Chilled Cucumber Soup with Dill and Greek Yogurt

A cool, light cold cucumber soup made with Greek yogurt and fresh herbs—refreshing, simple, and perfect for hot summer days. This no-cook recipe keeps the kitchen cool and comes together quickly in a blender. Serve as a starter, a light lunch, or alongside sandwiches for a satisfying, low-effort meal.

Cold Cucumber Soup

Chilled soups are one of my favorite ways to beat summer heat. This cucumber soup has a bright, Mediterranean profile—cucumbers blended with nonfat Greek yogurt, shallot, fresh dill and mint, lemon juice and a touch of olive oil. A simple chopped cucumber and toasted-walnut garnish adds texture and a little richness. The soup benefits from a few hours in the refrigerator to let the flavors meld, but note that cucumbers can turn slightly bitter if stored too long; plan to serve within 24 hours for the best taste.

How to Make Cucumber Soup

This soup is made entirely in a blender: combine, blend until silky, then chill. Below are step-by-step instructions and suggestions to achieve a smooth texture and lively flavor.

1. Prep the cucumbers: Reserve a 4-inch piece of one cucumber, halve it lengthwise, remove seeds and finely chop for the garnish. Peel and seed the remaining cucumbers and roughly chop for the soup.
2. Blend the soup: In a blender combine the peeled cucumbers, Greek yogurt, shallot, dill, mint, lemon juice, 3 teaspoons olive oil, salt and pepper. Blend until completely smooth. If the mixture is too thick, add water 1 teaspoon at a time until you reach the desired consistency.
3. Chill: Transfer the blended soup to the refrigerator, covered, and chill for at least 4 hours or up to overnight. Avoid storing longer than 24 hours to prevent bitterness.
4. Season and garnish: Stir the chilled soup and adjust seasoning before serving. Toss the reserved diced cucumber with toasted walnuts, the remaining teaspoon of olive oil and a pinch of salt for the garnish.
5. Serve: Ladle soup into bowls, top gently with the cucumber-walnut mix and a sprig of fresh dill.

Ingredients (Yield: 4 servings)

• 3 English (hot house) cucumbers, about 2 1/2 pounds total, trimmed
• 1 1/2 cups nonfat Greek yogurt
• 1 medium shallot, roughly chopped
• 1/3 cup fresh dill sprigs, plus more for garnish
• 1/4 cup fresh mint leaves
• 3 tablespoons fresh lemon juice
• 4 teaspoons extra-virgin olive oil (3 tsp for the soup, 1 tsp for the garnish)
• 3/4 teaspoon kosher salt, plus more to taste
• Fresh white or black pepper, to taste
• 1/4 cup toasted walnuts, finely chopped (about 1 ounce)

Variations

• Use regular cucumbers if English cucumbers are not available; peel if the skin is thick.
• Switch yogurt styles—whole-milk Greek yogurt will create a richer soup; plant-based yogurt can be used for a dairy-free alternative (taste and texture will vary).
• Swap herbs—try basil or tarragon for a different herbal note.
• Change the nuts—pecans or toasted pine nuts work well instead of walnuts.

What to Serve With Cold Cucumber Soup

This soup pairs nicely with simple summer fare: crusty bread, light green salads, open-faced sandwiches, grilled seafood or skewered chicken. It also works well as a starter before a grilled main course.

Storage

Store refrigerated in a covered container and consume within 24 hours for best flavor. The cucumber can develop a slight bitterness if stored too long.

Recipe Card

More Cucumber Ideas

• Creamy Cucumber Salad
• Chilled Watermelon, Cucumber & Feta Salad
• Cucumber Ranch Dressing
• Chickpea Salad with Cucumbers and Tomatoes
• Basil Cucumber Gin Cooler