Go Back

Chilled Cucumber Soup

Kathleen R. Coffey
A light, creamy, and refreshing cold soup made with cucumbers, Greek yogurt, fresh herbs, and a touch of tahini.
This protein-rich, low-carb soup is perfect for a quick lunch, appetizer, or make-ahead summer meal. Garnish with fresh herbs and olive oil for a vibrant, satisfying dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Course Appetizer, Snack
Cuisine Mediterranean
Servings 4

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.