Lykkers looking for a breezy, nutritious, and flavorful dish will love this cucumber cream soup. Perfect for warm days and ideal as a starter or a light lunch, this velvety recipe is easy to make and packed with natural freshness.

Smooth, cooling, and beautifully presented, it’s a go-to dish when simplicity meets elegance.

What You’ll Need

Essential Ingredients (Serves 4)

• Cucumbers – 250 g

• Potatoes – 250 g

• Red or yellow onion – ½

• Plain Greek-style yogurt – 100 g

• Hot vegetable broth – approx. 500 ml

• Olive oil – to taste

• Salt – to taste

• Freshly ground pepper – to taste

For Garnishing

• Half a cucumber, thinly sliced

• Fresh mint leaves – a few

• Toasted bread cubes – a handful

• Olive oil – a drizzle

Step-by-Step Preparation

1. Prepare the vegetables

Peel the cucumbers and potatoes. Cut them into small, even cubes to ensure quick, uniform cooking.

2. Start the base

In a non-stick pan, drizzle olive oil and add the chopped onion. Let it soften over low heat for a few minutes, stirring occasionally.

3. Add cucumbers and potatoes

When the onion becomes tender and aromatic, add the diced vegetables. Stir carefully to combine and let the flavors meld for a minute or two.

4. Simmer with broth

Pour in a ladle of hot vegetable broth. Keep the heat low and cook for around 20 minutes, adding more broth gradually as it is absorbed. Stir occasionally. When the vegetables are soft and easy to mash, turn off the heat and let the mixture cool slightly.

5. Blend into cream

Transfer the ingredients to a blender or food processor, add the yogurt and a pinch of pepper, then blend until smooth and creamy.

6. Adjust seasoning

Taste the cream and add salt if needed. For a spicier kick, a small amount of white pepper can be used.

7. Serve with style

Pour the cucumber cream into small bowls. Garnish with a few mint leaves, thin cucumber slices, and toasted bread cubes. To enhance the flavor, gently drizzle some olive oil on top before serving.

Variations and Custom Touches

Lighter version

Skip the potatoes and use the same amount of zucchini, spring onion, or leek for a milder taste.

Creaminess alternative

Swap Greek-style yogurt for a mild spreadable cheese for a creamier texture with a soft tang.

Flavor enhancers

Sprinkle fresh herbs like basil, marjoram, or thyme for aroma. For added crunch, top with almond flakes or mixed seeds.

Rich add-on

Crumble in a small amount of soft white cheese to give the dish an extra touch of texture and contrast.

Storage Tips

Keep it fresh

Store the cucumber cream soup in an airtight container and keep it chilled in the refrigerator. For optimal taste and consistency, consume it within 24 hours. Stir well before serving chilled, or warm gently if you prefer it heated.

How to Present It Beautifully

Elegant individual servings

Serve in glass jars or shallow bowls. Use a swirl of yogurt on top and add mint or basil leaves for a burst of green.

Rustic touch

Pair the soup with crispy breadsticks or seed crackers arranged on a wooden tray for a charming countryside-inspired vibe.

Perfect for gatherings

Serve in small cups as an appetizer or amuse-bouche during outdoor meals or picnics. It’s a crowd-pleaser with minimal effort.

Final Thoughts

This cucumber cream soup is a simple, refreshing way to make the most of seasonal vegetables while staying cool and satisfied. Its smooth texture and delicate flavors make it a great option for everyday meals or special summer occasions. With just a few ingredients and easy steps, Lykkers can bring a vibrant, healthful dish to the table that everyone will appreciate.