Cucumber Soup – Skinnytaste


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A refreshing and light-weight chilly Cucumber Soup made with Greek yogurt and contemporary herbs. It’s straightforward to make, no cooking or heating the kitchen, making it excellent for a scorching summer season day.

Cucumber Soup

Chilly Cucumber Soup

I really like a relaxing soup in the summertime, like this tomato gazpacho, as a starter to a meal or a lightweight lunch with a sandwich. It’s like a salad in soup type! There are various variations of chilled cucumber soup, however for my model, I used Mediterranean components like cucumbers, yogurt, shallots, contemporary dill and mint, and a splash of lemon juice. The cucumber-walnut garnish makes it heartier with a little bit of fats and further texture. It does want a number of hours within the fridge to let the flavors come collectively, however after 24 hours, the cucumber soup begins tasting bitter, so I like to recommend chilling it for as little time as potential.

Cucumber Soup

Why You’ll Love This Cucumber Soup Recipe

Gina @

Final yr I grew so many cucumbers I couldn’t sustain. That’s after I began experimenting with contemporary cucumber soups and beloved how this turned out. It’s creamy, refreshing and really easy to make!

  • Refreshing: This chilly cucumber soup will hold you hydrated on scorching summer season days.
  • Straightforward to Make: Simply puree all of the components within the blender and refrigerate for a number of hours.
  • Wholesome: Primarily product of cucumbers and Greek yogurt, soup is a nutritious meal filled with nutritional vitamins and protein.

When you make this straightforward cucumber soup recipe, I’d like to see it. Tag me in your photographs on Instagram or Fb!

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What You’ll Want

The next components create a refreshing and flavorful chilled cucumber soup, excellent for a lightweight and cooling meal through the summer season. Scroll to the recipe card beneath for the precise measurements.

cucumbers, yogurt and shallots

  • Cucumbers: Use English cucumbers, additionally referred to as scorching home cucumbers, which have smaller seeds, thinner skins, and a sweeter style than common cucumbers.
  • Nonfat Greek Yogurt for a creamy texture and protein increase
  • Shallot provides a gentle onion taste with out overwhelming the soup.
  • Herbs: Contemporary dill and mint add a vivid, refreshing high quality to the chilly cucumber soup.
  • Lemon Juice supplies a burst of contemporary citrus
  • Olive Oil helps steadiness the flavors and improves the feel.
  • Salt and Pepper season the soup and improve all of the flavors. I take advantage of white pepper as a result of it doesn’t present within the soup, however black pepper works, too.
  • Walnut-Cucumber Garnish: Chopped cucumber, toasted walnuts, olive, and salt

Learn how to Make Cucumber Soup

To make this straightforward cucumber soup recipe, simply throw every little thing in a blender! See the recipe card beneath for the whole directions.

  1. Prep the Cucumbers: Minimize a 4-inch piece off one of many cucumbers. Halve it, take away the seeds, and finely chop it for the garnish. Peel the remaining cucumbers, seed them, and roughly chop.
  2. Mix the Soup: Put the peeled cucumber, yogurt, shallot, herbs, lemon juice, olive oil, salt, and pepper within the blender and mix till utterly clean. If it’s too thick, add a bit of water till it’s at your required consistency.
  3. Refrigerate the cucumber soup for no less than 4 hours or so long as in a single day.
  4. Earlier than serving the soup, stir it, examine the seasoning, and add extra salt and pepper if crucial.
  5. Walnut Garnish: Toss the reserved cucumber, walnuts, oil, and a pinch of salt in a small bowl.
  6. Learn how to Serve Cucumber Soup: Pour the soup into bowls, gently spoon the garnish on high, and high with contemporary dill.


  • Cucumbers: English cucumbers work greatest for this soup, however you possibly can use common cucumbers if that’s all you may have.
  • Yogurt: Be happy to make use of complete milk or reduced-fat Greek yogurt.
  • Herbs: Swap one of many herbs with tarragon or basil.
  • Nuts: Substitute toasted pecans or walnuts.

What to Serve with Chilly Cucumber Soup

This straightforward cucumber soup is an glorious mild lunch with some bread, however it additionally makes an important starter or facet dish for dinner. Under are some serving solutions:


It’s greatest to eat this chilly cucumber soup inside the first 24 hours of constructing it. It may possibly get bitter if it sits for too lengthy.

Cucumber Soup

Extra Cucumber Recipes You’ll Love

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Prep: 20 minutes

Prepare dinner: 0 minutes

refrigeration time: 4 hours

Whole: 4 hours 20 minutes

Yield: 4 servings

Serving Measurement: 1 1/4 cups soup, 1/4 cup garnish

  • Minimize a 4 inch piece off one of many cucumbers, then halve it lengthwise, take away the seeds, and finely chop. Save this unpeeled cucumber for the garnish.

  • Peel the remaining cucumber, seed it, and roughly chop.

  • In a blender, mix the peeled cucumber, yogurt, shallot, dill, mint, lemon juice, 3 teaspoons of olive oil, the salt, and pepper to style. Mix till utterly clean, slowly transferring to essentially the most highly effective mode in your blender for the smoothest soup. The soup must be thick and clean and never want water, but when your cucumbers had been significantly small, add a really small of water to assist the blender, 1 teaspoon at a time, till it reaches your required consistency.

  • Switch the soup to the fridge, lined (within the blender cup is ok) and chill for 4 hours, or as much as in a single day (however not than 24 hours or it’ll turn into bitter).

  • When able to serve, stir the soup, examine the seasoning, and add extra salt and/or pepper if crucial.

  • In a small bowl, mix the reserved cucumber, the toasted walnuts, the remaining 1 teaspoon olive oil, and a pinch of salt and toss to mix.

  • Pour the soup into bowls, divide the garnish between them, gently spooning it on so it doesn’t sink to the underside, and serve topped with extra contemporary dill.

Final Step:

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Serving: 1 1/4 cups soup, 1/4 cup garnish, Energy: 169 kcal, Carbohydrates: 13 g, Protein: 11 g, Fats: 9.5 g, Saturated Fats: 1.5 g, Ldl cholesterol: 2.5 mg, Sodium: 250.5 mg, Fiber: 3 g, Sugar: 7.5 g


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