just better.® Recipe of the Week: Prebiotic Cold Cucumber Soup

✅ WHAT YOU’LL LEARN IN THIS POST

Looking for a refreshing summer recipe that also supports your gut? This chilled cucumber soup is cool, creamy, and made with just better.® prebiotic fiber to help turn a typically low-fiber dish into a microbiome-friendly meal. 

🌿 You’ll Discover:

• Why chilled cucumber soup is a smart summer meal

• How just better.® prebiotic fiber turns it into a fiber-rich option

• Simple flavor upgrades 

• Tips for serving, storing, and prepping ahead 

just better.® Recipe of the Week:
Prebiotic Cold Cucumber Soup 

Happy National Cucumber Month! Hot weather calls for cool solutions—and this chilled cucumber soup delivers. Light, refreshing, and full of summer flavor, it’s a simple way to beat the heat while staying fiber-focused. Blended with fresh herbs, tangy yogurt, and just better.® prebiotic fiber, this hydrating soup transforms a typically low-fiber dish into something that supports digestion and tastes like summer in a bowl. Perfect for a light lunch, a refreshing starter, or a creative party appetizer, this one’s about to earn a spot in your seasonal rotation.

Ingredient Highlight: 

Cucumbers: Cucumbers are more than a crunchy salad topper—they’re a hydrating, low-calorie veggie that’s rich in antioxidants and a good source of soluble fiber, especially with the skin on. They’re made up of about 95% water, making them a perfect summer ingredient for supporting hydration and digestion. The subtle flavor and cooling effect also make them ideal for refreshing soups and light meals during warmer months. 

Lemon Juice: Lemon juice gives this soup a tangy brightness that complements the cucumber perfectly. It’s also rich in vitamin C and helps support digestion and hydration, especially important during warmer weather. 

Fresh Herbs: Dill, mint, or parsley add a pop of flavor and bring unique phytonutrients to the mix. Feel free to experiment with your favorite summer herbs!

just better.® prebiotic fiber: Cold cucumber soup is not typically a high-fiber food—but a few scoops of just better.® turn it into a fiber-rich, gut-supportive meal without altering flavor or texture. 

With fresh ingredients, vibrant herbs, and a fiber-friendly upgrade, this chilled cucumber soup checks all the boxes for a refreshing, gut-supportive summer dish. Let’s get blending! 

Prebiotic Cold Cucumber Soup 

4 Servings

Ingredients:

4 cups cucumber, peeled or unpeeled, chopped

½ cup plain unsweetened Greek or plant-based yogurt

½ cup water

2 tablespoons fresh lemon juice

1 small garlic clove

2 tablespoons extra virgin olive oil

¼ cup fresh dill or parsley

½ teaspoon sea salt (or to taste)

Pinch of ground black pepper

½ cup just better.® prebiotic fiber

Optional toppings:

Finely diced cucumber, microgreens, or a drizzle of olive oil

Instructions

Add the chopped cucumber, plant-based yogurt, water, lemon juice, garlic, olive oil, fresh herbs, salt, and pepper to a high-speed blender.

Blend until smooth and creamy. Taste and adjust seasoning as needed.

Add just better.® prebiotic fiber and blend again until fully dissolved.

Transfer to a glass container and refrigerate for at least 2 hours before serving.

Stir before serving. Pour into bowls or glasses and garnish with optional toppings.

🌿 Serving Suggestions

This cold cucumber soup is light, versatile, and perfect for summer gatherings. Here are a few ways to enjoy it:

• Serve it as a refreshing starter or light lunch on hot days

• Pair with a slice of whole-grain sourdough or fiber-rich crackers

• Pour into small glasses for a chic summer appetizer at your next get-together

• Enjoy poolside with a chilled beverage for a simple, gut-friendly snack

Flavor Customization Tips

Keep it plant-based and flavorful with these easy upgrades:

• Add fresh mint or extra dill for a more herbaceous profile

• Stir in an extra spoonful of plant-based yogurt for a creamier texture

• Diced avocado adds more protein and fiber

• Top with diced cucumber or microgreens to add a little crunch

Make-Ahead + Storage Tips

This soup is a make-ahead dream! This chilled cucumber soup is best served cold, and it holds up beautifully in the fridge:

• Prep Ahead: Make it in the morning or the night before—this soup actually improves in flavor after a few hours of chilling. 
  

• Storage: Keeps well in an airtight container in the refrigerator for 2–3 days. 
  

• Before Serving: If it separates slightly during chilling (which is normal for blended veggie soups), just give it a quick stir or blend again briefly to refresh the texture.

Cooking with just better.®

This recipe includes a half cup of just better.® prebiotic fiber, giving your gut microbiome the support it needs without altering flavor or texture. Stir it into blended soups, smoothies, and sauces to help keep digestion steady and cravings in check—all while enjoying fresh, nourishing meals.