Chilled Cucumber Soup

Image of Paola van der Hulst
Paola van der Hulst Website
Rated 5.0 based on 1 customer reviews
Chilled Cucumber Soup
Chilled Cucumber Soup
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  • 2 large cucumbers, peeled and diced
  • 1 cup plain Greek-style yogurt
  • 2 tablespoons lemon juice
  • 1 small shallot, chopped
  • 2 cloves garlic, minced
  • 1/4 cup loosely packed chopped parsley
  • 1 tablespoon fresh tarragon leaves
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • season with salt and freshly ground black pepper
  • 1 medium shallot, very finely chopped
  • 1 teaspoon balsamic syrup, or to taste
  • 1 teaspoon, extra-virgin olive oil, or to taste
  • 2 tablespoons sliced parsley leaves


  1. Blend cucumbers, yogurt, lemon juice, shallot, garlic, parsley, tarragon, olive oil, and vinegar in a blender until smooth; season with salt and pepper.
  2. Pour soup into a bowl, cover tightly with plastic wrap, and refrigerate until fully chilled, 1 to 2 hours.
  3. Serve cold and topped with shallot, a generous drizzle of balsamic syrup, extra-virgin olive oil, and fresh parsley.
Mealthy tip:

Make this cucumber soup the night before and chill it overnight for optimum flavor!


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Image of Jennifer Ingram
September 08, 2017 at 6:18pm

Jennifer Ingram says:

UPDATE: After sitting for several hours, the flavors really developed and it was rich and refreshing. I didn't have the parsley or tarragon, but even w/o, this soup is a winner! Just whipped this up and had to review how absolutely simple it was (especially in a powerful blender - only rough chop necessary). I'm now waiting for the chilling/flavor blending to happen and will follow up with full review then (but initial taste tests are very promising!).