Cucumber Soup
Published Jun 23, 2025
This easy cucumber soup is a cold soup made with fresh cucumbers, dill, lemon in a Greek yogurt base. It takes all of 10 minutes to prep!
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Turn cucumbers into a cold soup!
I first tried a cold cucumber soup at a restaurant and honestly didn’t expect to love it as much as I did. It was creamy, super refreshing, and just felt different on a hot day. I came home determined to figure out how to make it myself, and I was way too excited to find out how easy it actually is.
Everything goes straight into the blender, and you don’t even have to peel the cucumbers (which, let’s be real, is a win). It gets its creaminess from Greek yogurt, and the dill and lemon make it extra in the best way. It’s the kind of simple, no-cook lunch I can throw together and feel like I did something for myself.
Happy Cooking!
– Yumna
Cucumber Soup Ingredients
- Cucumbers: You can use any type of cucumber as long as you chop up about 5 cups of it!
- Greek yogurt: Whole, plain Greek yogurt will have the best flavor and texture.
- Garlic: For this cucumber soup recipe, I use just one garlic clove. But if you’re a garlic fan, you could use two.
- Dill: Fresh dill is the move here. I wouldn’t substitute dried! However, I think cilantro, dill, or parsley would also be delicious.
- Lemon: You need just the lemon juice, but for extra lemon flavor, add a teaspoon of lemon zest.
- Olive oil: I like to use this in the cold cucumber soup and drizzle more on top of each bowl!
How to Make Cucumber Soup
Cucumber Soup Recipe
Ingredients
- 2 large cucumbers roughly chopped (about 5 cups), plus more for garnish
- 1 ½ cups whole milk Greek yogurt
- 1 garlic clove
- ¼ cup fresh dill plus more for garnish
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil plus more for serving
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add the chopped cucumber, Greek yogurt, garlic, dill, lemon juice, olive oil, salt, and pepper to a blender or food processor.
- Blend until smooth and creamy. If the soup is too thick, add cold water 1 tablespoon at a time until you reach your desired consistency.
- Chill in the refrigerator for at least 1 hour for the flavors to meld (optional but recommended).
- Stir before serving. Garnish with a drizzle of olive oil and extra dill.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Taste the cucumbers first. Some cucumbers are bitter (it’s normal!). I recommend tasting a bit of each one first. If you think it’s bitter, peel it before chopping and adding to the food processor.
- When in doubt, blend it more. For this soup to work, you need it to be as smooth as possible. You really can’t over blend it!
- Chill the soup thoroughly. I recommend this easy cucumber soup chills for at least an hour in the fridge, but you could let it sit in there for upwards of 4 hours before serving. Chilling it will help the flavors meld!
Serving Ideas
Comments
Is there a lactose-free yogurt you might recommend for this recipe?
I don’t eat lactose-free yogurt, so I’m not sure. So sorry!
Not sure what the actual serving size is since your recipe states 1 1/2 cups of yogurt. With the added cucumbers added I’m thinking barely 4 ounces per serving. That’s hardly any. Can you elaborate please. Good base recipe. I add fresh basil in addition to dill. I enjoy the combined flavor.
So happy you like it, Natalie! The cucumber yields about 4-5 cups when blended, so each serving is about 1.5 cups and the recipe makes enough for 4 people. Hope that helps!