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Cucumber Soup – Skinnytaste

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A refreshing and light-weight chilly Cucumber Soup made with Greek yogurt and recent herbs. It’s simple to make, no cooking or heating the kitchen, making it excellent for a sizzling summer time day.

Cucumber Soup

Chilly Cucumber Soup

I like a calming soup in the summertime, like this tomato gazpacho, as a starter to a meal or a lightweight lunch with a sandwich. It’s like a salad in soup type! There are a lot of variations of chilled cucumber soup, however for my model, I used Mediterranean components like cucumbers, yogurt, shallots, recent dill and mint, and a splash of lemon juice. The cucumber-walnut garnish makes it heartier with a little bit of fats and further texture. It does want just a few hours within the fridge to let the flavors come collectively, however after 24 hours, the cucumber soup begins tasting bitter, so I like to recommend chilling it for as little time as potential.

Cucumber Soup

Why You’ll Love This Cucumber Soup Recipe

Gina @

Final 12 months I grew so many cucumbers I couldn’t sustain. That’s after I began experimenting with recent cucumber soups and beloved how this turned out. It’s creamy, refreshing and really easy to make!

  • Refreshing: This chilly cucumber soup will maintain you hydrated on sizzling summer time days.
  • Straightforward to Make: Simply puree all of the components within the blender and refrigerate for just a few hours.
  • Wholesome: Primarily made from cucumbers and Greek yogurt, soup is a nutritious meal filled with nutritional vitamins and protein.

For those who make this simple cucumber soup recipe, I’d like to see it. Tag me in your pictures on Instagram or Fb!

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What You’ll Want

The next components create a refreshing and flavorful chilled cucumber soup, excellent for a lightweight and cooling meal throughout the summer time. Scroll to the recipe card under for the precise measurements.

cucumbers, yogurt and shallots

  • Cucumbers: Use English cucumbers, additionally known as sizzling home cucumbers, which have smaller seeds, thinner skins, and a sweeter style than common cucumbers.
  • Nonfat Greek Yogurt for a creamy texture and protein enhance
  • Shallot provides a gentle onion taste with out overwhelming the soup.
  • Herbs: Contemporary dill and mint add a shiny, refreshing high quality to the chilly cucumber soup.
  • Lemon Juice gives a burst of recent citrus
  • Olive Oil helps stability the flavors and improves the feel.
  • Salt and Pepper season the soup and improve all of the flavors. I exploit white pepper as a result of it doesn’t present within the soup, however black pepper works, too.
  • Walnut-Cucumber Garnish: Chopped cucumber, toasted walnuts, olive, and salt

How one can Make Cucumber Soup

To make this simple cucumber soup recipe, simply throw every little thing in a blender! See the recipe card under for the whole directions.

  1. Prep the Cucumbers: Reduce a 4-inch piece off one of many cucumbers. Halve it, take away the seeds, and finely chop it for the garnish. Peel the remaining cucumbers, seed them, and roughly chop.
  2. Mix the Soup: Put the peeled cucumber, yogurt, shallot, herbs, lemon juice, olive oil, salt, and pepper within the blender and mix till fully clean. If it’s too thick, add just a little water till it’s at your required consistency.
  3. Refrigerate the cucumber soup for at the least 4 hours or so long as in a single day.
  4. Earlier than serving the soup, stir it, test the seasoning, and add extra salt and pepper if vital.
  5. Walnut Garnish: Toss the reserved cucumber, walnuts, oil, and a pinch of salt in a small bowl.
  6. How one can Serve Cucumber Soup: Pour the soup into bowls, gently spoon the garnish on high, and high with recent dill.


  • Cucumbers: English cucumbers work greatest for this soup, however you could possibly use common cucumbers if that’s all you have got.
  • Yogurt: Be at liberty to make use of entire milk or reduced-fat Greek yogurt.
  • Herbs: Swap one of many herbs with tarragon or basil.
  • Nuts: Substitute toasted pecans or walnuts.

What to Serve with Chilly Cucumber Soup

This easy cucumber soup is an glorious mild lunch with some bread, but it surely additionally makes a fantastic starter or aspect dish for dinner. Under are some serving strategies:


It’s greatest to eat this chilly cucumber soup throughout the first 24 hours of constructing it. It may possibly get bitter if it sits for too lengthy.

Cucumber Soup

Extra Cucumber Recipes You’ll Love

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Prep: 20 minutes

Cook dinner: 0 minutes

refrigeration time: 4 hours

Whole: 4 hours 20 minutes

Yield: 4 servings

Serving Measurement: 1 1/4 cups soup, 1/4 cup garnish

  • Reduce a 4 inch piece off one of many cucumbers, then halve it lengthwise, take away the seeds, and finely chop. Save this unpeeled cucumber for the garnish.

  • Peel the remaining cucumber, seed it, and roughly chop.

  • In a blender, mix the peeled cucumber, yogurt, shallot, dill, mint, lemon juice, 3 teaspoons of olive oil, the salt, and pepper to style. Mix till fully clean, slowly shifting to probably the most highly effective mode in your blender for the smoothest soup. The soup ought to be thick and clean and never want water, but when your cucumbers had been notably small, add a really small of water to assist the blender, 1 teaspoon at a time, till it reaches your required consistency.

  • Switch the soup to the fridge, lined (within the blender cup is ok) and chill for 4 hours, or as much as in a single day (however not than 24 hours or it would change into bitter).

  • When able to serve, stir the soup, test the seasoning, and add extra salt and/or pepper if vital.

  • In a small bowl, mix the reserved cucumber, the toasted walnuts, the remaining 1 teaspoon olive oil, and a pinch of salt and toss to mix.

  • Pour the soup into bowls, divide the garnish between them, gently spooning it on so it doesn’t sink to the underside, and serve topped with extra recent dill.

Final Step:

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Serving: 1 1/4 cups soup, 1/4 cup garnish, Energy: 169 kcal, Carbohydrates: 13 g, Protein: 11 g, Fats: 9.5 g, Saturated Fats: 1.5 g, Ldl cholesterol: 2.5 mg, Sodium: 250.5 mg, Fiber: 3 g, Sugar: 7.5 g



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