Cold cucumber soup is a delicious treat for a hot summer day. It only takes 10 minutes to make for a refreshing starter or even a quick lunch.
If you're the kind of person who loves soup year-round, this cold cucumber soup is definitely for you.
It's a light and refreshing soup that it's super quick to make in a blender.
It's just the perfect soup to try on those hot days when you feel like you can't go near the stovetop.
Summer is also the season of cucumbers, so if you have them in abundance, this chilled cucumber soup is a great way to use them up.
I made it with plant-based Greek-style yoghurt, but you can use regular yoghurt if you're not vegan.
Why you'll love this cucumber soup recipe
- It's easy to make in just 10 minutes without going near the stove.
- You can serve it as a starter or for lunch - it looks so nice and bright that it's a perfect choice when you have company.
- It's so creamy and refreshing you may need to double it up!
What goes into vegan cucumber soup
Cucumbers - You'll need approximately 650 grams (1 ½ lb) of cucumbers to make this cold soup.
I used two large European cucumbers, but you can use any of your favourites.
You don't need to peel the cucumbers to make this soup but make sure you wash them well.
Yoghurt - I used the plant-based Greek-style yoghurt from Alpro to make this cucumber mint soup.
Any other kind of plain Greek yoghurt would do here. Sour cream and buttermilk are other options for a vegetarian soup.
Lemon juice - The juice of a small lemon is enough to make this soup bright and flavourful.
Chives - A handful of chives (about ½ pack) is enough for this soup. Make sure you reserve some for garnishing. You can substitute chives with green onion.
Mint - Fresh mint is essential in this creamy cucumber soup because it brings the flavours together. Don't use too much, though, because it can be overpowering.
Basil - You can use tarragon or other fresh herbs instead of basil if you like.
Olive oil (optional) - Drizzle the soup with a splash of olive oil right before serving.
How to make cold cucumber soup
Slice ¼ of one of the cucumbers finely and set aside for garnishing.
Next, roughly slice the remaining cucumbers and place them into a high-power blender.
Add the yoghurt, lemon juice, chives, mint and basil and blend until smooth.
Transfer the soup to a container or pour it into individual bowls and chill for 1-2 hours in the refrigerator.
Garnish each bowl with the remaining cucumber, mint leaves, and chives. Drizzle with a bit of olive oil right before serving.
Recipe notes and tips
- The cucumber yoghurt soup will keep well in the fridge for up to 3 days. You may need to give it a stir before serving.
- If you don't have time to chill the soup for 1-2 hours, pop the container into the freezer for 15-20 minutes.
- Add a small clove of garlic for a different flavour. Other additions may include avocado for creaminess and a bit of salt and freshly ground black pepper.
- This chilled soup goes great with a slice of crusty bread, toast or a grilled cheese sandwich.
If you liked this cold cucumber soup recipe, you might also like some of my other easy vegan soup recipes:
- Red Lentil Potato Soup with Lemon
- The Ultimate Vegan Zuppa Toscana
- Vegan Harira (Moroccan Chickpea and Lentil Soup)
- Vegan Lentil Soup with Kale
- Greek Chickpea Soup with Lemon (Revithia)
- 2 large cucumbers (about 650 g / 1 ½ lb total)
- 150 g (½ cup) plant-based Greek-style yoghurt
- 2 tablespoons lemon juice
- Small handful of chives, roughly chopped (plus more for garnishing)
- 2 mint sprigs, leaves picked (plus more for garnishing)
- 8 fresh basil leaves
- Olive oil for drizzling (optional)
- Slice ¼ of one of the cucumbers finely and set aside for garnishing.
- Next, roughly slice the remaining cucumbers and place them into a high-power blender.
- Add the yoghurt, lemon juice, chives, mint and basil and blend until smooth.
- Transfer the soup to a container or pour it into individual bowls and chill for 1-2 hours in the refrigerator.
- Garnish each bowl with the finely sliced cucumbers, remaining mint leaves, and chives. Drizzle with a bit of olive oil right before serving.
Amount Per Serving: Calories: 80Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 31mgCarbohydrates: 9gFiber: 1gSugar: 6gProtein: 3g
Nutritional information is an estimate provided by an online nutrition calculator.