How to make Cold Cucumber Soup

Hello, it’s Julia from Dinner with Julia! Today, I’m excited to share with you one of my favorite summer recipes – Cold Cucumber Soup. This refreshing dish is a staple in my kitchen during the hot months, and I can’t wait for you to try it!

Cold Cucumber Soup Recipe

Cold Cucumber Soup Recipe with Yogurt and Dill
Fresh ingredients for Cold Cucumber Soup – a summer delight!

Cold Cucumber Soup

But the idea of adding flour to a fresh vegetable puree seems dated and unappealing to me, maybe too heavy when what I'm after is lightness and pure flavor. So I substituted avocado in my version of the recipe. It makes a silky-smooth puree and adds to the visual beauty of the soup....the pale green color looks so soothing and refreshing.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 5 people
Calories 1100 kcal


  • 1 saucepan
  • 1 blender


  • 2 tablespoons olive oil
  • 1 shallot chopped
  • 2 seedless European cucumbers or 3 regular cucumbers; unwaxed, unpeeled and chopped {peel if all you can find are waxed}
  • Fine sea salt
  • 2 tablespoons fresh lemon juice
  • 3 green onions chopped
  • 1 Hass avocado peeled and pitted
  • 2 tablespoons creme fraiche or sour cream
  • 1/2 cup fresh herbs such as: dill mint, tarragon, cilantro or parsley


  • Heat the oil in a saucepan over medium heat; add the shallot and garlic and cook a few minutes to soften. Add the cucumbers and 1/2 teaspoon salt. Cover the pan and cook until the cucumber begins to soften and exude water, about 10 minutes. Transfer to refrigerator to cool.
  • Pulse the cucumber mixture in a blender until chopped; add the remaining ingredients and blend until very smooth, adding a little water if needed to reach desired texture. Season with additional salt and/or lemon juice, keeping in mind that extra seasoning won't hurt since the soup will be served cold.


Keyword Cucumber

Cooking Tips for Cold Cucumber Soup

Cold Cucumber Soup {wfpb + oil-free} - Plant Craft
Blending the ingredients to a smooth, creamy texture

Now, let’s dive into some tips to make your Cold Cucumber Soup experience even better:

  • Choose the Right Cucumbers: For this recipe, I prefer using Persian cucumbers. They have a delicate, thin skin that blends well and adds a nice crunch to the soup.
  • Blend Until Smooth: To achieve a creamy texture, blend all the ingredients until smooth. Don’t rush this step; take your time to ensure everything is well combined.
  • Chill Overnight: Once blended, transfer the soup to the fridge and let it chill overnight. This allows the flavors to meld together, resulting in a more flavorful soup.
  • Season Well: Don’t forget to season your soup with salt and pepper. This will make all the flavors pop!
  • Experiment with Spices: Cucumbers pair well with spices like black pepper, cumin, and coriander. Feel free to experiment and find your favorite combination.

Serving Suggestions for Cold Cucumber Soup

Cold Cucumber Soup - Closet Cooking
Chilling the soup overnight for the best flavor

When it comes to serving this soup, the possibilities are endless. Here are a few of my favorites:

  • As a Starter: Serve it as a refreshing starter before a main course. It pairs well with a hearty salad or grilled vegetable skewers.
  • With Bread: Enjoy it with a hunk of good crusty bread or focaccia. The contrast between the cool, creamy soup and the warm, crunchy bread is divine.
  • With Seafood: Cucumbers pair well with seafood like shrimp, crab, and oysters. Try serving your soup with a side of grilled shrimp for a light, summery meal.
  • In a Brunch Spread: This soup is also a lovely starter for a spring or summer brunch. Pair it with a savory main course like a frittata or breakfast casserole.

FAQs about Cold Cucumber Soup

Chilled Cucumber Soup With Avocado Toast Recipe - NYT Cooking
A bowl of refreshing Cold Cucumber Soup, ready to be enjoyed

Now, let’s address some common questions about Cold Cucumber Soup:

  • Can I make this soup vegan? Absolutely! You can replace the yogurt with a blend of plant-based milk and avocados for a vegan version.
  • How long does this soup last in the fridge? This soup can be refrigerated, tightly covered, for up to 3 days.
  • Can I freeze this soup? I wouldn’t recommend freezing this soup as the consistency may change when thawed.
  • What other herbs can I use? Feel free to experiment with different herbs. Basil, mint, and chives all work well in this recipe.
  • Can I use a food processor instead of a blender? Yes, you can use a food processor to blend the ingredients. However, a blender will give you a smoother texture.

So there you have it, my friends! My take on the delightful Cold Cucumber Soup. I hope you enjoy making and eating this as much as I do. Stay cool and refreshed this summer!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top