This chilled cucumber edamame soup is the perfect refreshing recipe for warm summer days. Made with crisp cucumbers, creamy edamame, Greek yogurt, and a blend of fresh herbs, this cold cucumber soup is light, flavorful, and oh-so-satisfying.
Unlike heavier, creamy soups, this chilled soup gets its silky texture from blending protein-rich edamame with cucumbers. Fresh dill and mint add so much additional flavor, and let's face it, it's a pretty dream green machine! Is that a thing?
Serve this no-cook cucumber soup as a light lunch, a refreshing starter, or as part of a brunch spread with crusty bread, summer vegetables, or a simple salad.
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Key ingredients
- Cucumbers. I like to use garden-variety cucumbers because they are at their peak when it's chilled soup time, but any variety of cucumber will work. I do peel and seed them so they blend up even creamier.
- Edamame. Shelled edamame adds creaminess, a subtle nutty flavor, and extra protein to make this soup more filling. I buy frozen shelled edamame (usually in steam packages for ease). Most grocery stores will have them near the peas in the frozen section. Make sure to cook them first as per the directions on the bag. Don't confuse them with whole edamame in pods.
- Greek yogurt. Adds tang and a creamy consistency while complementing the fresh herbs.
- Fresh herbs. Dill is the star herb here, with mint adding a cooling note.
The full list of ingredients can be found in the recipe card.
Step-by-step instructions
This is a toss-everything-in-a-blender situation, and it couldn't be easier. Taste as you blend, adding more herbs, seasoning, or lemon as you go. Let it chill completely before giving it a final taste, as the flavors will come together the longer it sits.
Step 1. Add all of the roughly chopped ingredients to a blender.
Step 2. Blend on high until smooth, adding more water as needed to thin it out. Chill, then serve.
*These are abbreviated instructions. The full list of directions can be found in the recipe card below.
👩🍳Expert tips
- Let the soup rest. Chilling allows the flavors from the herbs, lemon, and cucumber to blend together.
- Adjust the texture. Add more cold water for a thinner soup or a little extra yogurt for a creamier consistency.
- Taste before serving. Cold soups often need a little more seasoning than warm soups, so adjust any flavors right before serving.
What to serve with cucumber edamame soup
This refreshing soup pairs well with:
Cucumber soup toppings
Top of the soup to ya! For me, soups are all about the toppings. Since the base of this soup is pretty simple, you can get creative with finishing touches that can really make the soup stand out when serving. Here are my faves:
- A drizzle of toasted sesame or nut oil (pistachio or walnut oil)
- Chopped pistachios
- Swirls or dollops of crème fraiche
- Chimichurri or pesto sauce
- Toasted breadcrumbs
- Crispy wasabi peas
- Crunchy roasted edamame or chickpeas
Jenn's Signature Serve
Cucumber Soup + Crème Fraiche + Edible Rose Petals
Serving variation: Cucumber soup shooters
Ditch the bowl, and serve chilled soup appetizer-style in clear shot glasses. You can still add any toppings you'd like. This is a great idea when hosting showers, backyard parties, or brunches with self-serve stations. I mean, how cute are these?
Storage and prep
Store chilled cucumber edamame soup in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as some separation may occur. Add fresh herbs and any other toppings just before serving for the best flavor and presentation.
Frequently asked questions
Yes. This cold cucumber soup is actually better when made ahead because the flavors have time to develop. Prepare it up to a day in advance and keep it refrigerated until ready to serve.
I prefer to peel the cucumbers first for a smoother soup, but that's totally up to you. English cucumbers, on the other hand, have thin skin, and they will blend easily into the soup if not peeled.
More summer recipes
'Tis the season for fresh and bright!
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Chilled Cucumber Edamame Soup
Equipment
- blender or immersion blender
Ingredients
- 1 pound cucumbers, roughly chopped (about 4 cups) peeled (and seeded if desired)
- 1 cup shelled cooked edamame cooled
- ½ cup plain low-fat Greek yogurt (I used 0%)
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice, plus more to taste
- 1 small garlic clove
- ¼ cup loosely packed fresh dill
- ¼ cup loosely packed fresh mint
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper
- ¼-½ cup cold water if needed to thin the soup
- additional herbs, oil, lemon, or yogurt for serving
Cucumber Soup Toppings (optional)
- chopped pistachios
- swirls or dollops of crème fraiche
- chimichurri or pesto sauce
- toasted breadcrumbs
- crispy wasabi peas
- crunchy roasted edamame or chickpeas
Instructions
- Add the cucumber, edamame, yogurt, olive oil, lemon juice, garlic, dill, mint, salt, and pepper to a blender.1 pound cucumbers, roughly chopped (about 4 cups), 1 cup shelled cooked edamame, ½ cup plain low-fat Greek yogurt, ¼ cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, plus more to taste, 1 small garlic clove, ¼ cup loosely packed fresh dill, ¼ cup loosely packed fresh mint, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
- Blend until completely smooth. If needed, add cold water a little at a time until you reach your desired consistency.¼-½ cup cold water if needed to thin the soup
- Taste and adjust with more salt, pepper, or lemon juice.additional herbs, oil, lemon, or yogurt for serving
- Chill for at least 1 hour before serving.
- Serve chilled with desired toppings.chopped pistachios, swirls or dollops of crème fraiche, chimichurri or pesto sauce, toasted breadcrumbs, crispy wasabi peas, crunchy roasted edamame or chickpeas
Notes
- Cucumber tip: If using regular garden cucumbers, peel them and scoop out the seeds before blending for the smoothest texture. If using English cucumbers, you can leave the skin on because it's thinner.
- Let the soup rest: Chilling allows the flavors from the herbs, lemon, and cucumber to blend.
- Adjust the texture: Add more cold water for a thinner soup or a little extra yogurt for a creamier consistency.
- Taste before serving: Cold soups often need a little more seasoning than warm soups, so adjust any flavors right before serving.
- For cucumber soup shooters: If making appetizer-size soups, the recipe will yield about 10-12 soup shooters (2½-3 tablespoons each), depending on the size of your glasses.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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