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Easy Chilled Cucumber Soup (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! 

Ingredients:

• 2 English cucumbers, about 2 pounds (908 grams), see hints below
• 2 tablespoons (30 milliliters) olive oil, preferably light
• 2 cups (490 grams) Greek yogurt
• 4 teaspoons (20 milliliters) lemon juice
• 1 teaspoons (4 sugar) sugar
• salt and freshly ground black pepper, to taste
• chopped fresh or dried dill weed, to taste

Instructions:

1. If your cucumbers are young, leave the skins on. If the skins are thick, then peel the cucumbers.
2. Cut off about ¼ of one of the cucumbers and set it aside to use for garnishing.
3. Coarsely chop the remaining cucumbers and put them into a blender. Add the 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.
4. Season with salt, pepper, and dill.
5. Slice the reserved cucumber and use as a garnish.
6. Serve immediately or chill first.

Hints/Tips

• 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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Updated: March 10, 2026