Fresh and light, Cold Cucumber Soup is a quick no-cook recipe highlighting the best of summer produce, like cucumbers, basil, dill, and garlic. It takes less than 5 minutes to make, and it’s packed with protein thanks to Greek yogurt, so it’s both filling and refreshing. This luscious soup is the perfect summer dish for hot days.
The whole dish comes together easily: Combine all ingredients in a blender. Blend on high until smooth. Refrigerate until cold. Serve garnished with some cucumber slices, chopped fresh dill and basil, drizzles of extra-virgin olive oil, and a grind or two of fresh black pepper. I guarantee you’ll put this one on repeat. Enjoy!
To make the Cold Cucumber Soup, you will need the following ingredients:
In a blender, combine 6 thinly sliced cucumbers, 1 ½ cups plain whole milk Greek yogurt, ¾ cup fresh basil, ¼ cup extra-virgin olive oil, 3 tablespoons lemon juice, 2 tablespoons chopped dill, 1 garlic clove, ¾ teaspoon sea salt, ½ teaspoon honey, and a few grinds of pepper.
Blend as smoothly as possible.
Chill the soup for at least 4 hours.
To serve, divide the chilled soup between bowls. Garnish with the reserved cucumber slices, fresh herbs, drizzles of olive oil, and a few grinds of black pepper. Enjoy!
The best of summer produce - cucumbers, basil and dill - come together in this simple Cold Cucumber Soup. It takes less than 5 minutes to make and will wow your friends and family this season! If you give this recipe a go, remember to tag us @cookmerecipes on Instagram – we love seeing what you've made!
