Cold Cucumber Soup Recipe (2024)

by Erin

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Enjoy this cold Cucumber Soup as a refreshing summer appetizer or side dish. Made with garlic, jalapeno, yogurt, and olive oil, this easy recipe blends up in seconds and has playful and savory flavors.

Cold Cucumber Soup Recipe (1)

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Ingredients needed

How to make it

Should I serve this soup cold or warm?

Tips and substitutions

Can I make it ahead of time?

What to serve with it

Wine pairings

More soup recipes

Cold Cucumber Soup






Cucumbers are a surprisingly versatile kitchen staple; they can be pickled, sliced, spiralized, dipped, or chopped and added to almost any salad.

I always use them for simple, yet flavorful salads, like my Asian Cucumber Salad, Copycat Din Tai Fung Cucumber Salad, and Thai Cucumber Salad.

For this reason, I almost always have leftover cucumbers sitting in my fridge. Instead of using them to dip in hummus, I’d much rather blend them up with a few aromatics and yogurt to make this refreshing soup!

Just like a cucumber gazpacho, this elegant soup is served cold. The fresh ingredients are simple, yet still produce luxurious and playful flavors. It’s a fantastic choice for dinner parties and can be served as an appetizer, side dish, or palate cleanser.

This cold and spicy soup is naturally vegetarian, gluten free, and can easily be made vegan with one simple ingredient swap.

Just when you think it can’t get any better, the soup whips up in seconds using a blender and can be made days ahead of time. It’s a must-have when you’re hosting!

Ingredients needed

  • Cucumbers– I prefer to use english cucumbers since they have less seeds, but any variety will work. For more information, read all about the most popular types of cucumbers that you’ll find in stores.
  • Plain Yogurt – Adds a delicious tang and creaminess. For a vegan cucumber soup, replace it with plant based yogurt.
  • Olive Oil– I add some to the soup and drizzle some on top at the end for a pop of flavor.
  • Garlic+ Green Onion
  • Jalapeno – For less heat, be sure to remove the ribs + seeds. Or, you can leave it out entirely.
  • Herbs– Use anything you prefer. I tend to add a blend of fresh dill, parsley, tarragon, mint, basil and/or cilantro.
  • Fresh Lemon Juice – Adds that hint of brightness at the end. Lime juice also works.
  • Hazelnuts – To top your soup with. This is optional, but adds a delightful texture.

How to make it

Place the cucumbers, yogurt, olive oil, garlic, green onion, jalapeno, herbs, and lemon juice into a blender. Blend until smooth. Taste and add salt and pepper as needed.

Pour the finished soup into bowls and top each portion with chopped hazelnuts, a drizzle of olive oil, and extra diced cucumber. Serve and enjoy!

Should I serve this soup cold or warm?

Cucumber soup is typically served cold. When heated, cucumber loses its iconic earthy sweetness. In my experience, a warm cucumber soup tastes watery and bland, and is never as refreshing as this chilled version.

Cold Cucumber Soup Recipe (2)

Tips and substitutions

  • To make this cucumber soup vegan, replace the regular yogurt with plain plant based yogurt.
  • I particularly love to sprinkle crushed nuts, croutons, diced cucumber or vegetables, microgreens, edible flowers, fresh herbs, or pepitas on the top of my cold cucumber soup.
  • If you don’t have yogurt at home, use sour cream or buttermilk instead.
  • For a heartier soup, try adding some cold shrimp or a variety of chopped veggies on top.
  • If you don’t have a blender, make the soup in a food processor or blend it in a large bowl using an immersion blender.

Can I make it ahead of time?

Yes! You can make this soup up to 4 days in advance. Store the finished soup in an airtight container in the fridge until you’re ready to serve. No heating required!

Can I freeze cold cucumber soup?

I don’t recommend freezing it because the texture is never the same when it thaws.

What to serve with it

  • Homemade Croutons
  • Crispy Prosciutto
  • Crostini
  • Rack Of Lamb With Herb Crust
  • Crab Encrusted Halibut With Chili Cream Sauce
  • Garlic Butter Steak Bites
  • Grilled Shrimp Skewers
Cold Cucumber Soup Recipe (3)

Wine pairings

  • Gruner Veltliner
  • Sauvignon Blanc
  • Pinot Gris
  • Cava
  • Prosecco

More soup recipes

  • Slow Cooker Chicken Tortilla Soup
  • Tomato Bisque Soup
  • Red Cabbage Soup
  • Healthy Potato Leek Soup
  • Instant Pot Potato Soup
  • Instant Pot French Onion Soup

Did you try this cold cucumber soup recipe?

If you loved this cucumber soup I would appreciate it so much if you would give this recipe a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me onInstagramusing the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me onInstagram,TikTok,PinterestandFacebook.

Cold Cucumber Soup Recipe (4)

Cold Cucumber Soup

Enjoy this cold Cucumber Soup as a refreshing summer appetizer or side dish. Made with garlic, jalapeno, yogurt, and olive oil, this easy recipe blends up in seconds and has playful and savory flavors.

5 from 7 votes

Print Pin

Prep Time: 10 minutes minutes

Cook Time: 0 minutes minutes

Chilling time: 2 hours hours

Total Time: 2 hours hours 10 minutes minutes

Servings: 4 people

Created by Platings and Pairings


  • 2 large cucumbers (peeled, halved and seeded, then cut into large chunks (reserve some for garnish))
  • 1 ½ cups plain Greek yogurt
  • 1/4 cup olive oil (plus more for drizzling)
  • 1 clove garlic (peeled)
  • 1 green onion (root end trimmed)
  • ½ jalapeno (seeded and rough chopped (optional))
  • ½ cup packed mixed fresh herbs (like parsley, dill, tarragon, basil and cilantro)
  • Juice of 1 lemon
  • Salt and pepper (to taste)
  • cup hazelnuts (rough chopped)


  • In a blender, combine the chopped cucumber with the yogurt, olive oil, garlic, green onions, jalapeno, herbs, and lemon juice. Blend until smooth. Season with salt and pepper, to taste. Cover and refrigerate for 2-3 hours, or until chilled.

  • Taste and season the cucumber soup again as necessary just before serving.

  • Pour the soup into bowls. Garnish with hazelnuts, diced cucumber and a drizzle of olive oil. Enjoy!


You can make this soup up to 4 days in advance. Store the finished soup in an airtight container in the fridge until you’re ready to serve.

Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Cold Cucumber Soup Recipe (5)Cold Cucumber Soup Recipe (6)


Cold Cucumber Soup Recipe (7)Cold Cucumber Soup Recipe (8)



Calories: 309kcal | Carbohydrates: 10g | Protein: 12g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 31mg | Potassium: 448mg | Fiber: 3g | Sugar: 5g | Vitamin A: 157IU | Vitamin C: 9mg | Calcium: 129mg | Iron: 1mg

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Cold Cucumber Soup Recipe (2024)


Why is my old cucumber soup bitter? ›

As the skin is not peeled off, gently clean the old cucumber before cutting for hygiene reasons. Cucumbers contain cucurbitacin, a substance that contributes to the bitter taste cucumbers may sometimes have. Rubbing the sliced end against the cucumber until it no longer release cucurbitacin; a white, foamy substance.

What cream to add to soup? ›

Add double cream right at the end of cooking and don't boil it or it will curdle. You only need a tablespoonful or so for 4 servings as it tends to "tone down" the flavour of the other ingredients. That can be an advantage if you find you've made the soup too salty.

How to make thick soup? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

How to thicken up pumpkin soup? ›

There are several ways to thicken pumpkin soup. The easiest method is to reduce the soup by cooking off some of the liquid. Alternatively, use a slurry of all-purpose flour or cornstarch and water, add a teaspoon or two of either thickener to a small bowl and stir in 2 to 3 teaspoons of the soup to create a slurry.

What reduces bitterness in soup? ›

Try a pinch of baking soda.

Baking soda is very alkaline, which is a good way to correct overly bitter dishes. Sprinkle just a pinch into your food and mix it in well to see if that helps. This is a good trick for if you're cooking and realize that you added too much of a bitter ingredient.

What are the side effects of bitter cucumber? ›

Citrullus colocynthis, also known as bitter cucumber, is a fruit-bearing plant. Low doses of its seeds and fruit can reduce blood glucose levels. Higher doses are associated with side-effects like colonic inflammation and rectal bleeding.

What can I add to soup to make it taste better? ›

Got a soup that tastes a little bland and unexciting? Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt.

Can you put milk in soup instead of cream? ›

Yes, you can definitely add cream to your soup. Whether you use a few tablespoons or a few cups, cream gives soup a silky mouthfeel and rich flavor. You can definitely add milk or other dairy as well, though it will taste gradually less creamy as you go down in percent.

Is heavy cream the same as heavy whipping cream? ›

Yes, heavy cream and heavy whipping cream are the exact same thing. The confusion lies in the fact that they're sold by different brands under two different names. According to the US Food and Drug Administration's labelling standards, heavy cream must contain at least 36 percent milk fat.

What is passed soup? ›

Clear soups are a type of thin soup. Clear soups are also called passed soups, as any chunks of ingredients are taken out of the soup, and you are left with a liquid soup. Consommé, a French clarified meat or fish broth, is a classic version of a clear soup.

Does milk make soup thicker? ›

Both whole milk and fat free will work, though you'll get a richer soup with whole milk. Spoon it into the soup near the end, and let it simmer for a few minutes to thicken. Yogurt will change the flavor of your soup more dramatically than cream, as it is much tangier.

Should I cook soup with the lid on or off? ›

In the event that your goal is to keep moisture in—like when your pot of soup, stew, or sauce is already at the right consistency, but you want to keep cooking the vegetables and melding the flavors—leave the lid on to keep any more liquid from evaporating.

Why is my homemade soup watery? ›

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

Does sour cream thicken soup? ›

Another option for thickening soup is by using dairy like sour cream or yogurt. Start with a small dollop and stir before checking the consistency and adding more. We recommend using plain yogurt so you don't alter the taste of the soup. You can also use cream if you prefer.

What does it mean when a cucumber tastes bitter? ›

Usually, cucurbitacin stays in the stem and leaves, but it can work its way into the fruit, causing bitter cucumbers. Cucumbers tend to grow bitter when the plant is under stress from inconsistent water, fluctuating temperatures or poor soil. The higher the level of the compound, the more bitter the fruit.

Why did my soup turn bitter? ›

Onion skins, herb stems, peppercorns, brassicas, bitter greens, and tough celery greens are some of the suspected causes of bitter broth.

How do you fix bitter broth? ›

If it tastes bitter to you, there are a couple of ways to fix it.
  1. Add an additional ⅛ teaspoon of salt, stir, and taste.
  2. For every quart of stock you can add one chopped apple and cook the stock for an additional two hours.
  3. Try a teaspoon or two of sugar, stir it in, and taste it after two minutes.


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