Cold Cucumber Soup with Kefir and Yogurt

Cold cucumber soup with kefir and yogurt is a creamy, tangy, and refreshing summer soup packed with cucumber, dill, and chives. This easy no-cook cucumber soup comes together in minutes and makes a wonderfully light meal for a hot summer day.

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Hey folks – I hope you all are doing well!

Summer is still in full swing, and that means plenty of refreshing recipes that require little or no cooking. This cold cucumber soup with kefir and yogurt fits the bill perfectly: it is creamy yet light, pleasantly tangy, packed with cucumber and fresh herbs, and wonderfully refreshing on a hot day. So, let’s grab a spoon and dive into this refreshing summer soup!

Cold Summer Soups Around Europe

Cold soups are particularly associated with summer, and many European cuisines have their own versions. Some rely on cultured dairy such as yogurt or kefir, while others get their body from vegetables, bread, nuts, or potatoes. They can be completely raw and no-cook or cooked first and thoroughly chilled before serving.

This variety is also what makes cold soup such an interesting category. A light cucumber kefir soup and a thick Spanish salmorejo may have very little in common in terms of ingredients, yet both offer the same basic appeal: a flavourful and refreshing meal designed to be enjoyed cold.

Famous European Cold Soups

• Tarator – Bulgaria. Perhaps one of the closest relatives to this cucumber yogurt soup with kefir, tarator combines yogurt and cucumber with garlic, dill, and often walnuts. Depending on the preparation, water may be added for a lighter consistency.
• Cacık – Turkey. Made with yogurt, cucumber, garlic, and herbs, cacık can range from quite thick to thin and soup-like. Mint and dill are among the herbs commonly used.
• Gazpacho – Spain. Probably one of the world’s best-known cold soups, Andalusian gazpacho is based on raw vegetables, especially ripe tomatoes, along with peppers, cucumber, olive oil, and vinegar.
• Salmorejo – Spain. Also originating in Andalusia, salmorejo is considerably thicker than gazpacho. Tomatoes, bread, garlic, and olive oil create its characteristic rich, velvety consistency.
• Ajoblanco – Spain. Sometimes called white gazpacho, this traditional cold soup predates the arrival of tomatoes in Europe. Almonds, bread, garlic, olive oil, and vinegar create a creamy but dairy-free soup.
• Vichyssoise – France / French-American cuisine. This elegant chilled soup is traditionally made with leeks, potatoes, stock, and cream. Its precise origins are debated, with particularly strong associations with both French cuisine and French chefs working in the United States.
• Chłodnik Litewski / Šaltibarščiai – Poland and Lithuania. Known for its spectacular pink colour, this cold beet soup combines beets with cultured dairy and fresh summer ingredients such as cucumber and dill. Kefir, buttermilk, or similar cultured dairy products may form the tangy base.

My cold cucumber soup with kefir and yogurt isn’t intended to recreate any one of these traditional recipes. However, its combination of cultured dairy, cucumber, and fresh herbs certainly shares characteristics with the dairy-based cold soups of Central and Eastern Europe and the Balkans. Using both kefir and yogurt also gives this version its own balance of creaminess and refreshing acidity.

Why You’ll Love This Cold Cucumber Soup with Kefir and Yogurt

This is an exceptionally simple recipe, but there’s quite a bit going on in terms of flavour and texture. It also makes excellent use of summer cucumbers and an abundance of fresh garden herbs.

Cold Cucumber Soup with Kefir and Yogurt: Fresh, Tangy & Refreshing

• Creamy but light. Greek yogurt gives the soup body, while kefir loosens the consistency and prevents it from feeling excessively rich.
• Naturally tangy. Kefir provides enough pleasant acidity that this cucumber soup with yogurt doesn’t necessarily need lemon juice or vinegar.
• Crisp cucumber. Rather than losing the cucumber completely in a puréed soup, keeping some texture makes every spoonful feel especially fresh.
• Savoury and herbaceous. Dill is a natural partner for cucumber and cultured dairy, while chives and garlic chives add a mild oniony, savoury note.

Cold Cucumber Soup with Kefir and Yogurt: A True No-Cook Summer Recipe

There is no need to turn on the stove for this cold cucumber soup. That’s a significant advantage when cucumbers and fresh herbs are plentiful at exactly the same time that hot weather makes cooking less appealing.

A chilled cucumber yogurt soup also needs very little preparation. Once you’ve combined the ingredients, you can adjust the consistency and chill it until you’re ready to eat. It works equally well as a light lunch, appetizer, or refreshing first course for a summer dinner.

Packed with Fresh Herbs

• Dill brings its distinctive grassy, slightly anise-like character and is one of the defining flavours of the soup.
• Chives provide a delicate onion flavour without overpowering the cucumber or cultured dairy.
• Garlic chives add a slightly more pronounced savoury note. If you don’t have them, simply use additional regular chives.
• Chive blossoms make a beautiful seasonal garnish when available. Their mild onion flavour also means they’re more than just decoration.

Texture & Garnishes

The garnishes provide contrast to the creamy base of this cucumber kefir soup. Thinly sliced or chopped radishes add colour, peppery flavour, and crunch, while a drizzle of good extra virgin olive oil gives the finished soup a richer mouthfeel.

A scattering of dill and chives reinforces the flavours already in the soup, and edible chive blossoms are an especially attractive option when they’re in season. The result is simple but colourful enough to serve to guests rather than feeling like an everyday bowl of cucumber soup.

Ingredients You’ll Need for Cold Cucumber Soup with Kefir and Yogurt

You only need a handful of ingredients for this cold cucumber soup with kefir and yogurt, so the flavour and quality of the cultured dairy, cucumber, herbs, and olive oil really matter.

• Greek yogurt. Provides the creamy foundation and thicker texture. Plain, unsweetened Greek yogurt is the best choice.
• Kefir. Makes up an equal part of the dairy base. Its thinner consistency and distinctive cultured tang make this much lighter than a cucumber soup made entirely with thick yogurt.
• English cucumber. About half a cucumber is enough for this amount of dairy. English cucumber is particularly convenient because of its tender skin and relatively small seeds.
• Fresh dill. One of the main flavours rather than merely a garnish. Be generous with it.
• Fresh chives and garlic chives. Together with the dill, they make this cucumber herb soup particularly fresh and savoury.
• Salt and black pepper. Simple seasoning is all that’s necessary; the fresh ingredients provide plenty of flavour.
• Cold water. Add only as needed. Different brands of Greek yogurt and kefir vary significantly in thickness.
• Radishes. Their crisp texture and peppery bite contrast beautifully with the creamy soup.
• Extra virgin olive oil. A drizzle over each serving rounds out the acidity of the yogurt and kefir and gives the soup a silky finish.

The equal proportions of Greek yogurt and kefir are particularly important here. That’s why I think of this as a cucumber soup with kefir and yogurt rather than simply another cold cucumber soup with yogurt – the kefir isn’t a minor addition but half of the creamy base.

Why Use Both Kefir and Yogurt In This Cold Cucumber Soup?

Using equal amounts of yogurt and kefir gives this cold cucumber soup with kefir and yogurt a particularly nice balance. Greek yogurt provides body and creaminess, while kefir contributes a lighter consistency and more pronounced tang. Together, they create a soup that feels creamy and satisfying without becoming too thick or heavy.

What Kefir Adds

• Tanginess. Kefir has a distinctive tart, cultured flavour that works particularly well with cucumber and dill.
• Lighter consistency. Because kefir is thinner than Greek yogurt, it naturally loosens the soup. This makes a cucumber soup with kefir refreshing without requiring a large amount of added water.
• Complex flavour. Kefir has a slightly sharper and more nuanced flavour than yogurt alone, which helps keep such a simple soup interesting.

What Yogurt Adds

• Creaminess. Greek yogurt gives the cucumber yogurt soup its smooth, substantial base.
• Body. Using yogurt alongside kefir prevents the soup from becoming too thin or drinkable.
• Balanced tang. The milder flavour of yogurt softens the sharper acidity of kefir, allowing the cucumber and fresh herbs to remain prominent.

Can I Use Only Yogurt or Kefir?

You can, although the texture and flavour will change. For a cold cucumber soup with yogurt only, you will likely need additional cold water to achieve a lighter soup consistency. If using only kefir, the soup will be thinner and noticeably tangier. For this recipe, I prefer the 1:1 combination because it offers the best of both: the creaminess of a cucumber yogurt soup and the refreshing tang and lighter consistency of a cucumber kefir soup.

How to Make Cold Cucumber Soup with Kefir and Yogurt

Making this cold cucumber soup with kefir and yogurt couldn’t be easier. Combine the Greek yogurt and kefir until smooth, then stir in the cubed cucumber, chopped dill, chives, and garlic chives. Season with salt and black pepper and add a little cold water if needed to reach your preferred consistency. Chill before serving, then divide among bowls and finish with radishes, fresh herbs, and a drizzle of extra virgin olive oil.

How to Adjust the Consistency

The exact consistency of this cold cucumber soup will depend on the yogurt and kefir you use. Some Greek yogurts are exceptionally thick, while kefir can range from fairly creamy to almost drinkable.

• For a thicker soup. Use little or no additional water. This creates a richer chilled cucumber yogurt soup with plenty of body.
• For a lighter soup. Add cold water a tablespoon or two at a time until you reach the consistency you like.
• Keep chilling in mind. The soup may thicken slightly as it chills, while the cucumber and herbs can also release some moisture.
• Adjust before serving. Give the soup a good stir after chilling and add another splash of water if necessary. Taste and adjust the salt and pepper at the same time.

Possible Additions and Variations

This cold cucumber soup with kefir and yogurt is intentionally simple, allowing the cucumber, cultured dairy, and fresh herbs to stand out. Still, there are several easy ways to adjust the flavour or texture.

• Add garlic. Stir in a small grated garlic clove for a sharper, more savoury flavour reminiscent of tarator and other traditional cucumber yogurt soup variations.
• Add lemon. A little fresh lemon juice or zest can brighten the soup further, although the kefir already provides plenty of pleasant acidity.
• Try fresh mint. Replace some of the dill or chives with mint for an especially cooling summer variation.
• Add more radishes. Instead of reserving them for garnish, finely chop or slice a few radishes and stir them directly into the cucumber kefir soup for extra crunch.
• Add walnuts. Chopped toasted walnuts add richness and texture and give the soup a subtle tarator-inspired twist.
• Change the cucumber texture. Finely cube the cucumber for more crunch, grate it for a softer texture, or partially blend it into the dairy base for a smoother cucumber soup with yogurt.
• Make it thinner. Add more cold water for a lighter, almost drinkable consistency, particularly if serving the soup as a starter.

Making Ahead and Storage

This cold cucumber soup with kefir and yogurt is a great make-ahead option because some chilling time allows the flavours of the cucumber and herbs to mingle with the cultured dairy. Keep it covered in the refrigerator and give it a thorough stir before serving, as the cucumber may release additional moisture. I recommend adding the radishes, olive oil, and other garnishes just before serving so they remain fresh and crisp.

More Cold Soup Recipes

If you enjoy this cold cucumber soup with kefir and yogurt, be sure to try some more refreshing cold soup recipes. They are perfect for summer when you want something light, flavourful, and easy to prepare.

• Tomato Gazpacho with Lavender
• Watermelon Gazpacho
• Cherry Gazpacho
• Green Gazpacho with Greek Yogurt

I’d love for you to try this cold yogurt and kefir soup with cucumber . If you give it a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

Cheers!