Hey y’all! Looking for a delicious way to beat the heat or just craving a refreshing, light dish that comes together in minutes? This Easy Cold Cucumber Soup is your ticket to creamy, cooling bliss. With crisp cucumbers, creamy yogurt, and fresh herbs, it’s perfect for picnics, quick lunches, or as an elegant starter at your next dinner party. Ready to chill out with this summer favorite? Let’s get cooking!
Why You’ll Love This Easy Cold Cucumber Soup
- Super quick to prepare—just 10 minutes from start to finish!
- Light, creamy, and ultra-refreshing, making it perfect for hot weather.
- Packed with fresh herbs and tangy yogurt for a burst of flavor.
- Great make-ahead option for entertaining or meal prep.
- Vegetarian, healthy, and easily adaptable for various diets.
Ingredients for Easy Cold Cucumber Soup
- 2 large English cucumbers, peeled and chopped (about 3 cups)
- 2 cups plain Greek yogurt (full-fat or low-fat)
- 1/2 cup fresh dill, chopped
- 1/4 cup fresh chives, chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 cup cold water (to thin, as needed)
Directions: How to Make Easy Cold Cucumber Soup
1. Prep the Cucumbers
Peel the cucumbers for a smoother texture, then chop into chunks for easy blending.
2. Blend the Ingredients
In a large blender or food processor, add cucumbers, Greek yogurt, dill, chives, garlic, lemon juice, olive oil, salt, and pepper.
3. Puree Until Smooth
Blend on high speed until silky and smooth. If the soup is too thick, add cold water a bit at a time until you reach your desired consistency.
4. Chill the Soup
Pour the soup into a bowl, cover, and refrigerate for at least 1 hour to allow flavors to meld and the soup to chill completely.
5. Serve and Garnish
Stir the chilled soup, taste and adjust seasoning if needed. Serve in bowls, garnished with extra dill, chives, or a drizzle of olive oil.
Notes & Helpful Tips For Easy Cold Cucumber Soup
- For best results, use seedless English cucumbers for fewer seeds and a milder flavor (learn more about cucumbers).
- If you prefer a tangier soup, increase the lemon juice or stir in a splash of white wine vinegar.
- To make it vegan, swap the Greek yogurt for a plant-based alternative like coconut yogurt (vegan yogurt options).
Easy Cold Cucumber Soup Variations
- Spicy Kick: Add a small jalapeño or a pinch of cayenne for heat.
- Herby Twist: Swap dill for mint or basil for a different flavor profile.
- Chunky Style: Reserve some diced cucumber to stir in after blending for extra texture.
Required Equipment for Easy Cold Cucumber Soup
- Blender or food processor
- Chef’s knife and cutting board
- Measuring cups and spoons
- Mixing bowl (for chilling and serving)
Storage Instructions: Keeping Your Easy Cold Cucumber Soup Fresh
Store your cold cucumber soup in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as natural separation may occur. Not suitable for freezing due to the yogurt base.
Suggested Pairings and Serving Recommendations for Easy Cold Cucumber Soup
- Serve with crusty bread, pita chips, or a light summer salad.
- Top with crumbled feta cheese or a swirl of olive oil for extra richness.
- Enjoy as a refreshing appetizer before grilled fish or chicken.
Pro Tips for the Best Easy Cold Cucumber Soup
- Chill your serving bowls in the fridge for an ultra-cool presentation (chilling tips).
- Use high-quality olive oil for a fruity, peppery finish.
- Let the soup rest in the fridge for at least an hour to allow the flavors to blend perfectly.
Easy Cold Cucumber Soup FAQ
- Can I make Easy Cold Cucumber Soup ahead of time?
- Absolutely! It actually tastes better after chilling for a few hours, making it ideal for meal prep.
- What kind of yogurt works best?
- Plain Greek yogurt is ideal for creaminess, but you can use regular yogurt or a dairy-free substitute.
- How can I adjust the consistency?
- Add cold water a little at a time to thin, or use more yogurt for a thicker soup.
Ingredients
- 2 large cucumbers, peeled and chopped
- 1 1/2 cups plain Greek yogurt
- 1/4 cup fresh dill, chopped
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, minced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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1Peel and chop the cucumbers. Reserve a few slices for garnish if desired.
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2In a blender, combine chopped cucumbers, Greek yogurt, dill, lemon juice, garlic, olive oil, salt, and black pepper.
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3Blend until smooth and creamy. Taste and adjust seasoning if needed.
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4Chill the soup in the refrigerator for at least 1 hour before serving.
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5Serve cold, garnished with reserved cucumber slices and extra dill if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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