Last Updated on August 19, 2023 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. Try it today.
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Chilled Cucumber Soup with Greek Yogurt
It’s a cool and refreshing light lunch on a hot summer day.
I made this cold cucumber soup with 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.
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.
Is it safe to freeze soup in Ziploc bags?
Yes, this is fine. It’s a great way to save space in the freezer. Just be sure that the lock is tightly closed so that you don’t have any messes in the freezer.
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.
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:
- Creamy cucumber salad with mayonnaise and dill
- Quinoa salad with cucumber
- Sweet cucumber sandwich pickles
- Cucumber salad with dill
- Homemade garlic dill pickles
- 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
- Place everything except the salt and pepper in a blender and blend until smooth.
- Refrigerate a few hours to thicken.
- Add salt and pepper. Sprinkle extra chopped onion and cucumber on top if desired when you serve.
Amount Per Serving: Calories: 132Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 137mgCarbohydrates: 16gFiber: 2gSugar: 10gProtein: 9g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.