Try this cold, creamy, and dreamy soup for your next lunch break—no cooking needed!
At first, the thought of a cold soup might be unappealing, but consider all the cold and creamy foods we already enjoy—yogurt, ice cream, and certain salad dressings come to mind. It’s not that strange to consider that cold cucumber soup could be not just refreshing, but also comforting. When I had cucumber soup on a hot summer day, I was actually soothed by it. The velvety spoonful went down smooth and left my taste buds buzzing with bright, herbaceous flavors. This soup is unique, tasty, and anything but boring.
Personally, I like to pair it with raw veggie sticks and homemade bread for dipping. Just because it’s cold doesn’t mean it’s that different from any other soup. You could even sprinkle your favorite crackers or croutons on top for an added crunch. Otherwise, simply drizzle it with olive oil and garnish with fresh herbs. This little bowl of a masterpiece is yours to design, and it can easily be shared with loved ones who want to try something new and fun.
How do I store leftovers?
Keep your cucumber soup covered in the fridge for 1-2 days. The sooner you enjoy it, the better, as it will be the freshest and most flavorful during this sweet spot of time. There’s no need to heat it up, but you can let it sit at room temperature for a few minutes before eating if you’re sensitive to cold foods. I don’t suggest freezing it, as this will ruin the smooth consistency.
This seems a lot like tzatziki…
A valid point! Tzatziki and cucumber soup are quite similar, since both are thick and creamy from the Greek yogurt base. Both also contain cucumber, but in this soup, the cucumbers are thoroughly blended into the cream. Many versions of tzatziki are chunky instead of smooth. Both also typically include lemon juice, garlic, and herbs—but the way in which they are served is different. Cucumber soup is dished out cold in a bowl, with a thinner consistency, whereas tzatziki is used as a sauce, dip, or condiment.
Similar recipes to try
Perhaps you want to explore more hot soups, and since we’re approaching colder seasons, I can’t blame you. Check out Healthy Roasted Tomato-Basil Soup, my mom’s favorite Keto French Onion Soup, or the extra-hearty Sausage And Kale Soup. Any of these dishes would make an ideal fall or winter meal. But don’t forget about Keto Beef Stew or Vegetable Beef Soup, both of which turn classic winter dinners into easy-to-make masterpieces.
Cucumber Soup
Ingredients
- 2 large English cucumbers peeled, seeded, and chopped
- 16 ounces plain Greek yogurt
- 1 tablespoon extra-virgin olive oil plus extra for serving
- 2 tablespoons chopped white onion
- 2 tablespoons fresh lemon juice
- 2 teaspoons minced garlic
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons fresh dill chopped (plus extra for garnish)
Instructions
- In a blender, add the chopped cucumbers, Greek yogurt, olive oil, onions, lemon juice, garlic, salt, and pepper. Blend until smooth.
- Taste and add extra salt or lemon juice if needed.
- Transfer the soup to a bowl, stir in the chopped dill, cover, and chill in the refrigerator for at least 1 hour. Serve cold with an extra drizzle of olive oil and a sprinkle of dill.
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