Chilled Cucumber Soup {Blender Recipe}

Chilled cucumber soup will be the refreshing star at your spring brunch or summer picnic this year! This blender soup recipe uses fresh cucumbers, healthy Greek yogurt and flavorful herbs for a refreshing appetizer, healthy lunch, or meatless meal! A vegetarian, low carb, and gluten-free recipe!

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As a member of the Stonyfield Clean Plate Club. I received coupons for free product in exchange for writing this post, but all opinions are my own.

This chilled cucumber soup recipe will be the refreshing star at your summer picnic! | ItsYummi.com | vegetarian | garden vegetables | chilled soup

While baking a batch of strawberry yogurt cookies, I realized how often I add yogurt as a substitute for full fat ingredients like sour cream, butter, and oil.  I have two good reasons for doing that. Their names are calories and cholesterol.

FOOD FACTS – Butter and Mayo vs. Greek Yogurt

Every tablespoon of real butter that slides across the tongue equals 102 calories and 12 grams of fat, 7 of which are saturated. Wow, that’s a danged delicious but artery clogging agent!  In comparison, 1 tablespoon of nonfat plain Greek yogurt has just  10 calories and zero grams of fat!  Even a tablespoon of the whole milk (full fat) Stonyfield yogurt only has 17 calories and just under 1 gram of fat.

Now play the same scenario with mayonnaise, an often-used ingredient in summer side dishes like potato salad. Compare 1 tablespoon of 10-calorie yogurt to 1 tablespoon of full fat mayo, holding a whopping 94 calories and 10 grams of fat. If that’s not a great reason to substitute yogurt for mayonnaise in your summer dishes, I don’t know what is!

This chilled cucumber soup recipe will be the refreshing star at your summer picnic! | ItsYummi.com | vegetarian | garden vegetables | chilled soup

This chilled cucumber soup is refreshing and healthy, and it’s comes with a boat load of flavor from the fresh dill, tarragon, and parsley that are in it.

The soup is low carb, gluten free, and vegetarian, making it perfect for meatless Monday meals! When you’re headed to the beach or on a picnic, take along a thermos of this delicious cucumber soup. You’ve found a great way to cool down from the summer sun!

Aching for more chilled soup recipes like this chilled cucumber soup?

Check out my chilled cantaloupe soup recipe, or cool down with mango raspberry chilled soup!

Mango Raspberry Chilled Soup Recipe from @itsyummi - This quick and easy vegetarian soup is made in a blender. Perfect for a hot summer day.

Mango Raspberry Chilled Soup – Click photo for the recipe!

Here are some chilled soup recipes from my blogging friends that sound incredibly delicious:

Confetti Gazpacho Recipe, from Kalyn’s Kitchen.

Cold Creamy Zucchini Soup, from Foodie with Family.

Chilled Avocado Soup with Coconut Milk, from Cookin’ Canuck.

I hope you enjoy this chilled cucumber soup!

Here are a few tools you may need to create this delicious chilled soup. I use these products personally, so I can vouch for their quality.

After you make this recipe, please come back and leave a comment to let me know what you think of it!

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Chilled Cucumber Soup Recipe

Prep Time 5 min Cook Time 2 hr Serves 4

This refreshing cucumber soup is flavored with fresh herbs and tangy yogurt, making it a delicious part of any summer meal!

Ingredients

  • 2 large seedless (European) cucumbers, peeled; 1/2 cup diced small, the rest coarsely chopped
  • 1 1/2 cups vanilla flavored Greek or regular yogurt
  • 3 tablespoons fresh lemon juice
  • 1 garlic clove, peeled
  • 1/3 cup loosely packed fresh dill weed
  • 1/4 cup loosely packed fresh flat-leaf parsley leaves
  • 2 tablespoons loosely packed tarragon leaves (about 10 leaves)
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 1/4 teaspoon kosher salt (or to taste)
  • 1/2 red onion, finely diced

Directions

  1. In a blender, combine the chopped cucumber with the yogurt, lemon juice, garlic, dill, parsley, tarragon and 1/4 cup of extra virgin olive oil. Blend on high speed for 2 minutes, until smooth. Season with salt, cover and refrigerate for 2-8 hours to allow flavors to meld and develop. (You can serve and eat right away, but the flavor of the soup won't be nearly as refined and delicious.)
  2. Taste the soup for proper seasoning again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion and a drizzle of olive oil, and serve.
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If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!
For more yogurt recipes, check out my lemon pound cake and fruit kebabs with yogurt dip. It’ll make a delicious dessert after your chilled soup!

This chilled cucumber soup recipe will be the refreshing star at your summer picnic! | ItsYummi.com | vegetarian | garden vegetables | chilled soup

This chilled cucumber soup recipe will be the refreshing star at your summer picnic! | ItsYummi.com | vegetarian | garden vegetables | chilled soup

This chilled cucumber soup recipe will be the refreshing star at your summer picnic! | ItsYummi.com | vegetarian | garden vegetables | chilled soup

29 Replies to "Chilled Cucumber Soup {Blender Recipe}"

  • comment-avatar
    Kati February 15, 2016 (1:58 pm)

    Can this be made the night before and still taste good next day? Trying to find something to make for a brunch bridal shower.

    • comment-avatar
      Chef Bec February 15, 2016 (2:06 pm)

      Hi Kati. Yes, you can absolutely make the cucumber soup a day ahead! It will likely need to be stirred again, though. Also, you should wait until right before serving to add the fresh dill and olive oil for garnish. I hope you enjoy the recipe!

      • comment-avatar
        Kati February 15, 2016 (2:07 pm)

        Thank you! Looks so delightful!

    • comment-avatar
      Kati February 26, 2016 (12:45 pm)

      Fresh or dry tarragon?

      • comment-avatar
        Chef Bec February 26, 2016 (1:25 pm)

        About 10 fresh tarragon leaves, Kati.

  • Mango Raspberry Chilled Soup Recipe August 5, 2015 (8:29 pm)

    […] index soaring upwards of 100 degrees for most of the nation, my recipes for Virgin Mary Sorbet, Chilled Cucumber Soup and Chilled Cantaloupe Soup have been the most popular (and most heavily repinned) recipes on my […]

  • Fueling Life's Marathon with Strawberry Yogurt Cookies ~ Its Yummi July 15, 2015 (10:41 pm)

    […] not only in baked goods, but in all of my cooking. One of my favorite yogurt-based recipes is my chilled cucumber soup. It’s so refreshing on a hot Summer […]

  • Low Carb Cucumber Salad Recipe ~ Its Yummi May 29, 2015 (4:30 am)

    […] I put them into the crisper drawer of my fridge as soon as I got home, planning to make my chilled cucumber soup recipe with them just six days later. Little did I know that when I opened that crisper drawer, […]

  • Slow Cooker Italian Meatball Soup Recipe ~ It's Yummi! December 25, 2014 (11:03 am)

    […]   It’s winter here in Wisconsin. That means easy soup recipes are a staple around my house. Truth be told, I love the comfort food factor of soup recipes so much, I’ve been known to eat them, even in the heat of summer. I made habanero chicken black bean soup this past summer and despite it’s heat level (temperature and flavor-wise) and the fact that it was 92 degrees outside, Brian and I scarfed down the batch in the course of two days. Of course, that excessive is also what prompted me to create a recipe for chilled cucumber soup. […]

  • Sweet 'n Spicy Slow Cooker Mango Chicken {Guest Post} July 23, 2014 (12:00 pm)

    […] and I love to create recipes from scratch.  That’s where no-oven-needed recipes like my chilled cucumber soup and this slow cooker mango chicken fit perfectly into my menu plan.  Fresh boneless chicken breast […]

  • comment-avatar
    Bernadette June 30, 2014 (2:07 pm)

    Ugh, I wish I had Greek yogurt right now! Our central air broke last night and it’s 80 degrees in the house. I remembered seeing you made this, but I hadn’t checked out the post yet. If we can’t get the air fixed tonight, I’ll make my hubby take me for the ingredients!

    • comment-avatar
      Chef Becca June 30, 2014 (2:21 pm)

      Ugh, Bernadette…I feel your pain! Our A/C isn’t broken, but it works like crap, so I’m sitting in a puddle of sweat right now, too. This soup will be perfect for dinner tonight. I hope you love it!

  • comment-avatar
    Christine (Cook the Story) June 8, 2014 (1:45 pm)

    Looks and sounds so refreshing (and healthy!). Love it, Becca.

    • comment-avatar
      Chef Becca June 9, 2014 (3:26 am)

      Thanks so much, Chris! It’s become a summer favorite!

  • comment-avatar
    Prash @ YummilyYours May 27, 2014 (6:12 pm)

    What a delicious looking soup! I love cucumber and have never tried this! I WANT some!

    • comment-avatar
      Chef Becca May 27, 2014 (6:14 pm)

      Ohhhh, Prash, you’ll LOVE it! I’ll trade you a bowl of my soup for a plate full of your hasselback zucchini. It’s been on my mind ALL day! 😉

  • comment-avatar
    Brianna May 27, 2014 (5:03 pm)

    …vanilla yogurt?

    • comment-avatar
      Chef Becca May 27, 2014 (5:13 pm)

      Yes Brianna… vanilla flavored yogurt. I used Stonyfield brand, but Dannon, Yoplait, and quite a few other brands also carry vanilla flavored yogurt

    • comment-avatar
      Kelly June 22, 2015 (5:02 pm)

      I’m a little confused about the yogurt as well. The recipe says “vanilla flavored plain”. Vanilla yogurt and plain yogurt are two very different flavors. Which one did you use? Vanilla flavored yogurt seems like it would add an unnecessary sweetness to the soup.
      Thanks!

      • comment-avatar
        Chef Becca June 22, 2015 (10:28 pm)

        Hi Kelly,
        I apologize for the confusion. It seems that the recipe program I use decided to omit my commas! 😉
        You can use absolutely any type of yogurt you’d like in this cucumber soup recipe. I personally use Vanilla flavored Greek yogurt for another layer of flavor.

  • comment-avatar
    Megan May 27, 2014 (1:15 pm)

    My initial thought was that this isn’t something I would like but then when I saw the yummy picture and read how you prepare it you changed my mind! Looks awesome and perfect for a hot summer day!

    • comment-avatar
      Chef Becca May 27, 2014 (1:16 pm)

      I’m glad to have changed your mind, Megan! It’s really yummi.. I hope you’ll try it sometime! Thanks for stopping by 🙂

  • comment-avatar
    Sandi Gaertner (@sandigtweets) May 27, 2014 (10:03 am)

    This is such a beautiful soup. I have never thought to use cucumber as the main focus of the soup. The way you picked ingredients to highlight them, it is a doh! moment for me. I can’t wait to try this out.

  • comment-avatar
    Kitchen Kelli May 26, 2014 (8:07 am)

    I love soup – but I have never tried cold soup but this recipe looks so delicious, I think this will be one of my first recipes as soon as I have cukes locally!

    • comment-avatar
      Chef Becca May 26, 2014 (4:41 pm)

      The first time you sip on a cold soup, you might feel a little weird inside… but then the taste will bring you to your senses, Kel 😉
      Seriously… try this drizzled over some salad greens if you feel weird eating it from a spoon. I have some friends who’ll drink cold soups straight from a glass!

  • comment-avatar
    David @ Spiced May 26, 2014 (6:08 am)

    What a fun and easy summer soup! I would never have thought to add yogurt to cut down on the calories…great tip!!

    • comment-avatar
      Chef Becca May 26, 2014 (6:41 am)

      Thanks so much, Dave! I really hope you have a chance to try it. It’s even awesome just poured onto a side salad!

  • comment-avatar
    Karen @BakingInATornado May 25, 2014 (11:35 am)

    I love the idea of cucumber and yogurt in a cold soup. Especially one so quick and easy to make. I do a lot of salads for dinner in the summer and this would be a perfect accompaniment.

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