Iced Cucumber and Yogurt Soup

The ultimate hot weather refresher --- Iced Cucumber and Yogurt Soup
Cold Cucumber and Yogurt Soup is the ultimate refresher

Cold Cucumber Yogurt Soup

Iced Cucumber and Yogurt Soup is one of my earliest cooking memories, one of the first times I ventured beyond brownies. I think I discovered it during the hot summer after college when I was suddenly responsible for feeding myself. You don’t even need a blender or food processor to do it, you can finely chop or grate the cucumber and stir it into the yogurt. It’s refreshing, light, and a godsend when it’s actually too hot out to eat.

making cucumber yogurt soup

Easy to make Chilled Cucumber and Yogurt Soup

Most cultures around the globe have some version of this soup. For variations, you can use cream instead of yogurt, fresh mint in place of the dill, or use lemon or lime juice to do the job of the vinegar… the soup just needs that little lift of acidity to perk up the creaminess of the yogurt.

chilled yogurt and cucumber soup

It’s about the most refreshing thing there is.

Icy cold cucumber and yogurt soup

chilled yogurt and cucumber soup
4 from 6 votes

Iced Cucumber and Yogurt Soup

Author Sue Moran


  • 1/2 English seedless cucumber about a 6-7 inch piece
  • 1 cup Greek yogurt
  • 2 Tbsp approximate fresh dill
  • 1 Tbsp champagne vinegar or sherry, or apple cider vinegar
  • 1/4 tsp onion salt
  • 1/4 tsp fresh cracked black pepper


  • micro-greens or
  • fresh dill
  • halved tiny tomatoes
  • slivered snap peas
  • drizzle of olive oil


  • You can peel the cucumber, or not, according to your taste. The English cukes have soft edible skin that hasn't been waxed. I left a little bit on for a touch of color, but peeled most of it. Chop it in large chunks and add to the bowl of a food processor filled with the metal blade. Give the machine about 20 pulses, until the cucumber is pureed but retains a little texture.
  • Add the yogurt and dill and pulse about 10 more times. Pulse in the vinegar, salt, and pepper.
  • Remove the soup to a bowl and refrigerate for a few hours until nice and cold.
  • Serve in small glasses topped with garnishes of your choice. If the soup seems too thick, thin it with a little cold water.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

Icy cold and refreshing Cucumber Yogurt Soup

You can garnish it with anything that looks good to you.


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  • Reply
    July 29, 2015 at 2:14 pm

    This looks so good. I’ve been low-carbing it lately (and lost 15 lbs, yay!) so I’d like to swap out the Greek yogurt with cream as you mentioned. Can’t wait to try this! As always your photos are just beautiful!

  • Reply
    July 29, 2015 at 12:38 pm

    Not only delicious but beautiful to look at! So refreshing for a hot summer day.

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