Cold soup can be the refreshing star at your spring brunch or summer picnics! Cold Cucumber Soup is a blender soup recipe made with cucumbers, Greek yogurt and fresh herbs. Perfect for a refreshing appetizer, healthy lunch, or meatless meal, the chilled soup is Weight Watcher’s friendly, vegetarian, low carb, and gluten-free!
Ways to Serve Cold Soup
Chilled soups are really versatile. Depending on the ingredients used, you can serve cold soups as a meal on their own, or make them part of a multi-course meal. When serving cold soup with a meal, there are basically three courses that it can be served for:
- Appetizer – Serving cold soups as appetizers is a great way to get the palate excited for the light meal ahead. The Cold Cucumber Soup recipe I’m sharing today would be perfect as an appetizer, as would this Chilled Avocado Soup with Coconut Milk, from Cookin’ Canuck.
- First Course – A first course cold soup would likely be served in place of a salad. A great choice would be cold vegetable soups, like this Tomato Gazpacho Soup, from Family Food on the Table, or Cold Creamy Zucchini Soup, from Foodie with Family.
- Dessert – It may sound strange to think of having cold soup for dessert, but chilled fruit soups are perfect to serve at the end of a meal. One of my favorites is Chilled Cantaloupe Soup. It’s creamy, sweet, and light… similar to having a fruit smoothie or a scoop of sherbet for dessert. Other great choices would be Mango-Raspberry Cold Soup or Texan Erin’s Swedish Blueberry Soup.
Cold Cucumber Soup Ingredients
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 your tongue is a whopping 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. We need to keep our bodies healthy and in swim suit shape, right?
Cold Cucumber Soup is refreshing and healthy, and it comes with a boat load of flavor from the fresh dill, tarragon, and parsley that are in it.
Because it’s a blender recipe, the soup is incredibly quick to make, taking just 5 minutes! You can eat it right away, but for the best flavor, chill it for at least a couple of hours before serving. The soup is Weight Watcher’s friendly, with only 1 Smart Point per 1/2 cup serving! It’s also low carb, gluten free, and vegetarian, making it perfect to serve as a meatless Monday meal. When you’re headed to the beach or on a picnic, take along a thermos of this delicious cucumber soup.
Hooray, we’ve found a great way to cool down from the summer sun!
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 the cold soup recipe, please come back and leave a comment and a recipe rating so I know what you think of it!
I hope you enjoy the cucumber soup!
Cold Cucumber Soup - blender soup recipe
This refreshing cucumber soup is flavored with fresh herbs and tangy yogurt, making it a delicious part of any summer meal!
- 2 large seedless (European) cucumbers, peeled; 1/2 cup diced small, the rest coarsely chopped
- 1 1/2 cups Greek yogurt (plain or vanilla flavored)*
- 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
- 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.)
- 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.
*You can use regular yogurt or any dairy-free yogurt in place of the Greek yogurt.
Weight Watchers Smart Points = 1 point per 1/2 cup serving
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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!
Originally published May 2014.
At that time, I was 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.