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4.9 from 183 votes

Cold Cucumber Soup

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.

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 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

    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

  • Note: I like to serve this with crusty bread or this focaccia recipe.
  • Note: I like to serve this with crusty bread or this focaccia recipe.