Cucumber, Yogurt and Herb Soup

chilled summer soup
Chilled summer soup
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2 tbsp Fresh dill fresh fronds, roughly chopped
¼ cup Spring onions or chives, chopped
2 tbsp Parsley fresh leaves coarsely chopped
2 English cucumber medium, halved, seeds scooped out, then chopped, save a 2-inch chunk of a cucumber for serving
2 tbsp Lemon juice from about 1 small lemon
1 clove Garlic
1 ¼ cups Greek yogurt low-fat or full-fat, plain
¼ cup Olive oil plus more for serving
2 tbsp Tahini
½ tsp Kosher Salt
¼ tsp White pepper ground
1 tbsp Rice vinegar
For garnish:
½ tbsp Dill chopped
½ tbsp Spring onions or chives, chopped
½ tbsp Parsley leaves, chopped
¼ cup English cucumber finely diced
Flaky sea salt to taste

Nutritional information

  • Gluten Free Recipes
  • Vegetarian Recipes
  • For garnish:

Cucumber, Yogurt and Herb Soup


Too hot to cook? Make this chilled Cucumber, Yogurt and Herb Soup! It’s extremely easy to whip up with just a few ingredients and a blender. It’s nothing fancy – just cucumbers, fresh herbs, garlic, Greek yogurt, olive oil, lemon juice and seasonings – but the result is a perfect antidote to the summer heat. I also like to add in a few tablespoons of tahini. Just a touch of tahini balances the herbs and adds a subtle nutty flavor and even more creaminess to this soup.

To start, roughly chop the fresh herbs, deseed and chop the cucumbers, and juice a lemon. Then, combine all the ingredients in your blender and blend until creamy and smooth. Chill the soup until ready to serve, at least 4 hours. Serve garnished with some diced cucumbers, fresh herbs, and a few sprinkles of flaky salt. Yummy!

To make the Cucumber, Yogurt and Herb Soup, you will need the following ingredients:

Ingridiens for Cucumber, Yogurt and Herb Soup

Steps to make Cucumber, Yogurt and Herb Soup


Place ingredients into blender


To a blender, add 2 tablespoons roughly chopped fresh dill, ¼ cup chopped spring onions or chives, 2 tablespoons fresh coarsely chopped parsley leaves, 2 deseeded and chopped English cucumbers, 2 tablespoons lemon juice, 1 garlic clove, 1 ¼ cups plain Greek yogurt, ¼ cup olive oil, 2 tablespoons tahini, ½ teaspoon kosher salt, and ¼ teaspoon ground white pepper.




Blend until creamy and smooth. Taste and adjust for seasonings if needed.




Cover and transfer to the refrigerator to chill for at least 4 hours and up to overnight.


Add vinegar


Just before serving, stir in 1 tablespoon rice vinegar.



To serve, stir the chilled soup and divide it between the bowls. Scatter the reserved diced cucumbers and fresh chopped herbs over each bowl and add a sprinkle of flaky sea salt on top. Enjoy!

This wholesome, chilled Cucumber, Yogurt and Herb Soup offers an antidote to the summer heat. It is easy to make and even easier to enjoy, and sure to become my go-to for hot days. Give this recipe a try, and don’t forget to tag us @cookmerecipes on Instagram.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

It's really too hot to cook! Thanks for this delicious no-cook recipe!

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