This Cucumber Soup is a refreshing, chilled summer recipe that’s light, creamy, and bursting with fresh herbs. Made with crisp cucumbers, tangy Greek yogurt, fragrant mint, tarragon, and chives, it’s a simple no-cook soup that’s perfect for warm weather, lunch, or an elegant appetizer.
Why You’ll Love This Recipe
- Ready in just 15 minutes.
- No cooking required.
- Cool, creamy, and incredibly refreshing.
- Perfect for hot summer days.
- Naturally gluten-free and vegetarian.
- Packed with fresh herbs and bright citrus flavor.
Ingredients
- 2 cucumbers (about 675g)
- 150g plain Greek yogurt
- Juice of 1–2 limes
- Small handful fresh tarragon, chopped
- 3 sprigs fresh mint, leaves picked
- Small bunch fresh chives, chopped
- Rapeseed oil, for serving
Instructions
- Wash the cucumbers thoroughly.
- Finely chop about one-third of one cucumber and set it aside for garnish.
- Roughly chop the remaining cucumbers.
- Add the chopped cucumbers to a blender along with the Greek yogurt and the juice of one lime.
- Add the chopped tarragon, most of the mint leaves, and most of the chopped chives.
- Blend until completely smooth and creamy.
- Taste the Cucumber Soup and add the juice from the second lime if you prefer a brighter citrus flavor.
- Chill the soup for at least 30 minutes for the best flavor.
- Divide into serving bowls or small glasses.
- Top with the reserved finely chopped cucumber, remaining mint leaves, and chopped chives.
- Finish with a light drizzle of rapeseed oil before serving.
Tips & Tricks
- English cucumbers produce the smoothest texture with fewer seeds.
- Chill all ingredients before blending for an extra-cold soup.
- Blend longer for an ultra-silky consistency.
- Garnish with edible flowers or microgreens for an elegant presentation.
- A pinch of black pepper adds subtle warmth without overpowering the fresh flavors.
Details
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: No-Cook
- Cuisine: European
- Difficulty: Easy
- Dietary Notes: Vegetarian, Gluten-Free, High-Protein
Notes
- Fresh dill or parsley can be substituted for tarragon.
- For a dairy-free version, use a plain plant-based yogurt.
- Serve with crusty bread, crackers, smoked salmon, or grilled chicken for a complete meal.
- Best served thoroughly chilled.
Nutrition (Approximate Per Serving)
- Calories: 95
- Protein: 5g
- Carbohydrates: 8g
- Fat: 5g
FAQ
Can I make Cucumber Soup ahead of time?
Yes. It actually tastes even better after chilling for several hours, allowing the flavors to blend.
Can I freeze cucumber soup?
Freezing isn’t recommended because the yogurt and cucumbers may separate after thawing.
Which cucumbers work best?
English or Persian cucumbers are ideal because they have thinner skins and fewer seeds.
Can I use sour cream instead of Greek yogurt?
Yes. Sour cream creates a richer, creamier soup, although Greek yogurt offers a lighter texture and extra protein.
How long does cucumber soup last?
Store it in the refrigerator for up to 2 days in an airtight container.
Storage
Refrigerate in a sealed container for up to 2 days.
Stir well before serving, as slight separation is natural.
Do not freeze, as the texture will change.
Similar Recipes
Cucumber Soup
Ingredients
- 2 cucumbers about 675g
- 150 g plain Greek yogurt
- Juice of 1–2 limes
- Small handful fresh tarragon chopped
- 3 sprigs fresh mint leaves picked
- Small bunch fresh chives chopped
- Rapeseed oil for serving
Instructions
- Wash the cucumbers thoroughly.
- Finely chop about one-third of one cucumber and set it aside for garnish.
- Roughly chop the remaining cucumbers.
- Add the chopped cucumbers to a blender along with the Greek yogurt and the juice of one lime.
- Add the chopped tarragon, most of the mint leaves, and most of the chopped chives.
- Blend until completely smooth and creamy.
- Taste the Cucumber Soup and add the juice from the second lime if you prefer a brighter citrus flavor.
- Chill the soup for at least 30 minutes for the best flavor.
- Divide into serving bowls or small glasses.
- Top with the reserved finely chopped cucumber, remaining mint leaves, and chopped chives.
- Finish with a light drizzle of rapeseed oil before serving.
Notes
- Fresh dill or parsley can be substituted for tarragon.
- For a dairy-free version, use a plain plant-based yogurt.
- Serve with crusty bread, crackers, smoked salmon, or grilled chicken for a complete meal.
- Best served thoroughly chilled.
Conclusion
This Cucumber Soup is a refreshing blend of crisp cucumbers, creamy Greek yogurt, fragrant herbs, and bright lime juice that comes together in minutes. Whether you’re looking for a light lunch, an elegant appetizer, or a cooling summer dish, this easy no-cook soup is fresh, flavorful, and effortlessly delicious.