If you like soup and want more ideas, check out all of our Super Soup Recipes. Don’t worry that the image says fall. You can make soup anytime.

Cucumber Soup Recipe

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Cucumbers Soup Recipe Ingredients:

You can get the full list of ingredients with measurements in the recipe card below.

• Onion – A white or yellow onion works best because they’re pretty mellow.
• Garlic – Fresh garlic adds a lot of flavor, which is necessary because cucumber is pretty mild.
• Cucumbers – We suggest against English cucumbers because they are a little tougher and it won’t taste right.
• Broth – If you want to keep this vegetarian, use a vegetable broth. Otherwise, you could use either chicken broth or beef broth.
• Avocado – A fresh, Hass avocado works best.
• Dill – Fresh dill, which you can find in the produce section of the grocery store, adds more flavor than dry dill.
• Yogurt – Plain, Greek yogurt adds creaminess and protein.
• Seasoning – Salt and lemon pepper seasoning are in this.

How To Make Cucumber Soup:

Dice the onion and add it to a Dutch oven with a little bit of oil.

Quick note: You don’t have to use a Dutch oven to make this. I know they’re expensive and not everybody has one. I got one as birthday gift a couple years ago and I use it any time I can.

I feel like, especially when you’re making soup, anything you cook in the Dutch oven cooks more evenly. Our large stock pot doesn’t retain heat as well and doesn’t distribute the heat as evenly so it’s not my favorite cooking vessel.

Chop the garlic cloves and add them to the Dutch oven.

Cook for about five minutes until the onion starts to soften.

You want to stir often so the garlic doesn’t burn.

Peel and chop three small cucumbers, reserving a few slices for garnish. Add them to the pot.

I cut the cumbers in half and then cut them into thin half moons. It doesn’t really matter how you cut them as long as you cut them homogenously so they cook evenly.

Add the vegetable broth, salt, and lemon pepper seasoning.

Bring the pot to a boil over high heat.

Lower the heat to medium heat and simmer for 10 minutes.

Carefully add the liquid to a blender.

Quick note: You could also use a food processor, which is actually what we do because it’s a little bit smaller, so it’s easier to pour into. However, since most people have a blender and not a food processor, I say blender.

Dice one fresh avocado. Add it to the blender.

Rough chop the dill and add it to the blender.

Blend until you reach your desired consistency.

Just be careful to not over blend. Cucumbers can be really watery and if you blend too much, the soup will be really thin.

Stir in the Greek yogurt.

Since the yogurt is cold, it does cool the soup down a little.

Pour the soup into bowls and garnish with dill and cucumber slices.

Pete likes to add some feta cheese crumbles on top of his as well.

Cucumber Soup: Frequently Asked Questions

More Cucumber Recipes:

If you bought too many cucumbers for this recipe and you’re looking for more ways to use them, we have a long list of cucumber recipes. We have ideas for appetizers, salads, quick lunches, and more.