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Cold Cucumber Soup with Yogurt and Dill Recipe

Cold Cucumber Soup with Yogurt and Dill Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 12 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. Adjust Seasoning: Taste and adjust seasoning if needed.
  3. Chill: Chill the soup in the refrigerator for at least 1 hour before serving.
  4. 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.