Cold Cucumber Soup


Here’s a tasty cold soup to enjoy on one of the remaining warm days we will surely have in September.  It’s very easy to make and tastes delicious.  It’s a light soup and I added an accompanying sturdy piece of homemade bread with a slice of good cheese, toasted under the broiler.


  • One long English style cucumber
  • 3 Tblsp. lemon juice
  • ½ Tblsp. dried dill weed
  • 4 cups plain Greek yogurt
  • 1 cup chicken broth
  • Salt and pepper


Peel the cucumber, cut into sections and remove the seeds.  A melon baller works well for this.

Cut the cucumber into 1-1/2 inch chunks and place in a food processor or blender.  Add the lemon juice, dill weed, yogurt and broth.  Process until pureed.  Add salt and pepper to taste.  Place soup in a covered container and refrigerate for at least two hours.


Makes 4 servings


Tags:  cook,cooking,recipe,recipes,soup,cold cucumber,cucumber,lunch,summer

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Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

6 thoughts on “Cold Cucumber Soup”

  1. I never knew how a cold soup could be made. I thought it was just chilling a hot soup! Goes to show that getting old doesn’t mean knowing everything. =) Since I like cucumbers, this looks like a good plan.

  2. I’ve never made a cold soup but always wanted to. I’m so crazy, I’ve been making hot soups (soup is one of my #1 cravings for the last 4 months) even in 100+ degree weather! This sounds much more refreshing. 🙂

  3. I love cold soups! This one sounds a bit like raita in terms of ingredients, all of which I love. I’ve used cucumber in several fruit soups lately, but haven’t tried it on its own. Simple is sometimes best!

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