Name: Cold Cucumber Soup
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: Mediterranean-Inspired
Ingredients: 2 large cucumbers, peeled and chopped; 1 cup plain Greek yogurt; 1/2 cup sour cream; 1 clove garlic, minced; 2 tablespoons fresh dill, chopped; 1 tablespoon fresh lemon juice; 2 tablespoons olive oil; 1/2 teaspoon salt (or to taste); 1/4 teaspoon black pepper (or to taste); 2–4 tablespoons cold water (to adjust consistency)

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I love making Cold Cucumber Soup when I want something refreshing, light, and effortless. This chilled soup blends crisp cucumbers with creamy yogurt and fresh herbs, creating a smooth and cooling dish that feels perfect for warm days or as a simple starter.

Why You’ll Love This Recipe

I enjoy how incredibly quick this soup is to prepare since it requires no cooking. I like how the cucumbers create a clean, fresh flavor while the yogurt adds creaminess and tang. I also appreciate that it feels elegant enough for entertaining yet simple enough for a casual lunch. Whenever I want something cool and revitalizing, this is one of my favorite recipes to make.

Ingredients

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

2 large cucumbers, peeled and chopped
1 cup plain Greek yogurt
1/2 cup sour cream
1 clove garlic, minced
2 tablespoons fresh dill, chopped
1 tablespoon fresh lemon juice
2 tablespoons olive oil
Salt to taste
Black pepper to taste
2–4 tablespoons cold water (to adjust consistency)

Directions

I peel and roughly chop the cucumbers, removing seeds if they are very watery.
I add the cucumbers, Greek yogurt, sour cream, garlic, dill, lemon juice, and olive oil to a blender.
I blend until completely smooth and creamy.
I season with salt and black pepper to taste.
If the soup is too thick, I add a little cold water and blend again until I reach my preferred consistency.
I transfer the soup to a container and chill it in the refrigerator for at least 1 hour before serving.
I stir well before serving and garnish with extra dill or a drizzle of olive oil if desired.

Servings and Timing

I usually get about 4 servings from this recipe.

Prep time: 10 minutes
Chill time: 1 hour
Total time: 1 hour 10 minutes

Variations

I sometimes add a handful of fresh mint for a brighter flavor. When I want extra richness, I use all Greek yogurt and skip the sour cream. If I prefer a dairy-free version, I substitute plain plant-based yogurt. I also enjoy adding a splash of white wine vinegar for additional tang.

Storage/Reheating

I store the soup in an airtight container in the refrigerator for up to 2 days. Since cucumbers release water over time, I stir the soup well before serving. I do not recommend freezing this soup, as the texture may change once thawed. This dish is meant to be served chilled, so I do not reheat it.

FAQs

Can I make this soup ahead of time?

I often prepare it several hours in advance and keep it chilled until ready to serve.

Do I have to peel the cucumbers?

I usually peel them for a smoother texture, but I sometimes leave the peel on if using thin-skinned cucumbers.

Can I use regular yogurt instead of Greek yogurt?

I can, but I may need to reduce the added water since regular yogurt is thinner.

How do I keep the soup from becoming watery?

I remove excess seeds and avoid adding too much water. I also stir well before serving.

What can I serve with cold cucumber soup?

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

Conclusion

I truly enjoy making Cold Cucumber Soup because it is simple, refreshing, and full of clean flavors. The creamy texture combined with crisp cucumber and fresh herbs creates a light yet satisfying dish. Whenever I want something cool and effortless, this recipe is one I gladly prepare

Cold Cucumber Soup

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A smooth and refreshing chilled cucumber soup blended with creamy yogurt, fresh dill, and a touch of lemon for a light and cooling dish perfect for warm days.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings
Category: Soup
Method: Blending
Cuisine: Mediterranean-Inspired
Diet: Vegetarian

Ingredients

2 large cucumbers, peeled and chopped
1 cup plain Greek yogurt
1/2 cup sour cream
1 clove garlic, minced
2 tablespoons fresh dill, chopped
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
2–4 tablespoons cold water (to adjust consistency)

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Instructions

Peel and roughly chop the cucumbers, removing seeds if overly watery.
Add cucumbers, Greek yogurt, sour cream, garlic, dill, lemon juice, and olive oil to a blender.
Blend until completely smooth and creamy.
Season with salt and black pepper to taste.
Add cold water a tablespoon at a time if needed to reach desired consistency.
Transfer to a container and refrigerate for at least 1 hour before serving.
Stir well before serving and garnish with extra dill or a drizzle of olive oil if desired.