When the summer heat is at its peak, nothing is more refreshing than a cool, creamy bowl of Cold Cucumber Soup with Yogurt and Dill. This easy-to-make dish is light, nutritious, and bursting with fresh flavors, making it the perfect appetizer or light lunch. Whether you’re looking for a healthy option, a quick meal, or an elegant starter, this chilled soup will satisfy your cravings.
Why You’ll Love This Recipe
- Quick and Easy: No cooking required; ready in just 10 minutes.
- Light and Healthy: Packed with hydration and probiotics from yogurt.
- Perfect for Summer: A cooling, refreshing dish that’s ideal for hot weather.
- Customizable: Easily adapt with different herbs and seasonings to match your taste.
Ingredients
To prepare this Cold Cucumber Soup with Yogurt and Dill, you’ll need:
- 2 large cucumbers, peeled and chopped
- 2 cups Greek yogurt (plain, full-fat or low-fat)
- 1 clove garlic, minced
- ¼ cup fresh dill, chopped
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- ½ cup cold water (or more for desired consistency)
- Ice cubes (optional, for extra chill)
- Optional garnishes: diced cucumber, fresh dill sprigs, drizzle of olive oil
Step-by-Step Instructions
Step 1: Blend the Ingredients
In a blender or food processor, combine the chopped cucumbers, Greek yogurt, garlic, dill, lemon juice, salt, black pepper, and olive oil. Blend until smooth.
Step 2: Adjust Consistency
Add cold water, one tablespoon at a time, and blend until you reach your preferred consistency. If you want an extra-chilled soup, add a few ice cubes and blend again.
Step 3: Chill and Serve
For the best flavor, refrigerate the soup for at least 30 minutes before serving. Pour into bowls and garnish with diced cucumbers, a drizzle of olive oil, and fresh dill sprigs.
Serving Suggestions
- Serve with toasted pita bread or crusty baguette for added texture.
- Pair with a light summer salad for a complete meal.
- Add a sprinkle of crushed walnuts or sunflower seeds for a nutty crunch.
Health Benefits of Cold Cucumber Soup
- Hydrating: Cucumbers are 95% water, helping you stay hydrated.
- Gut-Friendly: Greek yogurt provides probiotics that support digestion.
- Rich in Antioxidants: Dill and cucumbers contain essential vitamins and antioxidants.
- Low-Calorie: A great option for weight management.
Read more: Simple Crispy Fried Sliced Mushrooms with Ranch Recipe
FAQs
1. Can I make this soup ahead of time?
Yes! Cold cucumber soup tastes even better when chilled for a few hours. It can be stored in the refrigerator for up to 2 days.
2. What type of cucumber should I use?
English cucumbers work best because they have fewer seeds and a milder taste. However, regular cucumbers can also be used—just remove the seeds for a smoother texture.
3. Can I substitute the yogurt?
Yes! You can use dairy-free yogurt (such as coconut or almond yogurt) for a vegan version or substitute with sour cream for a tangier flavor.
4. How can I make it more flavorful?
Try adding fresh mint, chives, or a dash of cumin for a unique twist. You can also experiment with a bit of cayenne pepper for a spicy kick.
5. Is this soup best served cold?
Absolutely! This soup is meant to be enjoyed chilled, making it a perfect dish for summer. Keeping it in the fridge until ready to serve ensures maximum refreshment.
Final Thoughts: Cold Cucumber Soup with Yogurt and Dill
Cold Cucumber Soup with Yogurt and Dill is a simple yet sophisticated dish that’s perfect for hot days. It’s refreshing, nutritious, and incredibly easy to prepare. Whether you’re serving it as an appetizer for a dinner party or enjoying it as a quick lunch, this chilled soup will become a go-to favorite in your summer recipe collection.
Try this recipe today, and let us know how you like it in the comments below!
Check out: Easy Avgolemono Soup (Greek Egg and Lemon Soup)
Print
Best Cold Cucumber Soup with Yogurt and Dill
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Cold Cucumber Soup is a light, creamy, and refreshing dish perfect for warm days. Made with fresh cucumbers, Greek yogurt, and dill, this no-cook soup is both healthy and satisfying. With a hint of garlic and lemon, it’s full of Mediterranean flavors and makes a great appetizer or light meal.
Ingredients
- 2 large cucumbers, peeled and chopped
- 2 cups Greek yogurt (full-fat or low-fat)
- 1 clove garlic, minced
- ¼ cup fresh dill, chopped (plus more for garnish)
- 2 tablespoons lemon juice
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin (optional, for extra flavor)
- ½ cup cold water (or more for desired consistency)
- 1 tablespoon olive oil (for garnish)
Instructions
Blend the Soup:
- In a blender or food processor, combine chopped cucumbers, Greek yogurt, garlic, dill, lemon juice, salt, pepper, and cumin.
- Add ½ cup cold water and blend until smooth.
- Adjust consistency by adding more water if needed.
Chill:
- Transfer to a bowl or container and refrigerate for at least 1 hour to enhance flavors.
Serve:
- Stir the soup before serving.
- Drizzle with olive oil and garnish with extra dill.
- Serve chilled in bowls or glasses.
Notes
- Add a sprinkle of paprika or cayenne for a slight kick.
- Use plant-based yogurt for a vegan version.
- Serve with crusty bread or pita chips for extra texture.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Soup
- Cuisine: Mediterranean, Greek
Nutrition
- Serving Size: 4 servings
- Calories: 90
- Sugar: 4g
- Sodium: 250mg
- Fat: 4g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 6g
Keywords: cold cucumber soup, yogurt soup, chilled soup, summer recipes