Fresh Creamy Cucumber Soup
A light, cool, and satisfying cold soup perfect for hot days, blending fresh cucumbers with creamy Greek yogurt, herbs, and a hint of lemon.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 3 medium English cucumbers, peeled and chopped
- 1 cup (240 ml) full-fat Greek yogurt or sour cream
- 2 tablespoons fresh dill, chopped
- 1 clove garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- 1 cup (240 ml) chilled vegetable or chicken broth
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Optional garnishes: thin cucumber slices, fresh dill sprigs, drizzle of olive oil, smoked paprika
Instructions
- Peel and roughly chop 3 medium English cucumbers. Scoop out seeds if very seedy (optional).
- In a mixing bowl, combine chopped cucumbers, Greek yogurt, chilled broth, lemon juice, minced garlic, chopped dill, olive oil, salt, and pepper.
- Transfer mixture to a blender or food processor and blend on high speed for 1-2 minutes until silky and creamy. Add more broth if needed to reach desired consistency.
- Pour soup into a container and refrigerate for at least 1 hour to chill and meld flavors.
- Taste and adjust seasoning with salt, pepper, or lemon juice before serving.
- Serve chilled, garnished with cucumber slices, dill sprigs, olive oil drizzle, or smoked paprika.
Notes
Use full-fat Greek yogurt or sour cream for best creaminess. Chill soup thoroughly for best flavor. Adjust lemon juice gradually to balance acidity. For dairy-free, substitute coconut yogurt and use vegetable broth. Avoid salting before chilling to prevent watery soup.
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 150
- Sugar: 4
- Sodium: 300
- Fat: 11
- Saturated Fat: 2
- Carbohydrates: 8
- Fiber: 1.5
- Protein: 5
Keywords: cucumber soup, cold soup, creamy cucumber soup, summer soup, easy soup recipe, healthy soup, refreshing soup