Refreshingly light and creamy, this Cold Cucumber Soup is perfect for hot days or a healthy appetizer.
Bursting with fresh herbs and Greek yogurt, it’s high in protein, fiber-rich, and naturally low in carbs.
Packed with plant-based nutrients and healthy fats from olive oil and tahini, it’s quick to prepare, satisfying, and ideal for everyday meals or easy meal prep.
Chilled Cucumber Soup
Equipment
- Blender – 1
- Knife – 1
- Cutting board (1)
- Measuring Spoons (1 set)
- Measuring cups – 1 set
- Bowl – 1
Ingredients
- 2 tablespoons fresh dill fronds plus extra for garnish
- 1/4 cup coarsely chopped fresh chives plus extra for garnish
- 2 tablespoons coarsely chopped fresh parsley leaves plus extra for garnish
- 2 medium English cucumbers about 8 ounces each
- 2 tablespoons freshly squeezed lemon juice from 1 medium lemon
- 1 clove garlic
- 1 1/4 cups plain Greek yogurt low-fat or full-fat
- 1/4 cup olive oil plus extra for serving
- 2 tablespoons tahini
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground white pepper
- 1 tablespoon rice vinegar
- Flaky salt optional, for garnish
Instructions
- Prepare Fresh Herbs: Begin by gathering your fresh herbs: dill, chives, and parsley. Take 2 tablespoons of dill fronds, 1/4 cup of coarsely chopped chives, and 2 tablespoons of parsley leaves. Rinse them gently under cold water to remove any dirt, then pat them dry with a kitchen towel or paper towels. These herbs will form the aromatic base of your soup, contributing vibrant flavor and a fresh, green appearance.
- Trim and Prep Cucumbers: Take 2 medium English cucumbers and wash them thoroughly under running water.Trim off both ends of each cucumber. Cut each cucumber in half crosswise, then cut each half lengthwise into quarters. Using a small spoon, gently scoop out the watery seeds from the center. This step prevents the soup from becoming too watery and ensures a smooth, creamy texture. Reserve about 1/2 cup of finely chopped cucumber for garnish later.
- Chop and Add Cucumbers to Blender: Coarsely chop the remaining cucumber pieces into manageable chunks. Transfer these chunks to your blender along with the prepared herbs. This mixture will serve as the main body of your soup, giving it a refreshing cucumber flavor combined with the bright notes from dill, parsley, and chives.
- Add Creamy Yogurt and Flavorings: Measure and add 1 1/4 cups of plain Greek yogurt to the blender. This adds creaminess and a subtle tang while boosting protein content.Next, add 2 tablespoons of freshly squeezed lemon juice for brightness, 1 clove of garlic for depth, 1/4 cup of olive oil for healthy fats and smooth texture, 2 tablespoons of tahini for a nutty richness, 1/2 teaspoon of kosher salt for seasoning, and 1/4 teaspoon of ground white pepper to gently balance flavors.
- Blend to Smooth Perfection: Secure the lid on your blender and blend the mixture on high speed for 45 seconds to 1 minute, or until completely smooth and creamy. The goal is to achieve a uniform consistency where no chunks remain.Stop and scrape down the sides with a spatula if needed, ensuring every bit of cucumber and herb is incorporated.The resulting soup should be velvety, light green, and fragrant.
- Chill the Soup Thoroughly: Transfer the blended soup to a large bowl or leave it in the blender container. Cover it with plastic wrap or a tight-fitting lid and refrigerate for at least 4 hours, or overnight if convenient. Chilling allows the flavors to meld together beautifully and enhances the refreshing, cooling effect, making it perfect for hot days.
- Prepare Garnishes: While the soup chills, pick and coarsely chop fresh dill fronds, parsley leaves, and chives until you have approximately 1 tablespoon combined. Keep these ready for a bright, aromatic garnish. Also, finely chop the reserved cucumber pieces for added texture and visual appeal when serving.
- Add Final Flavor Enhancer: Before serving, stir 1 tablespoon of rice vinegar into the chilled soup. This adds a subtle acidity that balances the creamy yogurt and brightens the overall flavor. Taste the soup and adjust seasoning if needed, adding a pinch more salt or pepper to suit your preference.
- Assemble and Garnish: Pour the cold cucumber soup into individual serving bowls. Swirl a little olive oil on top for richness and a beautiful presentation. Sprinkle the reserved chopped cucumber and fresh herbs over the soup. For an optional finishing touch, add a small pinch of flaky salt to enhance texture and flavor.
- Serve and Enjoy: Serve immediately while cold and refreshing. This soup pairs wonderfully with crusty bread, light sandwiches, or a side salad. It’s ideal as a light lunch, appetizer, or make-ahead dish for entertaining. The creamy, herbaceous flavors and crisp cucumber pieces provide a satisfying, healthy, and visually stunning dish.
Notes
- Use fresh, firm cucumbers for the best texture and flavor. English cucumbers work perfectly because they have fewer seeds and a delicate skin.
- Scoop out watery seeds to avoid a thin, watery soup; this ensures a creamy consistency.
- Chill thoroughly for at least 4 hours to allow flavors to meld and create a refreshing, cool dish.
- Adjust herbs to taste; fresh dill, parsley, and chives can be increased or decreased depending on your preference.
- Use a high-speed blender for the smoothest, creamiest soup.
- Garnishes are optional but add texture, visual appeal, and extra flavor. Don’t skip the reserved cucumber, herbs, and drizzle of olive oil.
Chef’s Secrets: Expert Tips For Perfection
To elevate this cold cucumber soup to a restaurant-quality dish, focus on balancing freshness, creaminess, and flavor depth.
Always use fresh, vibrant herbs—dill adds a delicate, aromatic note, while chives provide a subtle onion-like tang.
Tahini introduces a nutty creaminess that complements Greek yogurt without overpowering it.
Don’t rush the chilling step; letting the soup rest enhances the herbal and tangy flavors.
When blending, aim for a smooth, silky texture while reserving some cucumber for garnish to maintain a pleasing bite.
Finally, drizzle high-quality olive oil just before serving to add richness and an eye-catching sheen.
Serving Suggestions: Creative Ways To Enjoy
This cold cucumber soup is versatile and pairs beautifully with various meals.
Serve it as a light appetizer before grilled fish, chicken, or vegetarian mains.
It also works wonderfully as a refreshing summer lunch, accompanied by a slice of whole-grain bread or a small salad.
For an elegant presentation, serve in chilled bowls with a swirl of olive oil, chopped herbs, and cucumber dice on top.
You can also turn it into a party-friendly dip, serving it alongside crudités or crispy pita chips.
Its light, refreshing taste makes it perfect for brunches, picnics, or casual weeknight dinners.
Storage Tips: Keep Soup Fresh Longer
This cold cucumber soup stores exceptionally well, making it ideal for meal prep.
Keep the soup in an airtight container in the refrigerator for up to 3 days.
For best results, store garnishes separately and add them just before serving to preserve freshness and texture.
Avoid freezing, as the yogurt may separate and alter the creamy consistency.
If the soup thickens in the fridge, simply stir in a tablespoon of cold water, lemon juice, or yogurt to restore a smooth, pourable texture.
Always taste before serving and adjust seasoning if needed.
Frequently Asked Questions
1. Can I use regular cucumbers instead of English cucumbers?
Yes, but make sure to remove seeds and peel if the skin is thick or bitter. English cucumbers are preferred for their delicate texture and minimal seeds.
2. Can I make this soup vegan?
Absolutely! Substitute Greek yogurt with unsweetened plant-based yogurt, such as almond or coconut yogurt. Tahini adds extra creaminess, so the texture remains rich.
3. How long should I chill the soup?
For optimal flavor, chill at least 4 hours or overnight. The longer it rests, the more the flavors meld, resulting in a refreshing, aromatic soup.
4. Can I freeze cold cucumber soup?
Freezing is not recommended. Yogurt may separate, and the texture could become watery. Refrigeration is best for maintaining the creamy consistency.
5. What are good garnishes for this soup?
Fresh dill, parsley, chives, and finely chopped cucumber are ideal. A drizzle of high-quality olive oil and a pinch of flaky salt enhances flavor and presentation.
Optional: sprinkle toasted seeds or microgreens for added texture.
