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Cold Cucumber Soup

By Richa

4 from 1 vote

on Apr 12, 2015, Updated Apr 10, 2025

Need a break from heavy, hot meals? This refreshing cucumber soup is the lightest thing you’ll eat all week—and it might just become your new warm-weather favorite!

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There are days when it’s just too hot to cook—let alone eat anything heavy. On those days, I reach for this cool, refreshing cucumber soup. It’s light, hydrating, and comes together in minutes, making it perfect for those peak summer afternoons.

When the temperature climbs, I like keeping things simple in the heat. That’s why recipes like this cold cucumber soup and hearty salads—like my watermelon salad, spicy chicken cucumber salad are always on repeat. hey’re low-effort, big on flavour, and leave you feeling refreshed instead of weighed down. Plus, this cold cucumber soup, with its perfect balance of creamy and herby, has all the same feels.

Cucumber Soup Ingredients

These ingredients come together for that refreshing, herby, creamy flavor:

• For the Soup Base: Cucumber, fresh mint, curry leaves, green chilli, garlic, dahi (yogurt), milk, salt, and a few ice cubes to keep things nice and chilled.
• For the Toppings: Top it off with thinly sliced cucumber, pomegranate seeds, a drizzle of olive oil, and a pinch of kalonji (nigella seeds) for added texture and flavor.

Frequently Asked Questions

Richa’s Top Tips

• Use chilled ingredients: Cold cucumbers, curd, and even ice cubes help keep the soup refreshing without needing extra time in the fridge.
• Blend just enough: You want the soup creamy, not foamy. Blend until smooth and silky, but avoid overdoing it.
• Serve immediately for crunch: Add toppings like pomegranate, sliced cucumbers, and kalonji just before serving so they stay fresh and vibrant.
• Strain for ultra-smooth texture: If you want an extra luxe finish, strain the soup after blending for a silky, drinkable consistency.

Serving Ideas

• Pair this chilled soup with a hearty Chicken Sandwich for a balanced, satisfying meal.
• Serve alongside this Italian Pasta Salad to keep things light, fresh, and vibrant.
• If you’re doing a multi-course summer dinner, this soup makes a great starter before something like a Zucchini Basil Pasta. 
• Set up a mezze-style platter with Homemade Hummus, Cucumber Soup, olives, and fresh Pita Bread.

Make This Cold Cucumber Soup Your Own

• Make it vegan: Swap the yogurt and milk with plant-based options like coconut yogurt and almond or oat milk.
• Add more greens: Blend in a handful of baby spinach or kale to boost the nutrient factor.
• Creamier texture: Add half an avocado for extra creaminess and healthy fats.
• Amp up the toppings: Try toasted seeds (like sunflower or pumpkin), crushed nuts, or even a swirl of herbed oil on top for more crunch and flavor.

This chilled cucumber soup is summer in a bowl—fresh, hydrating, and full of flavor with zero effort. Whether you’re meal-prepping for the week or looking for something light to pair with lunch, this one’s a winner. It’s one of those recipes that just gets better the more you make it. So don’t be surprised if it becomes your go-to warm-weather fix.

Let me know how you customize your version—I love seeing your twists on these recipes. Tag me on Instagram @my_foodstory! act upon. Or not? We’ll find out soon enough..

Watch How To Make Cold Cucumber Soup Video

4 from 1 vote

Cold Cucumber Soup

By: Richa

Cold Cucumber Soup, flavored with curry leaves, is a refreshing, low-calorie soup. It requires no cooking and takes five minutes to make.

Prep: 5 minutes mins

Cook: 5 minutes mins

Total: 10 minutes mins

Servings: 2 Portions

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Ingredients 

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• ▢ Cucumbers, 4 medium sized (I used English )
• ▢ 2 cloves Garlic
• ▢ 2 Sprigs Curry Leaves
• ▢ Mint Leaves, handful
• ▢ 2 cups Yoghurt
• ▢ 3/4 cup Milk
• ▢ 1 Green Chilli
• ▢ Salt, to Taste

For garnishing

• ▢ 1/2 cucumber, sliced
• ▢ 2 tbsp pomegranate seeds
• ▢ 1 tsp olive oil, extra virgin
• ▢ 1/2 tsp nigella seeds

Cook ModePrevent your screen from going dark

Instructions 

• Cut the cucumber into cubes. I like to leave the skin on for fibre and color, but you can peel them if you prefer
  Cucumbers
• Place everything in a blender and blend till smooth
  2 cloves Garlic, 2 Sprigs Curry Leaves, Mint Leaves, 2 cups Yoghurt, 3/4 cup Milk, 1 Green Chilli, Salt
• Chill in the refrigerator for an hour or so before serving
• Garnish with cucumber slices, pomegranate seeds, extra virgin olive oil and nigella seeds
  1/2 cucumber, 2 tbsp pomegranate seeds, 1 tsp olive oil, 1/2 tsp nigella seeds

Video

Notes

Notes

Taste the cucumbers before cutting them. If they are bitter, remove the bitterness before using. If you like your soups very smooth, sieve before serving. I like the extra fibre so I skip this step.

Nutrition

Calories: 257kcal, Carbohydrates: 23g, Protein: 13g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 43mg, Sodium: 225mg, Potassium: 674mg, Fiber: 2g, Sugar: 20g, Vitamin A: 522IU, Vitamin C: 49mg, Calcium: 438mg, Iron: 1mg

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This article was researched and written by Harita Odedra.