Adding this Cold Cucumber Soup to your summer meals is a cooling and nutritious way to enjoy soup all year round! The refreshing taste of cucumber mixed with the soothing flavor will leave you wanting more.
I am a big fan of soups year round and summer is no exception! This soup has all the soothing and delicious flavors you’d expect from a soup mixed with the cooling and refreshing taste of the cucumber and yogurt.
This is a really great recipe if you’re looking to make something in advance. Since this recipe needs chill time, it’s best to make it either in the morning or evening before and you can enjoy it throughout the week. If you’re adding any spice, just be careful as the spiciness can increase over time.
Not a big fan of big flavors? This cold cucumber soup is perfect for you. Made with simple, fresh ingredients this simple soup has the right balance of ingredients that won’t be too heavy or spicy on the stomach.
Why You’ll Love This Recipe
- Simple, fresh ingredients. With a cucumber and yogurt base, it packs a delicious and refreshing punch in every spoonful.
- Compounding flavor. As the soup chills, the flavors infuse longer making for a dish that tastes better over time.
- Easily customizable. Try it with new herbs, fresh citrus, leftover root vegetables and other kinds of your favorite produce for the best taste.
- Colorful Presentation. The vibrant green color of the cucumber soup, when combined with a beautiful garnish, can be a striking addition to your dinners and is great for wowing guests.
How To Make Cold Cucumber Soup
This recipe is very versatile and requires very minimal effort. It’s really just a matter of blending all the ingredients and letting it chill. Aside from the base, the ingredients are completely up to you. But here are some we found that make the best soup.
Key Ingredients
- Mini Cucumbers. Also known as Persian cucumbers, these tiny cucumbers are extra crisp, allowing for a lot of that cucumber flavor to shine through.
- Yogurt. This dairy element adds a cool, soothing element and enhances the smoothness of the dish.
- Lemons. A hit of citrus brings out the flavors and cuts through any bitterness.
- Apple Cider Vinegar. Another great way to bring acid to the dish and enhance the flavor.
- Parsley. A light herb to enhance the flavor and bring out that green color.
- Fresh Oregano. Perfect as a garnish and for rounding out the flavor profile.
- Green Onions. Enhances the flavor and gives more depth.
- Olive Oil. Helps with the overall consistency and flavor allowing for a perfectly smooth consistency.
Step-by-Step Instructions
- Slice your vegetables and herbs. Cut all your vegetables and herbs into smallish pieces. This will help the ingredients blend together properly.
- Blend your ingredients. In a large blender add all the ingredients and blend on high until combined.
- Chill overnight. Add a lid or cover with plastic wrap and let chill for at least an hour and up to eight hours. This will help ensure the flavors are infused and the soup is sufficiently chilled.
- Garnish and serve. Once ready, garnish with any remaining cucumber slices, herbs and a drizzle of olive oil. Enjoy!
Tips:
- Not a big fan of yogurt? A simple alternative is a blend of plant based milk and avocados. This will help make a smooth soup and as a bonus it’s vegan!
- Wash your produce. For the best tasting and freshest ingredients, wash your produce in a mix of water and vinegar. This will ensure that any residual chemicals are removed.
Make-Ahead & Storage Recommendations:
This is a great soup to make ahead and enjoy with company the following day. It can stand in the fridge for up to 3-5 days and anything longer is not recommended. If you’re looking to have it well into the future, try freezing this and letting it thaw in the refrigerator a day in advance before serving.
Frequently Asked Questions
This soup is similar to a hot middle eastern yogurt soup and it can be served hot. Just add the acid elements at the end so the yogurt doesn’t curdle.
Yes there are many alternatives that can make it both dairy free. Try the avocados and plant based milk as mentioned above. Or use coconut cream, roasted green peppers, and roasted eggplant.
Try These Other Soup Recipes
- 5 Ingredient Pea and Mint Soup – A delicious green soup with an extra minty kick!
- Pumpkin Soup with Crème Fraiche and Fried Sage – A hearty, warming soup that is perfect for the warmer seasons.
Cold Cucumber Soup
Ingredients
- 6-8 mini cucumbers or 1 English cucumber
- 1/4 cup parsley chopped
- 2 tbsp fresh oregano stems removed + 1 tsp for garnish
- 2 tbsp green onions chopped
- 1 1/2 cups Greek yogurt
- 1 tbsp olive oil + 1 tsp to garnish
- 1/2 lemon juiced
- 2 tbsp apple cider vinegar
- salt and pepper to taste
Instructions
- Cut all your vegetables and herbs into small pieces. This will help the ingredients blend together properly.
- In a large blender add all the ingredients and blend on high until combined.
- Add a lid or cover with plastic wrap and let chill for at least an hour and up to eight hours.
- Once ready, garnish with any remaining cucumber slices, herbs and a drizzle of olive oil. Enjoy!
