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Cold Cucumber Soup
4.9 from 104 votes

Cold Cucumber Soup

Cold Cucumber Soup blends thinly sliced Persian cucumbers with Greek yogurt, fresh basil, dill, garlic, and a drizzle of olive oil. It has a smooth, creamy texture with fresh herbal undertones and a hint of lemony brightness. Chilling it for several hours lets the flavors meld, creating a refreshing soup ideal for cooling off on warm days.

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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

  • This soup is best served well chilled after at least 4 hours of refrigeration to develop flavor.
  • Reserve cucumber slices for garnish to add texture and visual appeal.
  • Pairs nicely with crusty bread or focaccia for a light meal or snack.