Cucumber soup is incredibly easy to make, requiring minimal prep and no cooking if served cold. It’s naturally low in calories, hydrating, and full of fresh flavor. Whether blended with yogurt for a creamy texture or kept dairy-free and vegan, it’s a refreshing and nourishing choice. Plus, it can be customized with herbs, spices, or toppings to suit any taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh cucumbers (English or Persian preferred), peeled and chopped
Plain Greek yogurt or dairy-free yogurt (optional for creamy version)
Garlic, minced or grated
Fresh dill or mint, chopped
Lemon juice or lime juice
Olive oil
Salt
Black pepper
Cold water or vegetable broth (for thinning, as needed)
Directions
Peel and chop the cucumbers, removing seeds if desired for a smoother texture.
In a blender or food processor, combine cucumbers, yogurt (if using), garlic, lemon juice, herbs, olive oil, salt, and pepper.
Blend until smooth. Add cold water or broth 1–2 tablespoons at a time to reach desired consistency.
Taste and adjust seasoning as needed.
Chill in the refrigerator for at least 1 hour before serving cold. For a warm version, gently heat on the stove without boiling.
Serve garnished with extra herbs, a drizzle of olive oil, or a spoonful of yogurt.
Servings and timing
This recipe serves 4 people and takes approximately 10 minutes of prep time and 1 hour of chilling time (if serving cold), totaling 1 hour and 10 minutes.
Variations
Vegan Version: Use dairy-free yogurt or skip yogurt entirely and add avocado for creaminess.
Spicy Cucumber Soup: Add jalapeño or a pinch of cayenne pepper for a kick.
Cream-Free: Use just cucumbers, herbs, and broth for a light, dairy-free option.
Herb Variations: Try basil, chives, or cilantro in place of dill or mint for different flavor profiles.
Cucumber Gazpacho: Add green bell pepper, scallions, and a bit of bread to make a heartier version inspired by Spanish gazpacho.
Storage/Reheating
Store cucumber soup in an airtight container in the refrigerator for up to 3 days. Stir before serving, as separation may occur. If serving warm, gently reheat on the stove without bringing it to a boil. Freezing is not recommended due to the high water content, which can affect the texture after thawing.
FAQs
Do I need to peel cucumbers for soup?
Peeling is optional but recommended for a smoother texture and milder flavor, especially if the skin is thick or waxy.
Can I make cucumber soup without yogurt?
Yes, you can make it dairy-free by omitting yogurt or using avocado or coconut cream for creaminess.
What type of cucumbers should I use?
English or Persian cucumbers are best because they’re tender, less watery, and have fewer seeds.
Is cucumber soup served cold or hot?
Traditionally, it’s served cold as a refreshing summer dish, but it can be gently heated for a warm version.
Can I use a food processor instead of a blender?
Yes, a food processor works well, though the texture may be slightly chunkier than a blender version.
How can I thicken cucumber soup?
Add more yogurt, avocado, or reduce the liquid content. Chilling also helps it thicken slightly.
Is cucumber soup healthy?
Yes, it’s low in calories and rich in hydration, fiber, and vitamins, especially when made with fresh herbs and yogurt.
Can I make cucumber soup ahead of time?
Yes, in fact it’s best when chilled for at least an hour before serving to allow the flavors to meld.
What goes well with cucumber soup?
Serve with crusty bread, crackers, or a protein like grilled chicken or shrimp for a complete meal.
How long does cucumber soup last in the fridge?
It keeps well for up to 3 days. Stir before serving to redistribute any separated ingredients.
Conclusion
Cucumber Soup is a fresh, flavorful, and nourishing dish that’s perfect for any time of year—especially when you’re craving something light and revitalizing. With its simple ingredients and cooling qualities, it’s a go-to recipe for warm weather, meal prep, or elegant entertaining. Whether creamy or clear, mild or spicy, this versatile soup is easy to love and even easier to make.
Cucumber Soup is a light, hydrating, and refreshing dish made with fresh cucumbers and herbs. Perfect for warm weather, it can be served chilled or warm and customized with yogurt or kept dairy-free. A quick, healthy appetizer or light lunch option.
Author:Catherine
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:10 minutes (plus 1 hour chilling if serving cold)
Yield:4 servings
Category:Soup
Method:Blending
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
4 cups chopped cucumbers (English or Persian preferred, peeled)
1 cup plain Greek yogurt or dairy-free yogurt (optional for creaminess)
1 garlic clove, minced
2 tablespoons fresh dill or mint, chopped
2 tablespoons lemon juice
1 tablespoon olive oil
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
¼–½ cup cold water or vegetable broth (to thin, as needed)
Instructions
Peel and chop the cucumbers. Remove seeds if desired for smoother texture.
In a blender or food processor, add cucumbers, yogurt (if using), garlic, lemon juice, herbs, olive oil, salt, and pepper.
Blend until smooth. Add cold water or vegetable broth 1 tablespoon at a time until desired consistency is reached.
Taste and adjust seasoning as needed.
For chilled soup: refrigerate for at least 1 hour before serving.
For warm soup: gently heat in a saucepan over low heat without boiling.
Serve garnished with extra herbs, a drizzle of olive oil, or a spoonful of yogurt.
Notes
Use English or Persian cucumbers for a smoother, less watery result.For a vegan version, use dairy-free yogurt or substitute with avocado for creaminess.Add jalapeño or cayenne for a spicy kick.Swap dill or mint with basil, chives, or cilantro for different herbal notes.Chill well before serving cold to allow flavors to meld.
