This soup is fresh, crisp, and super cooling — perfect for hot days when you want something light but still a little fancy.
The fennel and green apple make the perfect pair: one’s slightly sweet and the other’s got that clean, anise flavor.
It’s simple to make, but feels special enough for guests or a slow summer lunch. Let’s get into it.
🥄 Why I Love This Recipe
I first made this soup on a really hot day when I couldn’t bear to turn the oven on. I had a fennel bulb sitting in the fridge and a couple of tart green apples — and wow, it came together like magic. Chilling it makes the flavors sharper and cleaner.
- It’s super refreshing and hydrating
- No cooking required — just blend and chill
- Light, but satisfying
- A great make-ahead lunch or starter
- Pairs well with so many things
🥣 Servings: 4
⏲️ Total Time: 15 minutes prep + 1 hour chill time
🛒 What You’ll Need
- 1 large fennel bulb, trimmed and chopped (save fronds for garnish)
- 2 tart green apples (like Granny Smith), peeled, cored, and chopped
- 1 small cucumber, peeled and chopped
- 1 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1/4 teaspoon sea salt
- 1/4 teaspoon white pepper
- 1/2 cup cold water (more as needed)
- 1 tablespoon olive oil (for garnish)
👨🍳 Pro Tips
- Blend your soup until completely smooth for the best texture — no chunks!
- Chill it for at least an hour to let the flavors come together.
- Save a few apple slices and fennel fronds for a pretty garnish.
- Use a good blender to get it nice and creamy.
- Taste before chilling and adjust salt or lemon juice if needed.
🧰 Tools You’ll Need
- Cutting board
- Sharp knife
- High-speed blender
- Measuring spoons
- Measuring cup
- Small bowls (for prep and serving)
🔁 Substitutions + Variations
- No Greek yogurt? Use coconut yogurt or regular plain yogurt.
- No honey? Try maple syrup or leave it out if your apples are sweet.
- Want it vegan? Use dairy-free yogurt and skip the honey or swap with agave.
- Want more kick? Add a pinch of cayenne or a bit of fresh ginger.
⏱️ Make Ahead Tips
- Make the soup up to 2 days in advance and store in the fridge.
- Blend it, taste it, and let it chill — it gets better as it sits!
👩🍳 How to Make Chilled Fennel Apple Soup
Step 1: Prep the veggies and fruit
Peel and chop your apples and cucumber. Trim the fennel bulb and chop it up. Save a few of those delicate green fronds — they’re great for topping.
Step 2: Add ingredients to blender
Add the chopped fennel, apple, cucumber, yogurt, lemon juice, honey, salt, pepper, and 1/2 cup cold water to your blender.
Step 3: Blend until smooth
Blend on high until everything is silky smooth. If it’s too thick, add a little more cold water.
Step 4: Taste and chill
Give it a quick taste — adjust salt or lemon juice if needed. Then pour into a container and chill in the fridge for at least 1 hour.
Step 5: Serve cold
Pour into bowls, drizzle with olive oil, and garnish with a few apple slices and fennel fronds. So refreshing.
❄️ Leftovers + Storage
- Store in an airtight container in the fridge for up to 3 days.
- Stir before serving, as it may separate slightly.
- Not freezer-friendly — best enjoyed fresh and cold!
🔬 Why This Recipe Works (Quick Science)
Fennel has a natural sweetness and slight anise flavor that pairs beautifully with tart, acidic green apple. The Greek yogurt gives the soup a creamy body while keeping it light, and lemon juice brightens everything up. Blending chills the ingredients fast and releases their fresh flavors, especially after an hour of resting in the fridge.
📅 Meal Plan Ideas
- Lunch – Pair with a turkey and cheese sandwich or a big piece of crusty bread.
- Starter – Great before grilled chicken or fish.
- Picnic Food – Pack it in a thermos and keep it chilled for a park day.
❗Common Mistakes
- Using too much water: Makes the soup thin and watery.
- Not chilling it: It really does taste better cold!
- Skipping the peel: The apple peel can make the soup gritty — peel them first.
- Underblending: You want a super smooth texture, so blend well!
🍽️ What to Serve With
- Grilled shrimp or chicken skewers
- Rustic sourdough toast with butter
- Quiche or savory tart
- A light arugula salad with lemon vinaigrette
🙋 FAQ
Can I make it without a blender?
A food processor might work, but it won’t be quite as smooth.
Do I have to peel the cucumber?
Yes — the peel can make it bitter and grainy.
Can I serve it warm?
It’s best chilled, but you can gently warm it if you want. It’ll change the flavor slightly.
Is it sweet or savory?
Mostly savory, with just a touch of sweetness from the apple and honey.
✨ Final Thoughts
This chilled fennel apple soup is one of those recipes that feels fancy but takes almost no effort. It’s fresh, light, and so easy to love. I hope you give it a try and feel just as refreshed as I did the first time I made it.
Leave a comment if you try it — I’d love to hear what you think or help answer any questions!