Chilled Cucumber Soup

Name: Chilled Cucumber Soup
Prep time: 20 min
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 medium cucumbers, peeled; 1 1/2 cups plain Greek or regular yogurt; 2 tablespoons chopped fresh mint, divided; 1 garlic clove, minced; 1/2 medium yellow onion, coarsely chopped; 1 thick slice white country bread, crust removed and cubed; 1/2 cup low-sodium chicken or vegetable broth; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon ground white pepper

Published November 9, 2026

Cooking Club Team · 2026-11-09 · 20 min prep

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Chilled cucumber soup with yogurt, diced cucumber, mint, and white pepper

This chilled cucumber soup blends crisp cucumbers with creamy yogurt, fresh mint, garlic, onion, and a little bread for a smooth, refreshing texture.

It requires no cooking and is especially good as a light summer lunch, starter, or cool side dish.

Prep: 20 min · Chill: 2 hr · Total: 2 hr 20 min

Cuisine: Mediterranean-inspired · Course: Soup

THE RECIPE

Chilled Cucumber Soup Recipe Card

Prep20 min

Cook0 min

Chill2 hr

Servings4

Ingredients

3 medium cucumbers, peeled
1 1/2 cups plain Greek or regular yogurt
2 tablespoons chopped fresh mint, divided
1 garlic clove, minced
1/2 medium yellow onion, coarsely chopped
1 thick slice white country bread, crust removed and cubed
1/2 cup low-sodium chicken or vegetable broth
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground white pepper

Instructions

Cut each cucumber in half lengthwise. Scoop out and discard the seeds with a teaspoon. Roughly chop 2 1/2 cucumbers, then finely dice the remaining half for garnish.
Combine the roughly chopped cucumbers, yogurt, 1 tablespoon mint, garlic, onion, bread, and broth in a blender or food processor. Blend until completely smooth.
Season with salt and white pepper. If the soup is too thick, blend in 1 to 2 tablespoons of cold water.
For the best flavor, transfer the soup to a covered container and chill for at least 2 hours.
Stir well, ladle into chilled bowls, and garnish with the reserved cucumber, remaining mint, and an optional spoonful of yogurt.

Tips for Smooth Cucumber Soup

Remove the cucumber seeds to keep the soup thick and prevent excess water.
Blend for a full minute or longer for the silkiest texture.
Chill the soup before serving so the mint, garlic, and cucumber flavors can blend.
Taste again after chilling because cold foods may need a little extra seasoning.

Substitutions and Variations

Use vegetable broth for a vegetarian version. Dill, basil, or parsley can replace mint. For a tangier soup, add a tablespoon of lemon juice; for extra richness, blend in half an avocado.

Storage

Store cucumber soup in a covered container in the refrigerator for up to 2 days. Stir well before serving. Freezing is not recommended because yogurt and cucumber can separate after thawing.

Frequently Asked Questions

Can I serve cucumber soup immediately?

Yes, but it tastes best after chilling for at least 2 hours. Use very cold ingredients if serving it right away.

Do I need to peel the cucumbers?

Peeling creates a smoother, paler soup. If using thin-skinned English cucumbers, you may leave part of the peel on for extra color.

Can I make it dairy-free?

Yes. Use an unsweetened dairy-free yogurt with a neutral flavor and vegetable broth.

By Cooking Club Team

Prepared with AI assistance. Review ingredient amounts, cooking times, and food-safety guidance before cooking.

Featured image: AI-generated food photography.

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