Cold Cucumber Soup with Greek Yogurt (10-Minute Blender Recipe)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cold cucumber soup is a chilled, creamy blender soup made from fresh cucumbers, Greek yogurt, herbs, and lemon. It's cool, refreshing, and elegant with bright herbal notes. Perfect for hot weather as a quick, no-cook starter or light lunch.
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Nutrition & ingredients
Ingredients
serves 4- 2 large English cucumbers
- 1¼ cup plain Greek yogurt
- 2 Tbsp fresh lemon juice, (from ½ medium lemon)
- 1 medium shallot, (peeled and roughly chopped)
- 1 medium garlic clove
- ¼ cup loosely packed fresh dill
- ¼ cup loosely packed fresh basil
- ¼ cup loosely packed fresh cilantro or mint
- ¼ cup extra virgin olive oil
- 1 tsp red wine vinegar (or other light vinegar)
- Kosher salt
- Freshly ground black pepper
- Flaky sea salt
- Optional: toasted pine nuts for added crunch and crusty bread
At a glance
PER SERVING · TIME 250M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 625mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 323mg
- Calcium
- 101mg
- Iron
- 0.15mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 625MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.