August 31, 2020 · Written by Foodtolive Team

Cold Cucumber Yogurt Soup with Cannellini Beans

This is a blended soup recipe featuring cucumbers, cannellini beans, Greek yogurt, and fresh herbs. It’s ideal for a revitalizing starter or a nutritious midday meal.

Prep Time: 10 min | Cook Time: 0 min | Chill Time: 1 hour | Total Time: 1 hour 10 min | Servings: 4


  • 2 large cucumbers, peeled and chopped
  • 1 cup walnuts
  • 2 garlic cloves, chopped
  • 4 tbsp spring onions, chopped
  • 4 tbsp dill fronds, chopped
  • 1/2 cup cannellini beans, cooked
  • 1/2 cup Greek yogurt
  • 1 cup vegetable stock
  • juice of 1/2 lemon, or to taste
  • sea salt + black pepper to taste

cold cucumber soup nutrition


  1. Put all the ingredients for the soup into a powerful blender and blend until almost smooth. You may have to stop a few times and scrape down the sides with a rubber spatula.
  2. Taste and add more lemon juice or salt/pepper if necessary.
  3. Chill well and then serve in small bowls with cucumber sticks, walnuts, and dill. Enjoy!

This recipe adapted from Closet Cooking

Video Recipe