Chilled cucumber soup is a simple, refreshing dish that’s perfect for sipping on during hot summer days. It makes an excellent appetizer or can even serve as a light, nutritious main course.
This no-cook recipe is one of our top picks for summer since it’s effortless to prepare when you just can’t handle the idea of turning on the stove.
Ingredients for chilled cucumber soup:
- 2 cups plain yogurt (full-fat Greek yogurt works best)
- 2 English cucumbers, peeled and sliced
- 1 shallot, finely minced
- 1 small garlic clove, minced
- 1/4 teaspoon ground cumin
- Fresh lemon or lime juice
- 1-3 teaspoons fresh dill, chopped
- Kosher salt, to taste
- A pinch of white pepper
How to make chilled cucumber soup
For a refreshing, low-carb, keto-friendly appetizer, opt for full-fat Greek yogurt. A half-cup serving contains just 5 grams of carbs.
To start, peel and slice the cucumbers lengthwise. If they’re loaded with seeds, it’s a good idea to scoop them out. Personally, I find an apple corer to be perfect for this task.
Once prepped, sprinkle the cucumbers with salt to “sweat” them, helping draw out any extra moisture. Though it seems contradictory, the salt actually pulls the water to the surface.
Afterward, give the cucumbers a quick rinse with cold water and pat them dry. This step, while optional, can help create a richer, thicker soup, especially if you’re planning to serve it later.
Next, combine the yogurt, cucumbers, fresh dill, and any other ingredients in a food processor or use an immersion blender. Blend on high until the mixture is completely smooth.
Before adjusting the seasonings, keep in mind that the cucumbers already carry some salt from sweating. Taste and adjust after blending. For best results, let the soup chill in an airtight container for at least an hour.
When serving, I love to offer small portions in shot glasses or petite bowls, garnished with finely diced cucumber and a sprig of fresh dill. Tiny spoons make for perfect tasting utensils as well!
Print Cold Cucumber Soup
Chilled cucumber soup with fragrant fresh dill is a low-carb, gluten-free, and keto-friendly option. Yields around 6 servings, each about 1/2 cup.
- Total Time: 1 hour 20 mins
- Yield: 6 serving 1x
Ingredients
- 16 oz of full-fat plain Greek yogurt
- 2 English cucumbers, peeled, de-seeded, and sliced
- 1 minced shallot
- 1 clove of garlic, minced (around 2 teaspoons)
- 1/4 teaspoon ground cumin
- Juice of 1 lemon (or lime)
- 1–3 teaspoons of freshly chopped dill
- Kosher salt, to taste
Instructions
- Start by peeling the cucumbers, slicing them lengthwise, and removing the seeds. Then, slice them thinly.
- Arrange the cucumber slices on a sheet pan lined with two layers of paper towels. Generously salt the cucumbers to help draw out excess moisture. Let them sit for about 20 minutes.
- In a blender or food processor, combine the cucumbers, yogurt, shallot, garlic, dill, lemon (or lime) juice, and cumin.
- Blend until the mixture is smooth, which should take about a minute.
- Taste the mixture, adjust seasoning with more salt if needed, and refrigerate for at least an hour before serving.
- Prep Time: 10 mins
- Chill: 1 hour
- Cook Time: 10 mins
- Diet: Gluten Free
Nutrition
- Serving Size: 1serving
- Calories: 70kcal
- Sugar: 5g
- Sodium: 30mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Trans Fat: 0.01g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 4mg
