Cold Cucumber Soup
I love a chilled soup in the summer, like this tomato gazpacho, as a starter to a meal or a light lunch with a sandwich. It’s like a salad in soup form! There are many variations of chilled cucumber soup, but for my version, I used Mediterranean ingredients like cucumbers, yogurt, shallots, fresh dill and mint, and a splash of lemon juice. The cucumber-walnut garnish makes it heartier with a bit of fat and extra texture. It does need a few hours in the fridge to let the flavors come together, but after 24 hours, the cucumber soup starts tasting bitter, so I recommend chilling it for as little time as possible.
How to Make Cucumber Soup
To make this easy cucumber soup recipe, just throw everything in a blender! See the recipe card below for the complete instructions.
Refreshing: This cold cucumber soup will keep you hydrated on hot summer days. Easy to Make: Just puree all the ingredients in the blender and refrigerate for a few hours. Healthy: Primarily made of cucumbers and Greek yogurt, soup is a nutritious meal packed with vitamins and protein. Dietary Restrictions: This soup is low-carb, gluten-free and Weight Watchers-friendly.
If you make this easy cucumber soup recipe, I would love to see it. Tag me in your photos on Instagram or Facebook!
Cucumbers: Use English cucumbers, also called hot house cucumbers, which have smaller seeds, thinner skins, and a sweeter taste than regular cucumbers. Nonfat Greek Yogurt for a creamy texture and protein boost Shallot adds a mild onion flavor without overwhelming the soup. Herbs: Fresh dill and mint add a bright, refreshing quality to the cold cucumber soup. Lemon Juice provides a burst of fresh citrus Olive Oil helps balance the flavors and improves the texture. Salt and Pepper season the soup and enhance all the flavors. I use white pepper because it doesn’t show in the soup, but black pepper works, too. Walnut-Cucumber Garnish: Chopped cucumber, toasted walnuts, olive, and salt
Variations
Cucumbers: English cucumbers work best for this soup, but you could use regular cucumbers if that’s all you have. Yogurt: Feel free to use whole milk or reduced-fat Greek yogurt. Herbs: Swap one of the herbs with tarragon or basil. Nuts: Substitute toasted pecans or walnuts.
What to Serve with Cold Cucumber Soup
This simple cucumber soup is an excellent light lunch with some bread, but it also makes a great starter or side dish for dinner. Below are some serving suggestions:
Green Salads: Corn, Tomato, and Avocado Salad, Watermelon, Arugula, and Feta Salad, Nicoise Salad Sandwiches: Open-Faced Tuna Sandwich, Heirloom Tomato Sandwich, Grilled Chicken Panini Protein: Grilled Steak with Tomatoes, Grilled Lemon-Dijon Skewers, Pork Chops with Dijon Herb Sauce Grilled Seafood: Grilled Shrimp, Grilled Salmon Bruschetta, Grilled Crab Legs Summer Salads: Greek Pasta Salad, Grilled Corn Salad, Mediterranean Bean Salad
Storage
It’s best to eat this cold cucumber soup within the first 24 hours of making it. It can get bitter if it sits for too long.
More Cucumber Recipes You’ll Love
Creamy Cucumber Salad Chilled Watermelon Cucumber Feta Salad Cucumber Ranch Dressing Chickpea Salad with Cucumbers and Tomatoes Basil Cucumber Gin Cooler
