Soups & Stews > Cold Soups > Vegetable-Based Cold Soups > Cucumber Soup Recipe (Cold)

Chilled Cucumber and Yogurt Soup with Dill

This refreshing cold cucumber soup is perfect for hot summer days. Creamy yogurt, crisp cucumber, and fragrant dill combine for a light and flavorful dish. Serve it as an appetizer or a light lunch.

Prep Time
15 minutes
Cook Time
0 minutes (plus chilling time)
Servings
4
Ingredients
  • 2 large, peeled, seeded, and roughly chopped Cucumbers
  • 2 cups Plain Yogurt
  • 1/4 cup, chopped Fresh Dill
  • 1 clove, minced Garlic
  • 2 tablespoons Lemon Juice
  • 1 tablespoon Olive Oil
  • 1/2 teaspoon, or to taste Salt
  • 1/4 teaspoon, or to taste Black Pepper
  • 1/2 cup, or as needed for desired consistency Water
  • Fresh dill sprigs, cucumber slices Optional Garnish

Prepare the Cucumber

Peel, seed, and roughly chop the cucumbers. Removing the seeds helps prevent the soup from becoming too watery.

Blend Ingredients

In a blender, combine the chopped cucumbers, yogurt, fresh dill, minced garlic, lemon juice, olive oil, salt, and pepper.

Blend Until Smooth

Blend the mixture until it is completely smooth and creamy. Add water, a little at a time, until you reach your desired consistency.

Adjust Seasoning

Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or lemon juice to suit your preference.

Chill Before Serving

Pour the soup into a container and refrigerate for at least 2 hours to allow the flavors to meld. The soup can be stored in the refrigerator for up to 3 days.

Serve and Garnish

Serve the chilled cucumber soup in bowls. Garnish with fresh dill sprigs or cucumber slices for an extra touch of freshness.

Nutrition Facts Estimated per 100g of product

(Approximate values)

  • Calories: 50-60
  • Protein: 3-4g
  • Fat: 2-3g
  • Carbohydrates: 4-5g

Other Considerations for Nutrition

For a lower-fat version, use non-fat Greek yogurt. The sodium content can be adjusted by controlling the amount of salt added. Adding more vegetables will increase the fiber content.

← Authentic Spanish Gazpacho Chilled Strawberry Soup with Balsamic Glaze →

FAQ

  • Can I use Greek yogurt instead of plain yogurt?

    Yes, Greek yogurt will make the soup thicker and tangier. Adjust the amount of water accordingly.
  • Can I add other herbs?

    Yes, mint or parsley would also be delicious in this soup.
  • How long can I store the soup in the refrigerator?

    The soup can be stored in the refrigerator for up to 3 days.
  • Can I freeze this soup?

    Freezing is not recommended, as the texture of the yogurt may change and become grainy upon thawing.
  • Is this soup suitable for vegans?

    No, this recipe contains yogurt. To make it vegan, substitute the yogurt with a plant-based yogurt alternative like coconut or almond yogurt.