Cold Cucumber Soup

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Cold cucumber soup is an easy-to-make, refreshing, and flavorful cold soup. Perfect to serve as an appetizer, side dish, or for a light, healthy main dish.

Chilled Cucumber Soup with fresh dill.

A Delightfully Healthy Cold Soup

Cold cucumber soup was one of my dad’s favorite summertime soups. He always requested it for lunch when he’d stop by my house during the summer.

I taught him how to make it, so he could add it to his very limited repertoire of recipes, all super easy and healthy.

Throw all the ingredients in the blender and this simple, tasty chilled cucumber soup is ready in just minutes.

Use a full-fat Greek yogurt for a great no-cook, low-carb, and keto-friendly appetizer. Each 1/2 cup serving has only 5 carbs.

This cucumber soup recipe is also vegetarian and gluten-free, making it a nice healthy lunch or light dinner.

This is also the perfect recipe if you’ve got a bumper crop of cucumbers! Light and refreshing, it’s the perfect summertime sip, especially on a sultry day.

How to Make Cold Cucumber Soup

To prepare, peel and slice the cucumbers.

Next, “sweat” the cucumbers, by sprinkling them with salt, to get rid of excess water. While it sounds counter-intuitive, the salt brings some of the moisture to the surface.

Sweating cucumbers

Rinse the salt off with water and pat the cucumbers dry. While this step isn’t crucial, especially if you’re going to be eating the soup right away, I think it makes for a thicker and creamier soup.

Put the yogurt, cucumbers, dill, and all of the other ingredients into a food processor or blender and puree until smooth.

Ingredients of cold cucumber soup in a blender.

Adjust the seasonings. Since the cucumbers will have salt on them from the sweating process, wait until after blending to check seasonings.

Chill the cucumber soup for at least an hour before serving.


Some of the items used in this post are available at my Amazon store.

Chilled Cucumber Soup with fresh dill.

Cold Cucumber Soup

Cold Cucumber soup with fresh dill is low-carb, gluten free and keto friendly. Makes approximately 6, 1/2 cup servings.
4.97 from 87 votes
Prep Time 10 minutes
Cook Time 10 minutes
chill 1 hour
Total Time 1 hour 20 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 57 kcal


  • 2 cups Greek yogurt plain, full fat
  • 2 English cucumbers peeled and sliced
  • 1 shallot minced
  • 1 clove garlic minced
  • 1/4 teaspoon ground cumin
  • lime juiced
  • 1-3 teaspoons fresh dill chopped
  • Kosher salt to taste


  • Lay sliced cucumbers on a sheet pan covered with 2 layers of paper towel. Salt cucumbers liberally. Let them “sweat”, about 20 minutes, to release moisture.
  • In a blender or food processor, add cucumbers, yogurt, shallot, garlic, fresh dill, lime juice and ground cumin.
  • Puree until smooth, about 1 minute.
  • Check seasoning and add salt if necessary.
  • Chill at least an hour before serving.
  • Makes 3 cups



Serving: 1servingCalories: 57kcalCarbohydrates: 5gProtein: 8gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.04gTrans Fat: 0.003gCholesterol: 3mgSodium: 27mgPotassium: 248mgFiber: 1gSugar: 4gVitamin A: 77IUVitamin C: 4mgCalcium: 91mgIron: 0.4mg
Tried this recipe?Let us know how it was!

Try more delicious cold soup recipes:

Gazpacho {Chilled Soup Recipe}

Chilled Gazpacho

Vichyssoise chilled leek and potato soup.

Vichyssoise, chilled leek and potato soup.

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  1. This is actually a traditional summer favourite in Bulgaria called ‘tarator’. We don’t blend it and just to make it more yummy we add some crushed walnuts and finish with some olive oil. 🙂

    1. Well that sounds positively delicious with the walnuts and olive oil! I’ve never heard of Tarator before, but I sort of based it on thinned down tzatziki.

  2. 5 stars
    Sounds so refreshing on a hot summer’s day. Love the ingredients. Thanks for sharing on Real Food Fridays Blog hop. I twitted and pinned.

    1. Hmm, I actually don’t know how that would affect the taste, especially since the yogurt is such an integral part of it. I’ve never tasted a non-dairy yogurt.

  3. 5 stars
    Sounds delicious. My garden is just starting to have cucumbers now and the weather is hot.What kind of cucumbers did you use because 2 English cucumbers will be much more than regular field cucumbers. Could you give me an approximate number of cups of sliced cucumber please.

    1. good question! Since it’s just a soup, I don’t think it makes a big difference if it’s not exact. I’ll measure next time I make it for sure, but 2 english cucumbers while longer also tend to be a bit skinner than regular cucumbers.
      Once you taste it, you can decide if it’s too “cucumber-y” and add a bit more yogurt! Although I love cucumbers so I wouldn’t mind it with extra cucumbers!

  4. 5 stars
    You know? I have never ever made or tried cold cucumber salad. But your recipe makes me wanna have it right now. For sure will be making this, since we have so many cucumbers in the garden this year.

  5. 5 stars
    This soup must be such a life savor this summer. Cold, refreshing, healthy AND delicious! Isn’t it what a real summer recipe is all about?! Love it!

  6. 5 stars
    I love cold summer in the summer especially strawberry. But, I’ve never tried cucumber soup and it sounds so refreshing. It’s definitely something I need to try soon before summer ends.

  7. I’m making your cold cucumber soup for the 2nd time obviously if I’m making it for the second time that says it all!!! There are really not a bunch of ways to do a whole lot with cucumbers & this is perfect on the end of a hot day, very refreshing I like the greek yougurt in it. Is there a reason you blend it due to just diceing it, ? I didnt blend mine just chopped it all it was the bomb, more like a dip! Haha soup blend,! Dip chop!!!!!!! Awesome either way

4.97 from 87 votes (54 ratings without comment)

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