Cold Cucumber Soup

Name: Cold Cucumber Soup
Prep time: 10 min
Total time: 4 h 10 min
Yield: 8 serving
Ingredients: 6 Persian cucumbers; 1½ cups plain whole milk Greek yogurt; ¾ cup fresh basil leaves; ¼ cup extra-virgin olive oil; 3 tablespoons fresh lemon juice; 2 tablespoons fresh dill; 1 garlic clove; ¾ teaspoon sea salt; ½ teaspoon honey; freshly ground black pepper; Fresh mint or chives

User Reviews

4.9

183 reviews

Excellent

Prep Time
10 mins
Additional Time
4 hrs
Total Time
4 hrs 10 mins
Servings
8
Course
Side Dish, Appetizer, Soup
Cuisine
American

Cold Cucumber Soup

Iris Warren

Report

This chilled cucumber soup recipe is a delicious summer starter or side dish! Fresh herbs, Greek yogurt, and lemon juice make it bright, creamy, and refreshing. Gluten-free.

Share:

I Made This!

137 people made this

Print

38 people printed this

Save this

109 people saved this

Ingredients

Servings

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

Add to Shopping List

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.