Cold Cucumber Soup

Featured in our Summer 2025 Food + Entertaining article, A Refreshing Poolside Lunch, this cold cucumber soup recipe is perfect for hot summer days. Creamy, cool, bright, and refreshing, it’s a delicious, nourishing starter or side dish.

Cold Cucumber Soup
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Cold Cucumber Soup

0.0 from 0 votes
Course: Soups
Servings

8

servings

Ingredients

  • 6 Persian cucumbers, thinly sliced, a few slices reserved 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 sea salt

  • ½ teaspoon honey

  • Freshly ground black pepper

  • Fresh mint or chives, for garnish

Directions

  • In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey and several grinds of pepper and blend until smooth. Chill for at least 4 hours.
  • Ladle into bowls and drizzle with olive oil. Garnish with the reserved cucumber slices, freshly ground black pepper and fresh dill, mint or chives. Serve cold.

Notes