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Cold Cucumber Soup

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!

titled photo collage (and shown) Chilled Cucumber Soup

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.


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 the photo for the recipe!


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?

a bowl of cold soup made with cucumbers, Greek yogurt, red onion, fresh dill, tarragon, and parsley

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.

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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 garnished with fresh dill and a drizzle of olive oil

Chilled Cucumber Soup Recipe

This refreshing cucumber soup is flavored with fresh herbs and tangy yogurt, making it a delicious part of any summer meal!
4.67 from 6 votes
Prep Time 5 mins
Cook Time 2 hrs
Total Time 2 hrs 5 mins
Course Appetizer, Soup
Cuisine American
Servings 4
Calories 226 kcal


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


Serving: 0.5cupSodium: 181mgIron: 2.1mgCalcium: 77mgVitamin C: 18.9mgVitamin A: 925IUSugar: 13gFiber: 1gPotassium: 464mgCholesterol: 2mgCalories: 226kcalSaturated Fat: 1gFat: 14gProtein: 8gCarbohydrates: 19g
Tried this recipe? Mention @itsyummi or tag #itsyummirecipe!

For dessert: lemon pound cake and fruit kebabs with yogurt dip would be delicious to serve after the cold soup!

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

titled photo collage (and shown) Chilled Cucumber Soup

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.

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  1. Hello there. made this wonderful soup for a summer outdoor party. So refreshing… I ended up modifying, ever-so cuz i used what i had available. Instead of seedless cucs i had normal ones and just cut out the seeds. Instead of Greek plain yogurt i used normal plain yogurt… followed the recipe and found after 8 hours it needed a little sumpin sumpin… so back in the blended and added a bit more garlic, red onion (bout 1/4 red onion), lime juice (1 tblsp), cilantro (to taste), and a good dollop of whole grain brown mustard… it smoothed together great and it was wonderful all around!!!

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