Cold Cucumber Soup Recipe

Cool and refreshing, this herby cucumber soup has a Greek yogurt base to make it creamy and delicious.

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Course: Soup

Cuisine: American

Keyword: Cold Cucumber Soup, Cucumber Soup, Cucumber Yogurt Soup

Prep Time: 10

Chill Time: 8

Total Time: 8 10

Servings:

Calories: 219kcal

2 large English cucumbers seeded and roughly chopped
2 cups plain whole milk Greek yogurt
1 garlic clove
½ shallot
Zest from ½ lemon
1 lemon juiced
1 tablespoon red wine vinegar
⅓ cup baby dill loosely packed + more to garnish, can sub 1 ½ tablespoons dried dill
⅓ cup basil leaves loosely packed + more to garnish
¼ cup flat-leaf parsley leaves loosely packed
½ teaspoon fine sea salt + more to taste
¼ teaspoon black pepper + more to taste
¼ cup extra virgin olive oil + more to garnish

Add everything but the olive oil to a food processor or blender.
Blend for 1 minute or until pureed. Scrape down the sides of the bowl or blender.
Blend for another 1-2 minutes. As it blends, slowly drizzle in the olive oil.
Transfer to a container, cover, and refrigerate for 8 hours or overnight. Season to taste with more lemon juice, salt, and pepper after refrigeration.
Enjoy cold, drizzled with olive oil and garnished with fresh herbs.

Yogurt first: To make it easier on your food processor, add the yogurt into the machine first. This way, nothing gets stuck at the bottom, and the result is a creamy texture.
Bitterness: Some cucumbers are more bitter than others. Give yours a quick taste before blending, and know that most of the bitterness is concentrated at the stem end and the skin. Omit those parts if needed.
Taste test: Give the soup a taste before you pour it into the container. Add more lemon juice, salt, or pepper as needed.