Cucumber soup is a light, refreshing dish perfect for warm days or a simple starter. It tastes clean and bright, with cool cucumber flavor, a tang of lemon, and a creamy texture from yogurt. The soup smells fresh and herby when you add dill. It comes together quickly and chills well, so it is easy to prepare ahead for guests.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 1 hour (chilling time)
- Total Time: 1 hour 15 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~150 kcal
- Protein: ~3 g
- Carbohydrates: ~11 g
- Fat: ~8 g
- Fiber: ~1 g
- Sugar: ~6 g
- Sodium: ~400 mg
Why Make This Cucumber Soup
This cucumber soup is simple and fast. It refreshes the palate with cool, crisp flavors. The yogurt adds a silky mouthfeel and a mild tang. Olive oil gives a subtle richness. You can make it ahead and chill it, which makes it perfect for picnics, light lunches, or a starter for a summer dinner. The soup looks pale green and smooth, and a sprinkle of dill adds a bright herbal finish.
How to Make Cucumber Soup
This recipe blends raw ingredients and relies on chilling rather than cooking. Work with chilled cucumbers and cold yogurt for the best cool temperature and clean flavor. Taste and adjust salt and lemon at the end. If you need a thicker soup, use Greek yogurt or reduce the broth slightly.
Ingredients:
- 2 large cucumbers, peeled and diced
- 1 small onion, chopped
- 2 cups vegetable broth
- 1 cup plain yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh dill for garnish
Directions:
Step 1: Preparation
Wash and peel the cucumbers. Dice them into large chunks. Chop the onion. Measure out the broth, yogurt, olive oil, and lemon juice. Chill the bowl or blender if you like your soup extra cold.
Step 2: Mixing
In a blender, combine the cucumbers, onion, and vegetable broth. Blend until the mixture is smooth and mostly lump-free. Add the yogurt, olive oil, lemon juice, salt, and pepper. Blend again until the soup is creamy and well mixed.
Step 3: Cooking
Transfer the blended soup to a covered container. Chill the soup in the refrigerator for at least 1 hour before serving. Chilling allows flavors to meld and gives a cool, refreshing texture. There is no hot cooking required.
Step 4: Finishing
Stir the soup and taste for seasoning. Add more salt, pepper, or lemon juice if needed. Serve cold in bowls and garnish with chopped fresh dill. Drizzle a little extra olive oil on top if you like a glossy finish.
How to Serve Cucumber Soup
Serve this soup cold or just slightly chilled. It pairs well with crusty bread, a light salad, or small sandwiches. For a light lunch, add a spoonful of chopped hard-boiled egg or cooked shrimp on top. For a simple starter, serve small chilled cups with a sprig of dill and a lemon wedge. Consider pairing with a warm, earthy dish such as creamy mushroom soup for contrast between hot and cold courses.
How to Store Cucumber Soup
Store the soup in an airtight container in the refrigerator. It will keep well for up to 3 days. Stir before serving as ingredients can separate. Do not freeze this soup; the yogurt can split and become grainy when thawed. If you need to make it earlier, keep garnish separate and add fresh dill right before serving.
Expert Tips for Perfect Cucumber Soup
- Use plain yogurt for smooth flavor. Greek yogurt makes the soup thicker and richer.
- Peel the cucumbers if their skin is bitter or waxed. Leaving skin on adds color and texture but can be slightly bitter.
- Taste and adjust lemon and salt after chilling. Cold temperatures mute flavors.
- For a silkier texture, pass the chilled soup through a fine sieve before serving.
- If the soup is too thin, add a bit more yogurt or a small amount of mashed avocado for creaminess.
- Use low-sodium vegetable broth so you can control the salt level.
Delicious Variations
- Mint-Cucumber Soup: Add a handful of fresh mint leaves to the blender for a bright, cooling minty note.
- Avocado Cucumber Soup: Blend half an avocado into the soup for extra creaminess and healthy fats.
- Spicy Cucumber Soup: Add a small pinch of cayenne or a splash of hot sauce for a warming kick.
- Dill and Cucumber with Cucumber Ribbons: Reserve some thin cucumber ribbons for garnish to add texture and visual appeal.
- Vegan Version: Replace yogurt with coconut yogurt or silken tofu and use olive oil or a neutral oil for richness.
Frequently Asked Questions
Q: Can I use Greek yogurt instead of plain yogurt?
A: Yes. Greek yogurt will make the soup thicker and creamier. You may need to thin it with a splash of water or extra broth to reach your desired consistency.
Q: Is this soup safe to serve to kids?
A: Yes. The ingredients are mild and fresh. Reduce or omit salt and lemon for younger children or adjust to taste.
Q: Can I make this soup ahead of time?
A: Yes. Make it up to 2 days ahead and store covered in the refrigerator. Add fresh dill and any crunchy garnishes just before serving.
Q: What can I use instead of vegetable broth?
A: Use chilled water with a pinch of salt if you want a lighter soup. Low-sodium chicken broth also works if you do not need a vegetarian version.
Q: Will the soup separate after storing?
A: It may separate slightly. Stir or whisk before serving. If separation is extreme, blend briefly to recombine.
Q: Can I add garlic or herbs to the soup?
A: Yes. A small clove of garlic adds a gentle savory note. Fresh herbs like dill, mint, or chives work very well. Add them to taste and blend.
Q: How do I make the soup smoother?
A: Blend longer or use a high-speed blender. For an ultra-smooth texture, strain the blended soup through a fine-mesh sieve.
Conclusion
This cucumber soup is a simple, refreshing dish that you can make in under 90 minutes. It tastes cool, tangy, and gently creamy with a light herb aroma. Try it as a starter, a light lunch, or a make-ahead dish for warm days. For another take on chilled cucumber flavors, read this Cold cucumber soup. Give the recipe a try—it’s fast, forgiving, and delicious.
Chilled Cucumber Soup
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A light and refreshing cucumber soup perfect for warm days, featuring a creamy texture from yogurt and a zesty tang of lemon.
Ingredients
- 2 large cucumbers, peeled and diced
- 1 small onion, chopped
- 2 cups vegetable broth
- 1 cup plain yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- Wash and peel the cucumbers. Dice them into large chunks. Chop the onion. Chill the bowl or blender for best results.
- In a blender, combine the cucumbers, onion, and vegetable broth. Blend until smooth. Add the yogurt, olive oil, lemon juice, salt, and pepper, and blend again.
- Transfer the blended soup to a covered container and chill for at least 60 minutes in the refrigerator.
- Stir the chilled soup for seasoning adjustments, and serve cold in bowls, garnished with dill and a drizzle of olive oil.
Notes
Adjust the salt and lemon juice after chilling for best flavor. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
