Healthy Cucumber Soup Recipe

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I can’t get enough of this healthy cucumber soup. It’s a perfect way to use up all those garden cucumbers plus it is so good. I made this the other day for my Summer Outdoor Picnic cooking class at The Green Palette Kitchen and it was a big hit.

Cucumbers are one of those vegetables that a. absolutely proliferates in your garden and b. suddenly feels very limiting. I love growing them, until I have at least 40 of them. How many times can I cut one up for a salad or hand them off to friends?

healthy cucumber soup

I have made Cucumber Agua Fresca, Watermelon Gazpacho and Gazpacho Andaluz and have them all in my recipes. Somehow this recipe, which I make every year because it uses a ridiculous number of cucumbers, never made it onto the blog. It’s a simple and delicious, perfect for a hot summer day and perfect for an outdoor picnic. Cold soup is easy and so nutritious and everyone will be endlessly impressed with your creativity.

healthy cucumber soup

The secret to cold soup is to give it some time to sit and meld. This healthy cucumber soup does not require a stove, or a grill, but it does require some time and patience. Time we seem to have a lot of these day, patience, not so much.

Simply plan to blend in the morning and serve the soup in the evening. It’s great for lunch too.

Enjoy the last days of the season and these beautiful summer veggies!

healthy cucumber soup

Creamy Cold Cucumber Soup with Fresh Herbs

Makes 4 servings


3 large cucumbers, peeled, halved and seeded and chopped
1 ½ cups plain full fat Greek yogurt
3 tablespoons fresh lemon juice
1 small shallot, chopped
1 garlic clove
1/2 cup loosely packed dill
1/4 cup fresh chopped mint
¼ cup extra virgin olive oil, plus more for drizzling
½ teaspoon each coarse salt and pepper, more to taste


  1. Set aside about ½ cup of the cucumber for garnish and chop fine. In a Vitamix or blender, combine the cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, mint and the olive oil, salt and pepper. Blend until smooth. Cover and refrigerate for at least 8 hours or overnight.
  2. Pour the soup into bowls and garnish with the finely diced cucumber, and a drizzle of olive oil before serving.


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