Cold Cucumber Soup

I love making this Cold Cucumber Soup when I want something refreshing, light, and cooling. It’s a smooth, chilled dish that’s perfect for warm days, with a clean flavor that feels both simple and elegant.

Why You’ll Love This Recipe

I enjoy this recipe because it requires no cooking and comes together quickly. The cucumber gives it a crisp, fresh taste, while the creamy base makes it satisfying without being heavy. I also like how it can be served as a starter or a light meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cucumbers, peeled and chopped
yogurt or sour cream
garlic
olive oil
lemon juice
fresh dill or mint
salt
black pepper

Directions

I start by adding the chopped cucumbers, yogurt or sour cream, garlic, and olive oil into a blender.

I blend everything until smooth and creamy. If I want a thinner consistency, I add a bit of water or extra yogurt.

I stir in lemon juice and chopped herbs, then season with salt and black pepper to taste.

I transfer the soup to a container and refrigerate it for at least 1–2 hours to chill and allow the flavors to develop.

Before serving, I give it a good stir and adjust the seasoning if needed.

I serve it cold, sometimes with a drizzle of olive oil or extra herbs on top.

Servings and Timing

I usually get about 3–4 servings from this recipe.
Preparation takes around 10 minutes, and chilling takes 1–2 hours, so the total time is about 1 hour and 15 minutes.

Variations

I sometimes add a bit of avocado for extra creaminess. If I want a tangier flavor, I use more lemon juice or a splash of vinegar. I can also include a hint of spice with a pinch of chili flakes or use different herbs like parsley.

storage/reheating

I store the soup in an airtight container in the refrigerator for up to 2–3 days. I stir it well before serving since it may separate slightly. This soup is meant to be served cold, so I don’t reheat it.

FAQs

Can I make this soup ahead of time?

Yes, I actually prefer making it ahead so the flavors have time to blend.

Do I need to peel the cucumbers?

I usually peel them for a smoother texture, but I can leave the skin on if I prefer.

Can I make this dairy-free?

I can use a dairy-free yogurt alternative to make it completely dairy-free.

How do I make it thicker?

I reduce the liquid or add more yogurt to achieve a thicker consistency.

What can I serve with this soup?

I like serving it with crusty bread or as a light appetizer before a meal.

Conclusion

I find this Cold Cucumber Soup to be a refreshing and easy dish that’s perfect for warm weather. It’s simple, flavorful, and a great way to enjoy fresh ingredients in a light and satisfying way.

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