Blended Chilled Cucumber Soup

Last Updated on December 15, 2022 by Ellen Christian

This blended chilled cucumber soup with organic Greek yogurt recipe is one of the ways I am using up excess garden cucumbers.  It’s a cool and refreshing light lunch on a hot summer day.  

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Chilled cucumber soup with organic Greek yogurt

Chilled Cucumber Soup with Greek Yogurt

I made this chilled cucumber soup with Stonyfield Organic Greek Yogurt so that it has a bit of a tang to it.  Plain yogurt is rather blah tasting to me and I much prefer Greek yogurt when I have it.

Organic is the way to go, of course to avoid rBGH and any other nastiness that might be in the milk it was made with. I try to use fresh herbs from my herb garden whenever I can.

It’s really easy to grow your own with an herb garden kit.

How to make a cucumber soup

This blended soup recipe couldn’t be easier. You need to blend the items in the blender, chill, and serve.

sliced cucumbers on a cutting board with a knife

Can I freeze cold cucumber soup?

Yes, you can freeze this for up to three months. Put it back in the blender after defrosting to avoid separation.

What kind of cucumbers should I use?

I use standard garden cucumbers because that’s what I had. You can also make this with English cucumbers. 

Chilled cucumber soup with organic Greek yogurt
What is your favorite way to use up all those cucumbers? 

I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons and a gift card for writing this post, but all opinions are my own.

More cucumber recipes:

Yield: 4

Chilled Cucumber Soup with Organic Greek Yogurt

Chilled cucumber soup with organic Greek yogurt

This blended chilled cucumber soup with organic Greek yogurt recipe is one of the ways I am using up excess garden cucumbers.  It’s a cool and refreshing light lunch on a hot summer day.  

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 3 medium organic cucumbers
  • 1 1/2 cups Stonyfield Whole Milk Organic Greek Yogurt, plain
  • 3 tbsp freshly squeezed lemon juice
  • 2 tbsp chopped scallions
  • 1 garlic clove, chopped
  • 1/2 cup chopped onion
  • 2 tbsp freshly snipped dill
  • 1/8 cup loosely packed flat leaf parsley, stems removed
  • 1/8 cup loosely packed fresh tarragon leaves, stems removed
  • 1/4 cup extra virgin olive oil, reserve 1 tsp
  • salt & pepper to taste

Instructions

  1. Place everything except the salt and pepper in a blender and blend until smooth.
  2. Refrigerate a few hours to thicken.
  3. Add salt and pepper. Sprinkle extra chopped onion and cucumber on top if desired when you serve.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 132Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 137mgCarbohydrates: 16gFiber: 2gSugar: 10gProtein: 9g

Did you make this recipe?

If you make this, tag me on Instagram so I can see @ellenblogs

22 thoughts on “Blended Chilled Cucumber Soup”

  1. Delicious chilled cumber soup, we make curries with cucumber and yogrut. thanks for sharing with Hearth and Soul blog hop . pinning.
    Reply
  2. I love Cucumber soup, this looks fabulous! Thank you so much for sharing this awesome post with Full Plate Thursday and hope you are having a fantastic weekend! Come Back Soon, Miz Helen
    Reply
  3. Thanks for this recipe. I will have to try it right away! I remember having this soup when I was travelling through Eastern Europe....so delicious! Thanks for sharing!
    Reply
  4. I've never tried anything like this before--I need to expand my horizons-so I will give it a try in short order-thanks for sharing it with us :)
    Reply
  5. I just love the aromatics of fresh dill- Now I miss my herb garden. You may have inspired me to start it back up AND make the soup!
    Reply

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