Cold Cucumber Soup

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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.

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!

Chilled Cucumber Soup Recipe
Prep Time
5 mins
Cook Time
2 hrs
Total Time
2 hrs 5 mins
 

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

Course: Appetizer, Soup
Cuisine: American
Keyword: cold soups, cucumber soup, summer soups
Servings: 4
Calories: 226 kcal
Ingredients
  • 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
Instructions
  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.
Nutrition Facts
Chilled Cucumber Soup Recipe
Amount Per Serving (0.5 cup)
Calories 226 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 1g 5%
Cholesterol 2mg 1%
Sodium 181mg 8%
Potassium 464mg 13%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Sugars 13g
Protein 8g 16%
Vitamin A 18.5%
Vitamin C 22.9%
Calcium 7.7%
Iron 11.8%
* Percent Daily Values are based on a 2000 calorie diet.

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! | ItsYummi.com | 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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29 Replies to "Cold Cucumber Soup"

  • 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.

    • 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!

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

        Thank you! Looks so delightful!

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

      Fresh or dry tarragon?

      • 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 […]

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    […] 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)

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    […] 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 […]

  • 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!

    • 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!

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

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

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

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

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

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

    • 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! 😉

  • Brianna May 27, 2014 (5:03 pm)

    …vanilla yogurt?

    • 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

    • 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!

      • 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.

  • 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!

    • 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 🙂

  • 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.

  • 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!

    • 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!

  • 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!!

    • 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!

  • 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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