If you’re looking for a refreshing, light, and effortless meal, this Cucumber Soup recipe is the perfect choice. Made with crisp cucumbers, creamy Greek yogurt, fresh herbs, and zesty lime, it’s a chilled summer soup that’s packed with flavor and comes together in minutes.
Why You’ll Love This Recipe
- Light, refreshing, and perfect for warm weather.
- Ready in about 15 minutes with no cooking required.
- Creamy texture without heavy cream.
- Naturally vegetarian and easy to make gluten-free.
- A healthy cucumber soup that’s ideal for lunch, appetizers, or entertaining.
- Fresh herbs and lime create bright, vibrant flavors the whole family will enjoy.
Ingredients
- 2 cucumbers (about 675 g)
- 150 g Greek yogurt
- Juice of 1–2 limes
- Small handful fresh tarragon, chopped
- Leaves from 3 mint sprigs
- Small bunch fresh chives, chopped
- Rapeseed oil, for serving
Instructions
- Finely chop about one-third of one cucumber and set it aside for garnish.
- Roughly chop the remaining cucumbers.
- Add the chopped cucumbers, Greek yogurt, juice of one lime, tarragon, most of the mint leaves, and most of the chives to a blender.
- Blend until completely smooth and creamy.
- Taste the Cucumber Soup and add the juice from the second lime if you’d like a brighter, tangier flavor.
- Pour into serving bowls or small glasses.
- Top with the reserved diced cucumber, remaining mint, and chives.
- Finish with a light drizzle of rapeseed oil and serve immediately, or chill for 30–60 minutes for an even cooler soup.
Tips & Tricks
- Chill the cucumbers before blending for an extra-refreshing soup.
- Use full-fat Greek yogurt for the creamiest texture.
- Blend in a small garlic clove for additional flavor.
- Add a splash of cold water if the soup is thicker than you prefer.
- Garnish with toasted seeds, crushed pistachios, or extra herbs for added texture.
- Fresh herbs deliver the best flavor, so avoid dried substitutes when possible.
Details
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Blended (No-Cook)
- Cuisine: European
- Difficulty: Easy
- Dietary Notes: Vegetarian, gluten-free (when using certified gluten-free ingredients), high in protein, and perfect as a light summer meal.
Notes
- Fresh dill can be substituted for tarragon.
- Lemon juice works well if limes aren’t available.
- For a dairy-free version, replace Greek yogurt with a plain plant-based yogurt.
- Serve with crusty bread, pita, grilled vegetables, or a fresh salad.
Nutrition (Approximate Per Serving)
- Calories: 105
- Protein: 6 g
- Carbohydrates: 8 g
- Fat: 6 g
- Fiber: 2 g
- Sugar: 5 g
- Sodium: 45 mg
FAQ
Can I make cucumber soup ahead of time?
Yes. It tastes even better after chilling for a few hours, allowing the flavors to blend together.
Is cucumber soup served hot or cold?
This chilled cucumber soup is traditionally served cold for maximum freshness.
Can I freeze cucumber soup?
Freezing is not recommended because yogurt may separate after thawing.
Which cucumber is best?
English cucumbers or Persian cucumbers provide the smoothest texture and mildest flavor.
Can I make it vegan?
Absolutely. Simply replace the Greek yogurt with your favorite unsweetened plant-based yogurt.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Not recommended because the yogurt texture may change.
Reheating: This soup is intended to be enjoyed cold. Stir well before serving after refrigeration.
Similar Recipes
Cucumber Soup Recipe
Ingredients
- 2 cucumbers about 675 g
- 150 g Greek yogurt
- Juice of 1–2 limes
- Small handful fresh tarragon chopped
- Leaves from 3 mint sprigs
- Small bunch fresh chives chopped
- Rapeseed oil for serving
Instructions
- Finely chop about one-third of one cucumber and set it aside for garnish.
- Roughly chop the remaining cucumbers.
- Add the chopped cucumbers, Greek yogurt, juice of one lime, tarragon, most of the mint leaves, and most of the chives to a blender.
- Blend until completely smooth and creamy.
- Taste the Cucumber Soup and add the juice from the second lime if you’d like a brighter, tangier flavor.
- Pour into serving bowls or small glasses.
- Top with the reserved diced cucumber, remaining mint, and chives.
- Finish with a light drizzle of rapeseed oil and serve immediately, or chill for 30–60 minutes for an even cooler soup.
Notes
- Fresh dill can be substituted for tarragon.
- Lemon juice works well if limes aren’t available.
- For a dairy-free version, replace Greek yogurt with a plain plant-based yogurt.
- Serve with crusty bread, pita, grilled vegetables, or a fresh salad.
Conclusion
This Cucumber Soup is the ultimate refreshing summer recipe. With crisp cucumbers, creamy Greek yogurt, fragrant herbs, and fresh lime, it’s simple, nutritious, and incredibly satisfying. Whether you’re preparing a light lunch, elegant appetizer, or healthy meal, this easy cucumber soup is sure to become a seasonal favorite.