There are few dishes as refreshing and palate-awakening as Cold Cucumber Soup with Yogurt and Dill. This recipe is my go-to solution on hot summer days when you want something light, creamy, tangy, and impossibly cooling. The magic lies in how fresh cucumbers, tangy Greek yogurt, and fragrant dill come together in a velvet-smooth, chilled bowl, creating a soup that’s equal parts satisfying and invigorating. With just a few wholesome ingredients and barely any prep time, you’ll have a Mediterranean-inspired treat that makes lunch or dinner feel downright luxurious.
Ingredients You’ll Need
Ingredients You’ll Need
You won’t believe how a handful of simple, fresh ingredients can build so much flavor in Cold Cucumber Soup with Yogurt and Dill. Each one’s essential—bringing its own character, from the crispness of cucumber to the creamy tang of yogurt and the lively punch of dill.
- Cucumbers: Choose large, firm cucumbers for the freshest, cleanest flavor and terrific hydration.
- Greek yogurt: Brings creamy body and a gentle tang that forms the backbone of the soup.
- Cold water: Keeps the texture silky and perfectly sippable—add more if you prefer a thinner soup.
- Lemon juice: Adds brightness, giving every spoonful an irresistible lift.
- Olive oil: Offers smoothness and just the right hint of Mediterranean richness.
- Garlic: A clove is all it takes for that wonderful punch and depth.
- Fresh dill: The star herb, lending signature aroma and freshness you can’t replicate.
- Fresh mint (optional): If you love a cooling herbal note, mint adds delicate perfume to the soup.
- Salt: Balances all the components and makes the flavors pop.
- Black pepper: For gentle, savory warmth that lingers pleasantly.
How to Make Cold Cucumber Soup with Yogurt and Dill
Step 1: Prep Your Vegetables
Start by peeling your cucumbers, slicing them lengthwise, and scooping out the seeds with a spoon. Chop them roughly—you don’t have to be precise since everything gets blended. This prep ensures your Cold Cucumber Soup with Yogurt and Dill is silky smooth without any tough peels or chewy seeds.
Step 2: Build Your Flavor Base
Add the chopped cucumbers into your blender or food processor, then pile in the Greek yogurt, cold water, fresh lemon juice, olive oil, minced garlic, and chopped dill. If you’re a fan of that extra refreshing herbal hint, toss in the mint as well. Sprinkle in your salt and pepper, getting ready for the transformation!
Step 3: Blend Until Velvety Smooth
Blend everything on high speed until you have a creamy, even consistency with no visible chunks. If you like your Cold Cucumber Soup with Yogurt and Dill a bit thinner, trickle in a little more cold water and give it another quick whirl until it’s just right.
Step 4: Taste and Tweak
Open the blender and taste. Sometimes a splash more lemon juice brightens the flavor, or a pinch more salt brings everything together. Trust your palate and adjust the seasoning so every bite bursts with fresh, balanced flavor.
Step 5: Chill Before Serving
Pour the soup into a container, cover, and let it chill in the refrigerator for at least one hour. This step is the secret to great Cold Cucumber Soup with Yogurt and Dill—the flavors meld, and the soup gets deliciously cold and invigorating.
How to Serve Cold Cucumber Soup with Yogurt and Dill
Garnishes
For truly swoon-worthy bowls, top your Cold Cucumber Soup with Yogurt and Dill with plenty of finely chopped fresh dill, a swirl of olive oil, or even a sprinkle of flaky sea salt. Microgreens, extra mint, or thin cucumber ribbons make everything look restaurant-worthy.
Side Dishes
This soup is stunning alone, but it pairs beautifully with warm pita bread, herby flatbreads, or a simple tomato salad. For a light meal, add a wedge of feta or some crispy chickpeas on the side—you’ll feel like you’re lunching on a sun-dappled terrace.
Creative Ways to Present
Pour the soup into shot glasses for elegant party starters, or serve in chilled bowls over crushed ice for dramatic effect. A drizzle of spiced olive oil or a tiny dollop of Greek yogurt with a sprinkle of sumac brings a gourmet touch to your Cold Cucumber Soup with Yogurt and Dill.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cold Cucumber Soup with Yogurt and Dill in an airtight container in the fridge for up to three days. Give it a good stir before serving, since the ingredients can separate as they sit, but the flavors actually get better with time!
Freezing
While it’s possible to freeze this soup, Greek yogurt can sometimes change texture after thawing, becoming a bit grainy. If you must freeze, pour the soup into a tightly sealed container, leaving room for expansion. Thaw in the fridge overnight, then blend again to restore smoothness.
Reheating
This is one soup that’s meant to be enjoyed cold! If it’s been in the fridge for a day or two, just stir it well and check the seasoning before serving. If it feels too thick, a splash of cold water will bring it back to its creamy glory—no reheating required.
FAQs
Can I make Cold Cucumber Soup with Yogurt and Dill in advance?
Absolutely! In fact, making it ahead of time (up to 24 hours in advance) gives the flavors even more chance to meld. Just chill in the fridge and stir before serving.
Is there a vegan alternative to Greek yogurt for this recipe?
Yes! You can swap in a plant-based yogurt such as coconut or soy yogurt. Just use the plain, unsweetened variety for the best Cold Cucumber Soup with Yogurt and Dill.
What if I don’t have fresh dill?
Fresh dill really makes the soup sing, but in a pinch, dried dill works too—use about half the amount and add more to taste. Consider adding a little fresh parsley for extra verdancy if you have it.
How do I avoid a watery texture?
Be sure to use thick Greek yogurt and only thin your soup gradually with cold water until you reach the texture you love. If your cucumbers are especially watery, drain off any excess liquid before blending.
Can I add other vegetables or herbs?
Definitely! Try tucking in a handful of baby spinach, a bit of green onion, or changing up the herbs (think tarragon or chives) to put your own twist on Cold Cucumber Soup with Yogurt and Dill.
Final Thoughts
This Cold Cucumber Soup with Yogurt and Dill is like a delicious breath of fresh air on a sultry day—vibrant, light, and completely crave-worthy. Whether you’re prepping an easy lunch, a picnic treat, or an elegant summer starter, I hope you’ll give this recipe a try and discover just how simple and sensational chilled soups can be!
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Cold Cucumber Soup with Yogurt and Dill Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes (plus 1 hour chilling)
- Yield: 4 servings
- Category: Soup
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and creamy Cold Cucumber Soup with Yogurt and Dill is a perfect summer dish. This chilled soup is bursting with flavors of cucumber, yogurt, lemon, and fresh herbs, making it a light and satisfying meal on a hot day.
Ingredients
Cucumbers:
- 2 large cucumbers, peeled, seeded, and chopped
Yogurt Mixture:
- 2 cups plain Greek yogurt
- 1/2 cup cold water
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh mint, chopped (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Blend Ingredients: In a blender or food processor, combine the cucumbers, Greek yogurt, cold water, lemon juice, olive oil, garlic, dill, mint (if using), salt, and pepper. Blend until smooth and creamy.
- Adjust Seasoning: Taste and adjust seasoning if needed.
- Chill: Chill the soup in the refrigerator for at least 1 hour before serving.
- Serve: Stir well and serve cold, garnished with additional dill or a drizzle of olive oil if desired.
Notes
- For a thinner soup, add a bit more water.
- You can also substitute sour cream for some of the yogurt for a richer texture.
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