Cold Cucumber Soup

This Persian cold cucumber soup, known as Ab Doogh Khiar, is a refreshing way to reset on a sweltering summer’s day. Serve as a light main with Pita Bread, or in chilled glasses for an elegant dinner party appetizer. 

I’ve heard this cold cucumber soup described as a “cucumber gazpacho,” and I can certainly see the similarities. Like Gazpacho, it’s a refreshing cold soup that takes just minutes to make. But where gazpacho uses stale bread for a heartier texture, this cucumber soup recipe is completely gluten-free, with a creamy base and lighter consistency. You might say it’s even more refreshing! 

Just a handful of walnuts add heft while keeping the lightness of the chilled yogurt. Cucumber and a medley of herbs dial up the refreshing qualities even further. If anything, this chilled soup reminds me of Tzatziki, but with golden raisins adding a burst of balancing sweetness that’s so typical of Middle Eastern cuisine.

You’re going to absolutely love it! Particularly on days when it’s so hot the idea of cooking—and eating for that matter—seems overwhelming. But to be honest with you this soup is so delicious I’d happily enjoy it on a cold day too!

Table of Contents

1. Cucumber Soup Ingredients and Substitutions 
2. Ingredient Spotlight
3. How to Make Cucumber Soup
4. Mix it Up: For a Smooth Cucumber Soup
5. What to Serve with Cucumber Soup
6. More Chilled Soup Recipes
7. Cold Cucumber Soup Recipe
8. Try our all-natural Sumac!

Cucumber Soup Ingredients and Substitutions 

You only need a handful of pantry staples and a few easy-to-find flavor-makers to make this classic cold cucumber soup.

• Walnuts add a pleasant crunch to the soup, contrasting the creaminess while adding a rich, nutty flavor. Though it isn’t traditional, you can substitute walnuts with almonds, pistachios, or pine nuts.
• Plain yogurt brings the perfect light and refreshing texture. I don’t recommend Greek-style yogurt, but if that’s all you have, simply thin it out by whisking in more ice water. 
• Cucumber: I prefer Persian or English cucumbers, which have sweeter flesh and more tender skin. If you’re working with a standard slicing cucumber, peel off the bitter skin before using it. 
• Tender green herbs like parsley, basil, dill, and mint are a major flavor-maker here, adding a refreshing quality. Use any herbs you like most, or a combination. If you must substitute with dried herbs, use 1 tablespoon of dried mint.
  • READ MORE: These 12 Fresh Herbs Will Transform Your Meals
• Golden raisins add bright, sweet bursts of flavor and a welcome textural variety. You can use other raisin varieties but it will affect the overall look of the dish.
• Sumac adds a tart, tannic flavor similar to lemon zest (read more about it below).
• Salt enhances the flavor. 

Ingredient Spotlight

Sumac is a Mediterranean pantry staple that, in my opinion, doesn’t get enough love in the States! It’s often described as lemon zest, but that doesn’t quite capture its complexity. It’s tart like lemon juice, earthy like beets, and tannic like red wine all at the same time. You can use it to top your summer and winter soups, season your marinades, pickles, salad dressings, the list goes on! 

• READ MORE: What Is Sumac? Uses And Recipes
• TRY IT: Order all-natural sumac from our spice shop.
• BEST SUBSTITUTE: Lemon or lime zest, if you must…

How to Make Cucumber Soup

This simple recipe takes just about 15 minutes to make, but try to allow at least an hour in your fridge. The walnuts will soften, the herbs will infuse the soup with flavor, and it will become infinitely more flavorful and refreshing. Here are the steps: 

• Toast the walnuts. In a small skillet on medium-low heat, swirl and toss 1/2 cup walnuts until they get soft, golden, and fragrant, about 7 minutes. Transfer to a cutting board to cool, then finely chop.
• Prep the cucumber. Thinly slice 1/4 of a Persian or English cucumber and set aside for serving. Slice the remaining cucumber in quarters lengthwise, then use a metal spoon to scrape out and discard the seeds. Finely chop the remaining cucumber. 
• Make and chill the soup. In a large bowl, whisk in 2 cups plain yogurt and 1.5 cups ice water. Stir in the chopped cucumbers, 1 cup chopped herbs (parsley, basil, dill, mint, or a combination), 1/2 cup golden raisins, and the chopped walnuts. Season with a pinch of salt. Cover and chill for about one hour.
• Serve. Divide the chilled cucumber soup into four serving bowls. Sprinkle sumac and herbs on top and finish with a few cucumber slices to each bowl. 

Mix it Up: For a Smooth Cucumber Soup

I love the rustic texture of Persian cucumber soup, with the tiny bursts from the chopped cucumbers, walnuts, and raisins, but I know some prefer a perfectly smooth soup. To do this, simply:

• Blend the yogurt with the cucumbers and chopped herbs in a food processor.
• Use a little bit of ice water, not too much, and add as needed. 
• Hold the walnuts and raisins to top the soup as garnish.

What to Serve with Cucumber Soup

Serve chilled cucumber soup with flatbread for a light lunch or as an appetizer to heartier mains. It’s great for a summer barbecue followed by grilled chicken, like these Grilled Chicken Thighs with Sumac, Pickled Onions, and Charred Lemon or Joojeh Kabob (Persian Saffron and Yogurt Chicken Kabobs). For dessert, go for something equally as fresh and cooling, like this Strawberry Pudding.

More Chilled Soup Recipes

Vegan

Asparagus Soup

Spanish

Watermelon Gazpacho

Spanish

10-Minute Tomato Gazpacho Recipe

Spanish

Salmorejo (Spanish Chilled Tomato Soup)

Browse all Mediterranean recipes.

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*This post originally appeared on The Mediterranean Dish in 2017 and has been recently updated with new media and information for readers’ benefit.