just garnish right before serving, and your Cold Cucumber Soup will steal the show at any gathering.
Final Thoughts
Nothing says “summer” quite like Cold Cucumber Soup—cool, creamy, and impossibly refreshing. If you’re looking for a new warm-weather staple, give this recipe a try and watch it become a fast favorite at your table. I can’t wait to hear how you make it your own!
Print
Cold Cucumber Soup Recipe
- Prep Time: 10 minutes
- Total Time: 4 hours 10 minutes
- Yield: Serves 8
- Category: Soup
- Method: Blending, Chilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and creamy Cold Cucumber Soup recipe that is perfect for hot summer days. This chilled soup is bursting with the flavors of cucumber, basil, and yogurt, making it a light and satisfying dish.
Ingredients
Cold Cucumber Soup:
- 6 Persian cucumbers, thinly sliced, reserve a few slices for garnish
- 1 1/2 cups plain whole milk Greek yogurt
- 3/4 cup fresh basil leaves
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh dill, plus more for garnish
- 1 garlic clove
- 3/4 teaspoon sea salt
- 1/2 teaspoon honey
- Freshly ground black pepper
- Fresh mint or chives, for garnish
Instructions
- In a blender, combine: cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and pepper. Blend until smooth.
- Chill: Refrigerate the mixture for at least 4 hours.
- Ladle into bowls: Drizzle with olive oil. Garnish with cucumber slices, pepper, and fresh herbs. Serve cold.
Notes
- I recommend serving this Cold Cucumber Soup with crusty bread or a side of focaccia.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
