For hot summer days, this recipe for chilled cucumber soup is ideal. It’s a tasty, filling appetizer or side dish that’s creamy, chilly, bright, and refreshing.
Prep Time: 10minutes
Chilling Time: 4 hours
Total Time: 4 hours 10 minutes
Serves: 8
Ingredients
- Slice six cucumbers thinly, saving a few for garnish.
- 1½ cups plain whole milk Greek yogurt
- ¾ cup fresh basil leaves
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh dill, plus more for garnish
- 1 garlic clove
- ¾ teaspoon salt
- ½ teaspoon honey
- Freshly ground black pepper
- Fresh mint or chives, for garnish
Instructions
Step1
Cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and several grinds of pepper should all be blended until smooth. Chill for at least 4 hours.
Step2
Pour into bowls and sprinkle with olive oil. Add some freshly ground black pepper, fresh dill, mint, or chives, and the cucumber slices that were set aside as garnish. Serve cold.
Cold Cucumber Soup Serving Suggestions
This chilled cucumber soup makes a great appetizer or side dish. I frequently offer it as part of a light dinner on summer evenings along with a hearty salad like my Cherry Tomato Couscous Salad, Panzanella Salad, or Chickpea Salad. For a heartier meal, serve it as an appetizer with these Stuffed Zucchini Boats, Grilled Vegetable Skewers with Tzatziki, or my Roasted Vegetable Pasta.
Another great way to start a spring or summer brunch is with this cucumber soup. I love pairing it with a few salads, like my Carrot Salad or Simple Green Salad, and a savoury main course like a Frittata or Breakfast Casserole.
Lastly, on a hot summer day, this cold cucumber soup makes the ideal lunch. Savor it with a simple sandwich, avocado toast, or a chunk of delicious crusty bread or focaccia. A Caprese Sandwich, a Chickpea Salad Sandwich, or an Egg Salad Sandwich would be a great choice.
Helpful Swaps
- Use your favourite tender herbs.Herbs like tarragon, chervil, and parsley can be easily substituted for the dill and chives I use. Use soft herbs instead of woody ones, such as rosemary and thyme.
- Switch up the topping. In this recipe, I used chopped cucumber pieces and herbs to bring in additional flavor and texture. Feel free to add anything you’d like. Toasted seeds or dukkah would be delicious.
Storage Tips
For up to four days, the soup can be kept in the refrigerator in an airtight container. Stir before serving.
Nutritional Info
Dietary Tags:
- vegetarian
- peanut-free
- soy-free
- wheat-free
- sulphite-free
- tree-nut-free
- pork-free
- low-carb
- fish-free
- red-meat-free
- pescatarian
- egg-free
- alcohol-free
- shellfish-free
- gluten-free
| Nutrient | Amount (Per Serving) | % Daily Value |
|---|---|---|
| Calories | 265 | – |
| Total fat | 22.5 g | 34.6% |
| Saturated fat | 5.5 g | 27.3% |
| Total carbs | 9.8 g | 3.3% |
| Dietary fiber | 1.5 g | 6.1% |
| Sugar content | 5.1 g | – |
| Protein content | 8.9 g | 17.7% |
| Sodium | 56 |