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
Scale
- 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