Refreshing Cucumber Soup

This chilled cucumber soup transforms the humble cucumber into a refreshing, no-cook meal perfect for hot summer days. With 96% water content, cucumbers offer natural cooling properties while providing hydration that's more effective than ice cream or cold beverages.

5 from 1 vote

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Course: Appetizer, Light Lunch, Soup

Cuisine: Mediterranean, Summer

Keyword: Cold Soup, Cucumber Soup, Chilled Soup, Summer Recipe, No-Cook Recipe

Prep Time: 15

Cook Time: 0

Chilling Time: 2

Total Time: 2 15

Servings: cups

Calories: 165kcal

Equipment

Blender
Airtight Container

Ingredients

Base Ingredients

3 large English cucumbers about 2 pounds, peeled and roughly chopped
2 cups plain Greek yogurt substitute with coconut yogurt for vegan option
2 cloves garlic minced
3 tablespoons fresh dill chopped, plus extra for garnish
2 tablespoons fresh mint leaves
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil plus extra for drizzling
1 teaspoon sea salt or to taste
½ teaspoon freshly ground black pepper
¼ teaspoon ground cumin

Garnishes

1 small shallot finely diced
½ cup pine nuts toasted, optional

Instructions

Peel the cucumbers and cut them lengthwise. Using a spoon, scoop out the seeds. Roughly chop the cucumbers into 1-inch chunks.
In a blender, combine the cucumber chunks, Greek yogurt, garlic, dill, mint, lemon juice, olive oil, salt, pepper, and cumin. Pulse a few times to break down the larger pieces.
Blend on high speed until smooth and creamy, about 1-2 minutes.
Taste and adjust seasonings as needed. Remember that cold temperatures mute flavors, so season slightly stronger than you'd prefer when served.
Transfer the soup to an airtight container and refrigerate for at least 2 hours, preferably overnight.
Before serving, stir the soup well. Pour into chilled bowls and garnish with a drizzle of olive oil, diced shallots, additional fresh dill, and toasted pine nuts if using.

Notes

English or hothouse cucumbers work best for this recipe as they have fewer seeds and thinner skin than regular cucumbers.

For a silkier texture, blend the soup for an additional minute. If you prefer some texture, reserve ¼ cup of finely diced cucumber to fold in after blending.

This soup improves with time and can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

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