Cucumber Zucchini Soup

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A simple refreshing soup that can be served hot or cold. Low-carb and keto-friendly. Super easy to make, just sauté the vegetables, simmer, and throw in a blender.

The hardest part is the blending, when you put hot food in a blender the steam and pressure can cause the hot liquid to explode out of the blender. Fill the blender no more than halfway with hot soup. Remove the blender lids center insert (plug). Cover the lid with a towel. Doing this allows the steam to escape from the blender. You might get some soup stains on your towel but it’s better than getting burned and having a huge mess to clean up.

Or wait for the soup to cool before blending.

Cucumber Zucchini Soup

Course: Main Course, Soup
Servings: 4
Calories: 144kcal


  • 2 Tbsp butter
  • ½ cup chopped onion
  • 1 tsp minced garlic
  • 3 cups chopped cucumber
  • cups chopped zucchini
  • 3 cups vegetable or chicken broth
  • ½ tsp dill
  • dash cayenne pepper
  • ½ cup sour cream
  • salt and pepper to taste


  • Melt butter in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter until tender, 3 to 5 minutes. Add chopped cucumber and zucchini; cook and stir for 2 to 3 minutes. Pour broth over the mixture; bring to a boil, and reduce heat to medium-low. Let the soup simmer for 20 minutes, or until the vegetables are soft. Remove from heat and cool for a few minutes.
  • Pour soup into a blender no more than half full. Cover and hold the lid in place with a towel. Puree in small batches until smooth.
  • Pour the puree into a bowl, and whisk in the dill, cayenne, and sour cream. Taste the soup, and add salt and pepper as needed.


Serving: 1serving | Calories: 144kcal | Carbohydrates: 7g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 725mg | Potassium: 475mg | Fiber: 2g | Sugar: 4g | Vitamin A: 524IU | Vitamin C: 26mg | Calcium: 72mg | Iron: 1mg
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