Cold Cucumber Soup

I love making this Cold Cucumber Soup when I want something light, refreshing, and incredibly simple. I blend crisp cucumbers with creamy ingredients and fresh herbs to create a chilled soup that feels cool and soothing, especially on warm days.

Why You’ll Love This Recipe

I appreciate how refreshing and hydrating this soup feels. The cucumbers give it a clean, crisp flavor while the creamy base adds smoothness without feeling heavy.

I also enjoy how quickly it comes together. I simply blend, chill, and serve. It works beautifully as a starter for summer dinners or as a light lunch when I want something cool and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 large cucumbers, peeled and chopped
1 cup plain Greek yogurt
1/2 cup sour cream
1 clove garlic
2 tablespoons fresh dill
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup cold water (if needed for thinning)

Directions

I begin by peeling and roughly chopping the cucumbers. If the seeds are large, I scoop them out for a smoother texture.

I add the cucumbers, Greek yogurt, sour cream, garlic, dill, lemon juice, olive oil, salt, and black pepper to a blender.

I blend everything until smooth and creamy. If the soup is too thick, I add a little cold water to reach my desired consistency.

I taste and adjust the seasoning if needed. Then I transfer the soup to a container and refrigerate it for at least 1–2 hours to chill thoroughly.

Before serving, I stir the soup and garnish with extra dill, a drizzle of olive oil, or thin cucumber slices.

Servings and Timing

I usually get about 4 servings from this recipe.

Prep Time: 10 minutes
Chill Time: 1–2 hours
Total Time: About 1 hour 10 minutes

Variations

I sometimes add fresh mint for a brighter herbal flavor. When I want a bit of heat, I blend in a small piece of jalapeño.

For a dairy-free version, I substitute the yogurt and sour cream with plant-based alternatives. If I prefer a thinner, more drinkable version, I add extra cold water or a splash of buttermilk.

storage/reheating

I store the soup in an airtight container in the refrigerator for up to 3 days.

Since this is a chilled soup, I do not reheat it. I simply stir well before serving, as separation can occur during storage.

FAQs

Do I need to peel the cucumbers?

I prefer peeling them for a smoother texture, but I can leave the skin on if I am using thin-skinned cucumbers.

Can I make this ahead of time?

I often prepare it a day in advance. The flavors develop nicely as it chills.

Is this soup very thick?

It is naturally creamy, but I can thin it with cold water to reach the consistency I prefer.

Can I freeze cold cucumber soup?

I do not recommend freezing it, as the texture can become watery once thawed.

What can I serve with this soup?

I like serving it with crusty bread, a light salad, or as a refreshing starter before grilled dishes.

Conclusion

I love how this Cold Cucumber Soup delivers a crisp, creamy, and refreshing experience in every spoonful. It is simple, elegant, and perfect for warm weather. Whenever I need something cool and light, this recipe is my go-to choice.