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A bowl of the Cold Cucumber Soup garnished with chopped red onions

Cold Cucumber Soup Recipe

  • Author: Marie Bostwick
  • Yield: Makes approximately six one-cup servings 1x


  • 4 medium English cucumbers (about 2 pounds total), coarsely chopped
  • 1/3 cup fresh dill, loosely packed
  • ¼ cup fresh basil, loosely packed (reserve a few leaves for garnish)
  • 2 green onions, white and firm green parts, coarsely chopped
  • 2 cups non-fat Greek yogurt
  • 3 T lemon juice
  • 2 T olive oil
  • 2 small garlic cloves
  • 1 T white balsamic vinegar (optional)
  • Salt
  • Pepper
  • 6 T red onion, medium diced


  • Add fresh herbs, yogurt, lemon juice, olive oil, green onion, garlic, vinegar (if using) and half of the cucumbers to a 6-cup blender jar. Puree at high speed until smooth.
  • Add remaining cucumbers to blender and puree. Taste and adjust seasoning, adding salt and pepper to taste. Blend again.
  • Either serve immediately, garnished with red onion and a chopped basil leaf, or cover soup and chill in refrigerator overnight.