Creamy, Chilled Cucumber Soup with Greek Yogurt
This chilled cucumber soup is my favorite thing to make when it's too hot to cook. It's cool, creamy, and unbelievably fresh—just cucumbers, Greek yogurt, herbs, and lemon blitzed smooth in the blender. Make it ahead, chill it well, and finish with good olive oil and flaky salt. Easy, refreshing, and a little bit fancy.
Pin Recipe
Servings: 4 servings
Calories: 189kcal
Equipment
Large blender
Ingredients
- 2 large English cucumbers
- 1¼ cup plain Greek yogurt
- 2 Tbsp fresh lemon juice, from ½ medium lemon
- 1 medium shallot, peeled and roughly chopped
- 1 medium garlic clove
- ¼ cup loosely packed fresh dill
- ¼ cup loosely packed fresh basil
- ¼ cup loosely packed fresh cilantro or mint
- ¼ cup extra virgin olive oil
- 1 tsp red wine vinegar or other light vinegar
- Kosher salt
- Freshly ground black pepper
- Flaky sea salt
- Optional: toasted pine nuts for added crunch and crusty bread
Instructions
- Prep the cucumbers. Halve the English cucumbers lengthwise, then use a spoon to scoop out the seeds. Roughly chop (no need to be neat—everything gets blended).
- Add everything to blender. To a high-speed blender, add the chopped cucumbers, 1¼ cups Greek yogurt, 2 Tbsp lemon juice, 1 chopped shallot, 1 garlic clove, dill, basil, cilantro, ¼ cup extra virgin olive oil, and 1 tsp red wine vinegar.
- Blend until silky-smooth. Blend on high until the soup is completely smooth and creamy, stopping once or twice to scrape down the sides as needed. (If it looks a little thick at first, keep blending—cucumbers release more liquid as they break down.)
- Season, then taste and adjust. Add ½ tsp kosher salt and ¼ tsp black pepper, then blend briefly to combine. Taste and adjust as needed—add more salt, pepper, lemon juice, or a tiny splash more vinegar to brighten it up.
- Chill (this part matters). Transfer the soup to an airtight container and refrigerate for at least 4 hours (or overnight). This gives the flavors time to meld and the soup to get properly cold.
- Serve and garnish. Divide the chilled soup between 4 bowls. Drizzle with a little extra olive oil, then finish with thinly sliced chives (or extra herbs), flaky sea salt, and more black pepper. Optional: Top with toasted pine nuts for crunch.
- Optional: make it a meal. For a more filing dish, top each bowl with poached shrimp right before serving. (Also fantastic with a hunk of crusty bread on the side!)
Notes
- Nutrition facts do not include bread.
- Keep leftovers in an airtight container in the fridge for 3-4 days. It may separate slightly; just give it a good stir and it comes right back. I don't recommend freezing.
Nutrition
Calories: 189kcal | Carbohydrates: 10g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 29mg | Potassium: 372mg | Fiber: 1g | Sugar: 5g | Vitamin A: 534IU | Vitamin C: 11mg | Calcium: 107mg | Iron: 1mg
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