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5 from 2 votes

Cucumber Soup

A refreshing soup that requires no cooking. I like to serve it as a main course for lunch or a first course for dinner during the hot, humid days of summer.
Prep Time5 minutes
Course: Soup
Cuisine: American, French
Servings: 4


  • An electric blender


  • 2 Lbs English cucumbers*
  • 1 cup (a large handful) fresh mint leaves
  • The zest and juice of 2 limes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black or white pepper
  • 1 teaspoon honey
  • 1/4 cup water or heavy cream
  • 2 cups (16 ounces) unflavored Greek yogurt


  • Trim ends from the English cucumbers, but do not peel them. Cut the cucumbers lengthwise in half, remove seeds by scraping with the tip of a spoon, and then cut the halves into rough chunks. Put the chunks in the jar of the electric blender.
  • Add the mint leaves, lime zest and juice, salt, pepper, honey, and water or cream. Blend at high speed until the ingredients are thoroughly pureed -- 15-30 seconds.
  • Add the yogurt, and blend at high speed until incorporated -- about 10 seconds.
  • Transfer the soup to a jar or pitcher, and refrigerate it until it becomes quite cold -- at least 3 hours. (Cover the container if you wish to chill the soup overnight.) Serve the soup cold. Garnish with finely-minced cucumber and/or chopped mint or basil leaves.


*NOTE: English cucumbers are sold in plastic wrap at every American and European supermarket. These cucumbers have a thin, sweet skin that does not require peeling. Garden variety cucumbers can be used for soup, too, as long as you remove the tough, bitter skin.