When summer heat strikes, there’s nothing more refreshing than a bowl of Chilled Cucumber Soup. Creamy, herbaceous, and delightfully cool, this simple recipe turns a handful of fresh ingredients into a sophisticated starter or light lunch that tastes like pure sunshine in a bowl!
Why You’ll Love This Recipe
- Ultimate Summer Refreshment: Chilled Cucumber Soup is wonderfully cooling, making it the perfect antidote to hot days and sun-soaked afternoons.
- Bursting with Fresh Herbs: The combination of basil, dill, and mint transforms every spoonful into a vibrant, aromatic treat.
- Creamy Yet Light: Greek yogurt brings luscious texture without heavy cream, so it’s satisfying but never too rich.
- Ridiculously Easy to Make: Just toss everything in a blender, chill, and enjoy—no stove, no fuss, maximum flavor!
Ingredients You’ll Need
There’s a kind of summer magic in how a few simple ingredients can create such a lush, vibrant Chilled Cucumber Soup. Each component plays a special role—some add creaminess, others brightness, and a few deliver that herbaceous punch that wakes up every bite.
- Persian Cucumbers: Their crisp texture and mild sweetness are essential—choose the freshest you can find for the most vibrant flavor and color.
- Greek Yogurt (whole milk): Adds creaminess and tang, giving the soup its luscious, velvety base—full-fat yields the dreamiest texture.
- Fresh Basil Leaves: Infuses the soup with bright, peppery notes and a striking green hue; don’t skimp on the herbs.
- Extra-Virgin Olive Oil: Adds a silky mouthfeel and a subtle richness that ties everything together; a drizzle on top makes it even better.
- Lemon Juice: Brings zesty freshness that lifts the whole soup, balancing the creamy elements and making the cucumbers sparkle.
- Fresh Dill: Offers that classic “cool” flavor, echoing the cucumber and rounding out the herbal profile.
- Garlic: Just a single clove gives a gentle bite and depth you notice without overpowering.
- Sea Salt: Brightens and intensifies all the garden-fresh flavors.
- Honey: Provides the lightest kiss of sweetness, balancing tangy and earthy notes in the soup.
- Freshly Ground Black Pepper: Adds a gentle heat and extra complexity—always grind fresh for best flavor.
- Mint or Chives (for garnish): Pops of color and even more herbal aroma for that beautiful, inviting finish.
Variations
This Chilled Cucumber Soup leaves so much space for personal flair! Whether you’re adapting for what’s on hand, adjusting for dietary preferences, or just feeling creative, there are countless ways to make this recipe your own.
- Dairy-Free Twist: Use a creamy plant-based yogurt (such as coconut or cashew) for a vegan, dairy-free soup that’s still gorgeously smooth.
- Spicy Kick: Add a small seeded jalapeño or a dash of cayenne to bring a gentle heat that contrasts beautifully with the coolness of the cucumber.
- Avocado Addition: Toss in half an avocado before blending for extra richness and a subtle buttery flavor.
- Citrus Swap: Try lime juice instead of lemon for a slightly different—but equally refreshing—zest.
How to Make Chilled Cucumber Soup
Step 1: Blend the Base
Gather your Persian cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and a few grinds of black pepper. Place everything but your reserved cucumber slices (those are for garnish) in a blender. Blend on high until the mixture is ultra-smooth and creamy—this only takes a couple of minutes, but don’t rush it! The smoother the blend, the silkier your soup will be.
Step 2: Chill Thoroughly
Pour the blended soup into a large bowl or pitcher, then cover and refrigerate for at least four hours. This step is non-negotiable—the flavors meld, and the soup becomes frosty, bright, and irresistible. If you can make it ahead and chill overnight, even better!
Step 3: Garnish and Serve
When you’re ready to serve, give the soup a good stir and ladle it into bowls. Drizzle with a little more olive oil, scatter over reserved cucumber slices, a few dill fronds, mint leaves, or chives, and a final crack of black pepper. Each bowl should look—and taste—ultra-fresh!
Pro Tips for Making Chilled Cucumber Soup
- Chill Your Bowls: Pop your serving bowls in the fridge or freezer for 10–15 minutes so the Chilled Cucumber Soup stays extra cold and crisp from the very first spoonful.
- Herb Hack: Tear your basil and dill by hand before blending—this helps bruise the leaves and releases even more aromatic oils into the soup.
- Texture Tweak: If you love a little crunch, set aside some diced cucumber or chopped fresh herbs to sprinkle on just before serving.
- Don’t Overdo the Garlic: Because this soup isn’t cooked, raw garlic goes a long way; start small, taste, and adjust as needed.
How to Serve Chilled Cucumber Soup
Garnishes
Garnishes really transform Chilled Cucumber Soup into something extra-special. A drizzle of olive oil, a few reserved cucumber slices, fronds of dill, torn mint, snipped chives, and some freshly cracked black pepper make each bowl both beautiful and aromatic. Play with what you have—color and contrast are your friends!
Side Dishes
This soup begs for a bit of bread alongside—think crusty baguette, homemade focaccia, or even seedy crackers. For a more substantial meal, pair it with a simple summer salad or some grilled shrimp skewers for a playful lunch or light dinner.
Creative Ways to Present
Try serving Chilled Cucumber Soup in shot glasses or small cups for an elegant appetizer at parties. For a picnic, pack it in a chilled thermos and pour into jars just before eating! Swirl in a bit of Greek yogurt or top with edible flowers for a festive, Instagram-worthy finish.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover soup into a sealed container and refrigerate. It’ll stay fantastically fresh for up to 2 days—just give it a quick stir before serving, as natural separation may occur.
Freezing
This soup is best enjoyed fresh, but you can freeze it in a pinch. If you do, pop it in an airtight container, thaw overnight in the fridge, and stir well—the texture may be a bit less creamy, but it’ll still taste garden-bright.
Reheating
No reheating required—Chilled Cucumber Soup is meant to be served straight from the fridge! If it comes out too cold after a long chill, just let it rest at room temperature for 10–15 minutes to take the chill off.
FAQs
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Can I use English cucumbers instead of Persian cucumbers?
Absolutely! If you use English cucumbers, peel them first and scoop out any large seeds for best texture. Both varieties work beautifully for Chilled Cucumber Soup.
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How far ahead can I make this soup?
Chilled Cucumber Soup tastes even better after a night in the fridge. Make it up to 24 hours ahead and store in a sealed container—just stir before serving and adjust seasoning if needed.
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Can I skip the honey to make this recipe sugar-free?
Yes, you can! The honey simply rounds out the tangy and herbal flavors. If you prefer no sweetener, the soup will still be wonderfully refreshing, or try a drizzle of maple syrup as an alternative.
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Is there a way to make Chilled Cucumber Soup more filling?
For extra substance, blend in a ripe avocado, add a scoop of cooked white beans, or top each bowl with diced hard-boiled egg. These additions add both nutrition and heartiness without sacrificing freshness.
Final Thoughts
If you’re craving something light, cooling, and full of vibrant flavor, you are going to fall in love with this Chilled Cucumber Soup. I can’t wait for you to try it—you’ll find it’s the very essence of summer in every spoonful. Cheers to keeping cool and eating well!
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Chilled Cucumber Yogurt Soup Recipe
- Prep Time: 10 minutes
- Total Time: 4 hours 10 minutes
- Yield: 8 servings 1x
- Category: Blending
- Method: Blending
- Cuisine: International
- Diet: Vegetarian
Description
This Cold Cucumber Soup is a refreshing summer dish that is creamy, tangy, and bursting with fresh herb flavors.
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 the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and several grinds of pepper and blend until smooth.
- Chill the mixture for at least 4 hours.
- Ladle into bowls and drizzle with olive oil. Garnish with reserved cucumber slices, freshly ground black pepper, and fresh dill, mint, and/or chives. Serve cold.
Notes
- I like to serve this with crusty bread or this focaccia recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 5g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
