This cucumber soup is the coolest thing you can put in a bowl when the weather turns brutal.
It blends crisp English cucumbers with creamy Greek yogurt, fresh dill, and a splash of lemon into something silky and refreshing.
No stove required, no sweating over a hot pot. Just a blender, a fridge, and about fifteen minutes of your time.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 0 minutes (no cook) |
| Total Time | 1 hour 15 minutes (includes chilling) |
| Servings | 4 servings |
| Difficulty Level | Easy |
If you already love a chilled bowl of soup, this one sits right alongside my Greek Cucumber Salad as a warm weather staple in my kitchen.
Why You’ll Love This Cucumber Soup Recipe
This soup comes together in one blender and needs zero cooking time.
It is the kind of recipe you can throw together in the middle of a heat wave without breaking a sweat.
The flavor is bright, cool, and just a little tangy from the yogurt and lemon. Every bite tastes like summer in a bowl.
- Ready in 15 minutes of hands on time, no stove needed
- Naturally gluten free and easy to make dairy light
- Uses simple, easy to find ingredients
- Perfect make ahead dish for parties, potlucks, or meal prep
- Light enough for a starter, filling enough as a light lunch
It reminds me a lot of my Creamy Cucumber Dill Salad, just in soup form and even more refreshing straight out of the fridge.
Ingredients
Every ingredient here earns its place. The cucumbers give the soup its body, the yogurt makes it creamy, and the dill and lemon keep everything tasting fresh instead of flat.
- 2 large English cucumbers, peeled, seeded, and chopped (about 4 cups), plus extra for garnish
- 2 cups plain Greek yogurt
- 1/2 cup sour cream
- 2 cloves garlic, minced
- 1/3 cup fresh dill, chopped, plus more for garnish
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1/2 to 1 cup ice water, as needed to thin the soup
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup toasted walnuts, chopped, for garnish
- 2 tablespoons crumbled feta cheese, for garnish
- Fresh chives, snipped, for garnish
You might also enjoy: Tzatziki Sauce if you love this same cucumber and yogurt combination in dip form.
Kitchen Equipment Needed
You do not need much special equipment for this one. A good blender does most of the heavy lifting here.
- High speed blender
- Cutting board
- Sharp knife
- Fine mesh strainer, for a silkier texture
- Citrus juicer
- Chilled soup bowls, for serving
- Measuring cups and spoons
- Vegetable peeler
This soup also cools down beautifully in the same bowls I use for my Vichyssoise, another chilled soup that lives in my regular rotation.
Recommended Products for This Recipe
These are a few products I personally reach for when I make this soup.
None of these are required, but they do make the process smoother and the final result even better.
1. Vitamix Explorian Blender
A powerful blender is what takes this soup from chunky to silky in about sixty seconds.
It also handles ice cubes easily if you like your soup extra cold, without leaving behind stray cucumber fibers.
2. Double Walled Chilled Soup Bowls
These insulated bowls keep the soup properly cold from the first spoonful to the last, which matters a lot on a hot day.
They also look great if you are serving this as a starter for guests.
3. OXO Good Grips Fine Mesh Strainer
Straining the blended soup through this removes any leftover cucumber seeds or fibrous bits.
It only takes a minute and makes a noticeable difference in the final texture.
4. Stainless Steel Citrus Juicer
Fresh lemon juice makes a real difference in this soup compared to the bottled kind.
This juicer gets every last drop out of the lemon without any seeds sneaking into your soup.
Another favorite: Gazpacho, if you want another no cook, chilled soup option for your rotation.
Step-by-Step Instructions: How to Make Cucumber Soup
1. Prep the Cucumbers
- Wash the English cucumbers well under cold running water.
- Peel the cucumbers using a vegetable peeler, removing all of the skin.
- Slice a few thin rounds from one cucumber and set them aside for garnish later.
- Cut the remaining cucumbers in half lengthwise and use a small spoon to scrape out and discard the seeds, especially if the seeds look large or watery.
- Roughly chop the seeded cucumber into large chunks. You should end up with about 4 cups of chopped cucumber.
2. Toast the Walnuts
- Add the chopped walnuts to a small dry skillet over medium low heat.
- Toast the walnuts for 4 to 5 minutes, swirling the pan often, until they turn golden and smell nutty.
- Transfer the toasted walnuts to a plate immediately so they do not continue cooking in the hot pan.
- Set the walnuts aside to cool completely before using them as a garnish.
3. Blend the Soup Base
- Add the chopped cucumber to your blender.
- Add the Greek yogurt, sour cream, minced garlic, fresh dill, lemon juice, and extra virgin olive oil.
- Add the kosher salt and black pepper.
- Blend on high speed for 60 to 90 seconds, until the mixture is completely smooth with no visible cucumber chunks or dill flecks.
4. Adjust the Consistency
- Check the thickness of the blended soup. It should coat the back of a spoon but still pour easily.
- With the blender running on low speed, slowly stream in the ice water, a little at a time, until the soup reaches a consistency you like.
- Taste the soup and adjust the salt, pepper, or lemon juice as needed.
- For an extra silky texture, pour the soup through a fine mesh strainer into a large bowl, pressing gently with a spoon to push through any liquid and leave behind the pulp.
5. Chill the Soup
- Cover the bowl of soup tightly with plastic wrap or a lid.
- Refrigerate the soup for at least 1 hour, or up to 24 hours, to let the flavors deepen and the soup fully chill through.
- Give the soup a good stir before serving, since some separation can happen as it sits.
6. Garnish and Serve
- Ladle the chilled soup into cold bowls.
- Top each bowl with the reserved cucumber slices, toasted walnuts, crumbled feta cheese, and a few snipped chives.
- Finish each bowl with a light drizzle of extra virgin olive oil and a small sprig of fresh dill.
- Serve immediately while the soup is still cold.
Read Also: Dill Pickle Soup Recipe
Tips for The Best Cucumber Soup
A few small details make a big difference in how this soup turns out.
Pay attention to these and you will get a smooth, well balanced bowl every time.
- Always seed the cucumbers, since the seeds can make the soup watery and slightly bitter
- Use full fat Greek yogurt for the creamiest texture and richest flavor
- Chill your blender jar and bowls ahead of time to keep the soup cold longer
- Add the ice water gradually so you do not thin the soup out too much
- Taste the soup again after chilling, since flavors mellow as it sits and may need a pinch more salt or lemon
- Do not skip the straining step if you want a truly silky, restaurant style texture
The same seed removal technique works well when I make my Cucumber Tomato Salad, keeping the vegetables crisp instead of watery.
Serving Suggestions
This cucumber soup works well as a light starter or a full meal on a hot day.
I like to build a whole warm weather spread around it.
- Serve it in small glasses as a shooter style appetizer for a dinner party
- Pair it with crusty bread or pita chips for dipping
- Add a scoop of chilled shrimp or crab on top for a more substantial lunch
- Serve alongside a Cucumber Tomato Pasta Salad for a completely no cook summer meal
- Top with extra crumbled feta and a drizzle of good olive oil for a Mediterranean style presentation
Variations of Cucumber Soup
This recipe is easy to change up depending on what you have on hand or what flavors you are craving.
Here are a few ways I like to switch it up.
- Swap the dill for fresh mint or basil for a different herbal note
- Use buttermilk instead of sour cream for a tangier, Southern style soup
- Add a small avocado for extra creaminess and healthy fats
- Stir in a pinch of cayenne or a few dashes of hot sauce for a spicy kick
- Make it dairy free by using coconut yogurt in place of the Greek yogurt and sour cream
- Add cooked and cooled shrimp directly into the blender for a protein packed version
For a different take on cold summer soup, my California Roll Cucumber Salad uses a lot of the same cool, crisp flavors in salad form.
Storage and Reheating
Since this soup is served cold, storage is simple and there is no reheating involved.
Just keep it properly chilled and stir well before serving.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days
- Give the soup a good stir before serving, since it can separate slightly as it sits
- Do not freeze this soup, since the dairy and cucumber will separate and turn watery once thawed
- Keep garnishes separate and add them fresh right before serving each bowl
- If the soup thickens too much in the fridge, thin it out with a splash of ice water or extra yogurt
My Cucumber Chickpea Feta Salad keeps just as well in the fridge, making it another easy make ahead option for the week.
Nutritional Facts
These values are estimated per serving, based on 4 servings total, and will vary depending on exact brands and portion sizes used.
- Calories: 180
- Protein: 11g
- Carbohydrates: 12g
- Fiber: 2g
- Sugar: 7g
- Fat: 10g
- Saturated Fat: 3g
- Sodium: 480mg
Health Benefits of Key Ingredients
Beyond tasting great, this soup packs in some genuinely good for you ingredients.
It is a light, nutrient dense option that still feels satisfying.
- Cucumbers are made up of about 95 percent water, which helps support hydration on hot days
- Greek yogurt is high in protein and contains probiotics that support gut health
- Fresh dill provides antioxidants and has traditionally been used to support digestion
- Garlic contains compounds linked to immune support and heart health
- Extra virgin olive oil is rich in healthy monounsaturated fats
- Walnuts add plant based omega 3 fatty acids and a bit of healthy crunch
If you like building meals around ingredients like these, my Mediterranean Chickpea Salad leans on a lot of the same wholesome, simple ingredients.
FAQs About Cucumber Soup
1. Can I make cucumber soup ahead of time?
Yes, this soup actually tastes better after it has had time to chill and let the flavors meld together.
You can make it up to 24 hours ahead and keep it covered in the refrigerator until ready to serve.
2. Do I have to peel and seed the cucumbers?
Peeling and seeding is recommended for the smoothest texture and best flavor.
The skin can make the soup slightly bitter, and the seeds can add unwanted water and a watery texture.
3. Can I make this soup without a blender?
A blender or food processor is really the easiest way to get that silky, smooth texture this soup is known for.
If you only have an immersion blender, you can still use it directly in a deep bowl or pot with good results.
4. Is cucumber soup served hot or cold?
This particular version is served cold, which is what makes it so refreshing in warm weather.
Some cucumber soup styles around the world are served warm, but the chilled version is the most popular for home cooks.
5. Can I make this soup dairy free?
Yes, you can substitute a plain coconut yogurt or cashew based yogurt for both the Greek yogurt and sour cream.
The texture will be slightly different, but the soup will still be creamy and flavorful.
Chilled Cucumber Soup
Ingredients
- 2 large English cucumbers peeled, seeded, and chopped (about 4 cups), plus extra for garnish
- 2 cups plain Greek yogurt full fat recommended
- 1/2 cup sour cream
- 2 cloves garlic minced
- 1/3 cup fresh dill chopped, plus more for garnish
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil plus more for drizzling
- 1/2 cup ice water or up to 1 cup, as needed to thin the soup
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup walnuts toasted and chopped
- 2 tablespoons feta cheese crumbled
- fresh chives snipped, for garnish
- extra virgin olive oil for drizzling
- fresh dill sprigs for garnish
- English cucumber thin slices reserved from prep for garnish
Equipment
- Cutting board
- Sharp knife
- Fine-mesh strainer For a silkier texture
- Citrus juicer
- Chilled soup bowls For serving
- Measuring cups and spoons
- Vegetable peeler
- Small dry skillet For toasting walnuts
Method
- Wash, peel, and seed the cucumbers. Slice a few thin rounds for garnish and roughly chop the rest.
- Toast walnuts in a dry skillet over medium low heat until golden and fragrant, then set aside to cool.
- Add chopped cucumber, yogurt, sour cream, garlic, dill, lemon juice, olive oil, salt, and pepper to a blender. Blend on high until completely smooth.
- With the blender running on low, slowly add ice water until desired consistency is reached. Strain through a fine mesh strainer for extra silkiness.
- Cover and refrigerate for at least 1 hour, or up to 24 hours, to allow flavors to meld and soup to chill.
- Stir chilled soup, ladle into bowls, and top with cucumber slices, toasted walnuts, feta, chives, dill sprigs, and a drizzle of olive oil. Serve immediately.
Nutrition
Notes
- Always seed the cucumbers to avoid a watery or slightly bitter soup.
- Use full fat Greek yogurt for the creamiest texture and richest flavor.
- Chill your blender jar and bowls ahead of time to keep the soup cold longer.
- Add ice water gradually so you do not thin out the soup too much.
- Taste again after chilling and adjust salt or lemon juice as flavors mellow.
- Do not skip straining if you want a truly silky, restaurant-style texture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Do not freeze this soup, as the dairy and cucumber will separate and become watery.
- If soup thickens too much in the fridge, thin with a splash of ice water or extra yogurt.
- Keep garnishes separate and add fresh right before serving each bowl.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This cucumber soup recipe is proof that you do not need a stove to make something genuinely delicious.
It comes together fast, tastes incredibly fresh, and cools you down on even the hottest days.
Give it a try the next time your kitchen feels too hot to cook in.
I would love to hear how it turns out for you, so drop a comment below or share a photo if you make it.
Recommended:
- Cucumber Salad Recipe
- Lemon Cucumber Detox Water Recipe
- Spring Vegetable Soup Recipe
- Summer Drinks
- Dill Pickle Pasta Salad Recipe
