Easy Chilled Cucumber Soup Recipe – Oma's Kalte Gurkensuppe

Oma's chilled cucumber soup recipe, aka Kalte Gurkensuppe, is so quick to throw together ... everything into the blender ... and ... a few moments later, it's ready to serve. Really! 

Prep Time

10 minutes

Cook Time


Total Time

10 minutes


Makes 4 servings


  • 2 English cucumbers (about 2 pounds), see hints below
  • 2 tablespoons olive oil (preferably light)
  • 2 cups Greek yogurt
  • 4 teaspoons lemon juice
  • 1 teaspoons sugar
  • salt, freshly ground pepper, dill weed


  1. Cut off about ¼ of one of the cucumbers and set it aside to use for garnishing. 
  2. Coarse chop the remaining cucumbers and put into blender. Add olive oil, yogurt, lemon juice, and sugar. Blend on high until smooth. You may need to add a bit of water to get the proper consistency.
  3. Season with salt, freshly ground pepper, and dill.
  4. Slice reserved cucumber and use as a garnish.
  5. Serve immediately or chill first.


  • If you cucumbers are young, then leave the skins on, if you wish
  • If the skins are thick, then peel the cucumbers first.
  • For a rich tasting soup, use a full-fat Greek yogurt.
  • For a 'diet' soup, use a low-fat or no-fat Greek yogurt.

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08.09.2021 revision update