This cold cucumber soup recipe is perfect for hot summer days. Creamy, cool, bright, and refreshing, it's a delicious, nourishing starter or side dish.

This cold cucumber soup is everything I want on a hot summer day. To make it, you don’t have to turn on the oven, the stove, or even the grill. Just toss the ingredients into a blender, puree, and chill! After a few hours in the fridge, this cucumber soup will be so creamy, cool, bright, and refreshing that you won’t be able to resist going back for seconds.

Cucumber Soup Recipe Ingredients

Here’s what you’ll need to make this cucumber soup:

• Cucumbers, of course! I love to use delicate, thin-skinned Persian cucumbers in this recipe. Don’t forget to save a few slices for garnish! They add a nice crunch to this cool, creamy soup.
• Greek yogurt – It gives the soup its delicious creamy texture and tangy flavor.
• Extra-virgin olive oil – For richness.
• Fresh herbs – I blend basil and dill into the soup and scatter more dill, fresh mint, or chives on top.
• Lemon juice – It makes the soup nice and bright.
• Garlic – It adds sharp depth of flavor.
• Honey – Don’t worry – the honey doesn’t make this recipe sweet. Instead, it offsets the tang from the lemon and the bite from the raw garlic, creating a flavorful, well-balanced soup.
• And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Chilled Cucumber Soup

This cucumber soup recipe couldn’t be easier to make! Here’s how it goes:

First, blend! Add the cucumbers, herbs, yogurt, olive oil, lemon juice, garlic, honey, salt, and pepper to a large blender, and blend until smooth.

Next, chill. When the soup is smooth, transfer it to the fridge to chill for at least 4 hours, or overnight.

Finally, enjoy! Serve the chilled soup in bowls with a garnish of fresh herbs, thinly sliced cucumbers, and a generous drizzle of olive oil.

Cold Cucumber Soup Serving Suggestions

This cold cucumber soup is a wonderful starter or side dish. On summer nights, I often serve it as part of a light dinner with a substantial salad like my Mediterranean Chickpea Salad, Panzanella Salad, or Cherry Tomato Couscous Salad. For a heartier meal, serve it as an appetizer with these Stuffed Zucchini Boats, Grilled Vegetable Skewers with Tzatziki, or my Roasted Vegetable Pasta.

This cucumber soup is also a lovely starter for a spring or summer brunch. I love pairing it with a few salads, like my Carrot Salad or Simple Green Salad, and a savory main course like a Frittata or Breakfast Casserole.

Finally, this cold cucumber soup is a perfect lunch on a hot summer day. Enjoy it with a hunk of good crusty bread or focaccia, a slice of avocado toast, or a simple sandwich. A Caprese Sandwich, a Chickpea Salad Sandwich, or an Egg Salad Sandwich would be a great choice.

More Favorite Cucumber Recipes

If you loved this recipe, try one of these next:

• Easy Gazpacho
• Cucumber Gazpacho
• Greek Salad
• Cucumber Salad
• Dill Pickles
• Orzo Salad
• Cucumber Tomato Salad
• Tzatziki Sauce

Cold Cucumber Soup

Ingredients

• 6 Persian cucumbers, thinly sliced, reserve a few slices for garnish
• 1½ cups plain whole milk Greek yogurt
• ¾ cup fresh basil leaves
• ¼ cup extra-virgin olive oil, plus more for drizzling
• 3 tablespoons fresh lemon juice
• 2 tablespoons fresh dill, plus more for garnish
• 1 garlic clove
• ¾ teaspoon sea salt
• ½ teaspoon honey
• Freshly ground black pepper
• Fresh mint or chives, for garnish

Instructions

• In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and several grinds of pepper and blend until smooth. Chill for at least 4 hours.
• Ladle into bowls and drizzle with olive oil. Garnish with the reserved cucumber slices, freshly ground black pepper, and fresh dill, mint, and/or chives. Serve cold.

Notes

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