Cold Cucumber Soup with Yogurt and Dill

A Cool and Creamy Soup for Hot Days

Cold cucumber soup with yogurt and dill is a light, tangy, and refreshing dish ideal for warm weather. With crisp cucumbers, creamy yogurt, and fresh dill, this chilled soup offers a balance of flavors that’s both satisfying and rejuvenating. It’s quick to prepare, requires no cooking, and is a beautiful way to stay cool and nourished.

Ingredients

• 2 large cucumbers, peeled and chopped

• 1½ cups plain Greek yogurt

• 1 clove garlic, minced

• 2 tablespoons fresh dill, finely chopped

• 1 tablespoon fresh lemon juice

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ½ cup cold water (adjust for desired consistency)

• Optional: olive oil drizzle, extra dill, or chopped chives for garnish

Instructions

1. Blend the Base

In a blender or food processor, combine cucumbers, yogurt, garlic, dill, lemon juice, salt, and pepper. Blend until smooth.

2. Adjust the Texture

Add cold water a little at a time until the soup reaches your preferred consistency. Blend again briefly.

3. Chill and Serve

Transfer to a container and refrigerate for at least 1 hour before serving. Serve chilled, topped with a drizzle of olive oil or fresh herbs if desired.

Why You’ll Love This Soup

• Cooling and hydrating – ideal for hot weather

• Naturally gluten-free and vegetarian

• Takes just 10 minutes to make

• Supports digestion with yogurt and cucumber

Tips and Variations

• Use mint instead of dill for a Mediterranean twist

• Add a few ice cubes when blending for extra chill

• Serve in shot glasses as a unique appetizer at summer parties