You won’t believe how refreshing (and easy) this Cold Cucumber Soup is! Enjoy this chilled soup as a refreshing summer appetizer or side dish. Made with garlic, jalapeno, yogurt, and olive oil, this easy recipe blends up in seconds and has playful and savory flavors.
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I keep making this soup, it is delicious, refreshing and easy to make.I love it!
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Cucumbers are a surprisingly versatile kitchen staple; they can be pickled, sliced, spiralized, dipped, or chopped and added to almost any salad.
I always use them for simple, yet flavorful salads, like my Asian Cucumber Salad, Copycat Din Tai Fung Cucumber Salad, and Thai Cucumber Salad.
For this reason, I almost always have leftover cucumbers sitting in my fridge. Instead of using them to dip in hummus, I’d much rather blend them up with a few aromatics and yogurt to make this refreshing soup!
This cold and spicy soup is naturally vegetarian, gluten free, and can easily be made vegan with one simple ingredient swap.
Just when you think it can’t get any better, the soup whips up in seconds using a blender and can be made days ahead of time. It’s a must-have when you’re hosting!
Ingredient notes
- Cucumbers – I prefer to use english cucumbers since they have less seeds, but any variety will work. For more information, read all about the most popular types of cucumbers that you’ll find in stores.
- Plain Yogurt – Adds a delicious tang and creaminess. For a vegan cucumber soup, replace it with plant based yogurt.
- Olive Oil – I add some to the soup and drizzle some on top at the end for a pop of flavor.
- Garlic + Green Onion
- Jalapeno – For less heat, be sure to remove the ribs + seeds. Or, you can leave it out entirely.
- Herbs – Use anything you prefer. I tend to add a blend of fresh dill, parsley, tarragon, mint, basil and/or cilantro.
- Fresh Lemon Juice – Adds that hint of brightness at the end. Lime juice also works.
- Hazelnuts – To top your soup with. This is optional, but adds a delightful texture.
How to make it
- Place the cucumbers, yogurt, olive oil, garlic, green onion, jalapeno, herbs, and lemon juice into a blender. Blend until smooth. Taste and add salt and pepper as needed.
- Pour the finished soup into bowls and top each portion with chopped hazelnuts, a drizzle of olive oil, and extra diced cucumber. Serve and enjoy!
Should I serve this soup cold or warm?
Cucumber soup is typically served cold. When heated, cucumber loses its iconic earthy sweetness. In my experience, a warm cucumber soup tastes watery and bland, and is never as refreshing as this chilled version.
Tips and substitutions
- To make this cucumber soup vegan, replace the regular yogurt with plain plant based yogurt.
- I particularly love to sprinkle crushed nuts, croutons, diced cucumber or vegetables, microgreens, edible flowers, fresh herbs, or pepitas on the top of my cold cucumber soup.
- If you don’t have yogurt at home, use sour cream or buttermilk instead.
- For a heartier soup, try adding some cold shrimp or a variety of chopped veggies on top.
- If you don’t have a blender, make the soup in a food processor or blend it in a large bowl using an immersion blender.
Can I make it ahead of time?
Yes! You can make this soup up to 4 days in advance. Store the finished soup in an airtight container in the fridge until you’re ready to serve. No heating required!
Can I freeze cucumber soup?
I don’t recommend freezing it because the texture is never the same when it thaws.
What to serve with it
Erin’s wine pairings
- Gruner Veltliner
- Cava
- Prosecco
More soup recipes
More cucumber recipes
Did you try this cold cucumber soup recipe?
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Full Recipe
Cold Cucumber Soup
Ingredients
- 2 large cucumbers (peeled, halved and seeded, then cut into large chunks (reserve some for garnish))
- 1 ½ cups plain Greek yogurt
- 1/4 cup olive oil (plus more for drizzling)
- 1 clove garlic (peeled)
- 1 green onion (root end trimmed)
- ½ jalapeno (seeded and rough chopped (optional))
- ½ cup packed mixed fresh herbs (like parsley, dill, tarragon, basil and cilantro)
- Juice of 1 lemon
- Salt and pepper (to taste)
- ⅔ cup hazelnuts (rough chopped)
Instructions
- In a blender, combine the chopped cucumber with the yogurt, olive oil, garlic, green onions, jalapeno, herbs, and lemon juice. Blend until smooth. Season with salt and pepper, to taste. Cover and refrigerate for 2-3 hours, or until chilled.
- Taste and season the cucumber soup again as necessary just before serving.
- Pour the soup into bowls. Garnish with hazelnuts, diced cucumber and a drizzle of olive oil. Enjoy!
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