Chilled Cucumber Soup

Cold SoupCucumber

Cool and refreshing Chilled Cucumber Soup! Takes only 10 minutes to make, no cooking, just blending.

Every year I plant cucumbers in my garden. And every year, my one plant takes over the bed (climbing over trellises put in place for other vegetables) and showers me with a daily supply of lovely cucumbers.

This is all well and good, as long as I remember to pick them daily. As careful as I can be, hunting for cucumbers in the tangle of leaves and vines, I do miss them occasionally, only to discover a monster cuke hiding perfectly camouflaged under a leaf!

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Like zucchini, left to their own devices, cucumbers will grow to ginormous proportions, resulting in a thick-skinned, seedy bat.

What do do with extra large cucumbers?

Make chilled cucumber soup!

Cucumber Soup

Even if you don’t have a garden (or the problem of monster cukes) cucumber soup is a great way to put cucumbers to good use.

This cold cucumber soup is incredibly easy to make, taking no more than 10 minutes. All you have to do is peel and seed the cucumbers, and pulse them in a blender with a little chopped onion, buttermilk, sour cream, olive oil, dill, salt and pepper.

If you don’t have buttermilk or sour cream, you can sub with plain yogurt.

It’s a chilled soup that you can make ahead and eat for days. Perfect for hot summer days.

Many thanks to my friend Sue Robison who gave me the bones of this recipe to play with. Enjoy!


Chilled Cucumber Soup Recipe

  • Prep time: 10 minutes
  • Yield: Makes 3 to 4 servings

If you don't have buttermilk or sour cream, feel free to substitute with plain yogurt.


  • 2 large cucumbers (about 1 1/2 pounds total)
  • 2 tablespoons chopped onion (white, red, or green)
  • 1/2 cup buttermilk
  • 1/4 cup sour cream
  • 1 tablespoon rice vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon fresh dill, chopped
  • 1/2 teaspoon salt
  • Pinch black pepper


1 Prep: Peel, seed, and roughly chop the cucumbers. Chop the onion and dill.

2 Blend: Put all of the ingredients into a blender and pulse until completely smooth. Adjust seasonings to taste. Add more salt and pepper if needed.

At this point you can make ahead and chill.

3 Serve: Pour into bowls and garnish with a drizzle of olive oil and a feather of dill.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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15 Comments / Reviews

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Did you make it? Rate it!

  1. Ashley

    Made this for the first time 10 days ago, just finished eating my third batch! It is easy and excellent. It tastes really good with a (very) generous garnish of quartered cherry tomatoes (which I also have a glut of at the moment). I’ve made it with onion, with scallions, and with garlic, all good variations. I confess I used 3/4 cup of goat milk yogurt instead of a mix of buttermilk and sour cream, because I can’t consume cow’s milk products.


  2. Sharrie

    This was a refreshing soup and I will double the recipe next time. Some cuke soups I’ve tried are too thick and saucy. This one had a great consistency and flavor. I used Tarragon vinegar instead of Rice vinegar and yogurt instead of sour cream. It was delish!


    Show Replies (1)
  3. shirley

    I love it…I added a dash of garlic pepper…subbed sour cream for 1/2 c. small curd
    cottage cheese.delish!


  4. Daniel Dimitrov
  5. Malika A. Black

    This is perfect for these hot days.
    I like cucumbers with mint… I’m sure the soup will taste great!
    Healthy and easy.
    Thanks for the recipe!

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