Imagine a scorching July noon; the air is thick and heavy under the relentless sun. You take your first spoonful of cold cucumber soup with yogurt and dill, feeling the cooling sensation from the inside out. This light, tangy, and refreshing dish is 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
RECIPE CARD
Cold Cucumber Soup with Yogurt and Dill
Timing and serving details are shown only when they are available in the original recipe.
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
Quick Method
Condensed overview. Use Full Instructions for the complete method, timing and doneness details.
- Blend the Base: In a blender or food processor, combine cucumbers, yogurt, garlic, dill, lemon juice, salt, and pepper. Blend until the mixture turns pale green and…
- Adjust the Texture: Add cold water a little at a time until the soup reaches your preferred consistency. Blend again briefly.
- 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…
- 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 the mixture turns pale green and tiny cucumber flecks have vanished, indicating smoothness.
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 containing live cultures that enhance gut health and cucumber’s water content which helps with hydration
Tips and Variations
- Use mint instead of dill for a Mediterranean twist. At my last rooftop picnic, these minty shooter glasses were the first to disappear, sparking lively conversations and refreshing sentiments.
- Add a few ice cubes when blending for extra chill
- Serve in shot glasses as a unique appetizer at summer parties