Easy cucumber soup recipe

Name: Cucumber soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 onion (finely chopped); 2 cloves garlic (minced); 2 medium cucumbers (diced); 1 zucchini (diced); 750 ml vegetable broth; 1 lemon (juiced); Salt and pepper (to taste); Olive oil; 150 ml cooking cream (or plant-based cream); 2 tbsp fresh dill (finely chopped); 1 tbsp fresh chives (finely chopped)

A refreshing, light, and flavorful soup; perfect for those hot summer days (but you could also serve it warm), yet elegant enough to serve as a starter for a dinner party. This cucumber soup is one of those easy soup recipes you can make in no time. It’s a fun way to use cucumbers in a different way than your usual salad or sandwich topping!

Why This Recipe Works

This is one of my favorite soups to make when it’s hot outside. It’s so simple and fresh, just chop, cook, blend, and you’re done. I love serving it cold, but it’s also great warm if you prefer something cozy.

Cold Cucumber Soup recipe

A cold cucumber soup is the perfect choice when you’re craving something light and refreshing. You can chill it completely and serve it as a light lunch or even a fancy appetizer. The cool cucumber flavor really shines through when served cold, especially with a squeeze of lemon juice. Serve it with a slice of focaccia or some savory scones for a complete meal.

Easy Cucumber Soup

This easy cucumber soup comes together in less than 20 minutes, ideal if you’re looking for easy recipes under 30 minutes. With just a few ingredients, you’ll have a creamy, flavorful soup ready to serve. All you need to do is chop the vegetables, cook briefly, blend, and finish with a touch of cream and fresh herbs.

You can enjoy it warm or cold, and it’s easy to prepare ahead of time. Perfect for busy days or when you want something light but satisfying.

Soup with Cucumber

Cucumber isn’t the first thing that comes to mind for soup, but it works surprisingly well! Its mild, refreshing flavor makes a great base for a light vegetable soup. Paired with zucchini, it creates a silky texture; creamy without being heavy. Especially on hot days, this kind of meal hits the spot. Nobody wants to spend hours over a hot stove when the sun’s out!

Zucchini Cucumber Soup

Zucchini and cucumber are a match made in heaven. Zucchini adds a subtle, smooth flavor that blends perfectly with the fresh taste of cucumber. It also makes the soup a bit more filling, while still keeping it light. Dill and chives give it a herby, summery twist. You could also drizzle some good quality olive oil right before serving. If you love soups with zucchini, make sure to try my zucchini leek soup too, it’s just as delicious!

Recipe Ingredients

Cucumber: the star of the soup; refreshing and light.
Zucchini: adds body and creaminess without making it heavy.
Vegetable broth: gives depth and flavor; use low-sodium if you prefer.
Cooking cream: adds a smooth texture, or use sour cream or a plant-based cream for a vegan cucumber soup.
Fresh dill & chives: for that bright, herby finish.
Lemon juice: enhances the freshness; optional but recommended.

For the exact ingredients and directions, scroll down to the recipe card.

How to Make Cucumber Soup

This is such an easy recipe, let me guide you through it!

Chop the vegetables and sauté the onion and garlic. Add zucchini, cucumber, and broth; cook until tender.
Blend until smooth. Stir in cream (or vegan alternative) and herbs.
Serve warm or chilled.

Frequently Asked Questions

Can I make the soup ahead of time?

Yes! It keeps well in the fridge for up to 2 days. Serve it cold or gently reheat before serving.

Can I make it vegan?

Absolutely, just use a plant-based cream or coconut milk for a delicious vegan cucumber soup.

Can I freeze cucumber soup?

Freezing isn’t ideal since cucumber contains a lot of water, but it’s fine for short-term storage if you blend again after thawing.

What herbs work best?

Dill and chives are my go-to, but parsley or basil also pair beautifully with cucumber.

Table of Contents