Cold Cucumber Soup

Serves 4

20 mins

96 Kcal

Let's talk about cold cucumber soup, the perfect companion for the summer. Imagine a velvety, chilled bowl of refreshment that hits the spot on a blazing hot day. This cold cucumber soup recipe is the perfect combination of cool, creamy, tangy! Plus, it's so easy, you'll wonder why you didn't jump on this trend sooner. At the heart of this soup is cucumber, the ultimate summer veg that's as crisp as your new playlist. When blended with yogurt or sour cream, garlic, and a hint of fresh herbs like dill or mint. The addition of lemon or lime adds that perfect zesty zing—think of it as the cherry on top. Whether you serve it as an appetizer, a side dish, or a light meal, this cold cucumber soup keeps you cool and satisfied without weighing you down. Honestly, making this cold cucumber soup feels like cheating—like you're getting the benefits of a gourmet dish with minimal effort. It's the definition of effortless elegance, and you can even add a drizzle of olive oil or a sprinkle of crunchy toasted seeds for that chef's kiss finish.

Ingredients required for Cold Cucumber Soup

2 large cucumber
2 tbsp onion
Lemon juice
1 pinch black pepper
1 tbsp rice vinegar
1 tbsp extra virgin olive oil
2 tbsp fresh dill

Cooking steps for Cold Cucumber Soup

1
Cold cucumber soup is the ultimate chill-out recipe for summer vibes, and it's ridiculously easy to make. Here's the 411 on this refreshing bowl of zen:
2
Peel, seed, and roughly chop those cucumbers like a pro—don't worry, it doesn't have to be perfect; rustic is the vibe.
3
Grab a sharp knife and tackle the onion and fresh dill next, giving them a good chop.
4
Now, it's blender time!
5
Toss all your prepped cucumbers, onion, dill, and the rest of the squad (salt, pepper, maybe a splash of lemon juice if you're feeling fancy) into a blender.
6
Hit that pulse button and let it whirl until everything is smooth as your best pickup line. Pause, taste, and adjust—more salt? Pepper? You do you.
7
If you're playing the long game, pour your silky cold cucumber soup into a container and let it chill in the fridge. Like, really chill. This soup is best served icy cold, so give it some time to reach peak refreshing status.
8
Ready to serve? Ladle that frosty goodness into bowls, drizzle a little olive oil on top like the culinary artist you are, and finish with a delicate feather of dill for garnish. That's it—your cold cucumber soup recipe is served, and you're officially the boss of summer soups.

Shop Ingredients

Cucumber (2 large)

Lemon Juice

Onion (2 Tbsp)

Extra Virgin Olive Oil (1 Tbsp)

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Black Pepper (1 pinch)

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FAQs

What's cold cucumber soup, and how to serve it?

Cold cucumber soup is like summer in a bowl—refreshing, chilled, and packed with all the hydrating goodness you need. Made from cucumbers, yogurt, fresh herbs, and seasonings, it's the perfect light and cooling dish for hot days. To make it, you blend cucumbers with garlic, dill, mint, and maybe a little lemon juice or vinegar for a tangy kick. Serve it cold (obviously), and garnish with a dollop of yogurt or fresh herbs for that extra fresh pop.

Can I make cold cucumber soup ahead of time?

Oh, for sure! Cold cucumber soup is made for making ahead. In fact, the longer it chills in the fridge, the better it tastes. Prep it a few hours (or even overnight) in advance, and let the flavors really meld. Just store it in an airtight container, and give it a good stir before serving. Keep it in the fridge for 2–3 days for the freshest taste, but it'll last a bit longer if needed.

Can I serve cold cucumber soup as a main dish?

Sure thing! While it's often served as a refreshing appetizer, you can totally serve cold cucumber soup as a light main dish, especially on a hot day. Pair it with a side salad, crusty bread, or grilled veggies for a light and satisfying meal that won't weigh you down.