Chilled Cucumber Edamame Soup
This chilled cucumber edamame soup is the solid 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 -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.
Key ingredients
- Cucumbers. We 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. We 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. We buy frozen shelled edamame (usually in steam packages for ease). Most grocery stores will have them near the peas in the frozen section. 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.
Serve it with
This refreshing soup pairs well with:
Cucumber soup toppings
Top of the soup to ya! For us, soups are all about the toppings. Since the base of this soup is pretty simple, you can get creative with finishing touches that can make the soup stand out when serving. Here are our 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. We 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 before serving for the best flavor and presentation.
Kitchen questions
Can we make this cucumber edamame soup ahead of time?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.
Do we need to peel the cucumbers for this soup?We 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.
'Tis the season for fresh and bright!
