Cold Cucumber Soup with Yogurt and Dill Recipe

Cold cucumber soup with yogurt and dill is a perfect dish for warm weather when you want something light, creamy, and refreshing. This easy recipe combines crisp cucumbers, tangy yogurt, and fragrant dill to create a smooth and cooling soup that requires no cooking. It’s a healthy and delicious way to stay cool and nourished on hot summer days or as a light appetizer any time of year.

This cold cucumber soup recipe with yogurt and dill is simple to make and packed with fresh flavors. The creamy yogurt balances the crispness of the cucumber, while dill adds a bright herbal note. With just a few ingredients and minimal prep, you can whip up this soup in minutes and chill it until ready to serve. Whether you want a quick lunch, a starter for dinner, or a refreshing snack, this soup is sure to satisfy your cravings for something fresh and tasty.

Why You’ll Love This Cold Cucumber Soup

• Super Refreshing: Perfectly cool and creamy, ideal for hot days.
• Easy to Make: Requires no cooking—just blend and chill.
• Healthy and Light: Low in calories, packed with fresh ingredients.
• Versatile: Great as a starter, light lunch, or side dish.
• Flavorful: The combination of yogurt and dill creates a bright, tangy taste.
  
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Ingredients You’ll Need

Ingredient	Amount	Notes
Cucumbers	2 medium	English or Persian cucumbers preferred
Plain Greek yogurt	2 cups	Full-fat for creaminess
Fresh dill	2-3 tablespoons	Chopped
Garlic	1 small clove	Minced or grated
Lemon juice	1-2 tablespoons	Freshly squeezed
Olive oil	2 tablespoons	Adds richness
Salt	To taste
Black or white pepper	To taste
Water or ice cubes	Optional	To adjust consistency

Step-by-Step Instructions

Step 1: Prepare the Cucumbers

Wash the cucumbers thoroughly. If you prefer, peel them for a smoother texture, though leaving the skin on adds nutrients and a nice color. Slice a few thin rounds for garnish, then roughly chop the rest for blending.

Step 2: Blend the Ingredients

In a blender or food processor, combine the chopped cucumbers, Greek yogurt, fresh dill, minced garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy. If the soup is too thick, add a little cold water or a few ice cubes and blend again to reach your preferred consistency.

Step 3: Chill the Soup

Transfer the blended soup to a bowl or container and refrigerate for at least 2 hours, or overnight if possible. Chilling allows the flavors to meld and the soup to become nicely cold and refreshing.

Step 4: Serve and Garnish

Stir the soup before serving. Ladle it into bowls and garnish with the reserved cucumber slices and a sprinkle of fresh dill. Drizzle a little olive oil on top for extra richness if you like. Serve immediately and enjoy!

Tips for the Best Cold Cucumber Soup

• Use Fresh, Crisp Cucumbers: Persian or English cucumbers are ideal for their thin skin and mild flavor.
• Chill Well: The soup tastes best when served very cold. Plan ahead to refrigerate it for a few hours.
• Balance the Flavors: Adjust lemon juice and salt to enhance the brightness and depth.
• Add Garlic Carefully: Raw garlic adds sharpness; use sparingly if you prefer a milder taste.
• Texture Preferences: For a chunkier soup, pulse the blender less or reserve some cucumber pieces.

Variations and Substitutions

Dairy-Free and Vegan Options

• Substitute Greek yogurt with coconut yogurt or any plant-based yogurt for a dairy-free version.
• Use a splash of coconut milk or almond milk to maintain creaminess.

Herb Variations

• Add fresh mint or basil along with dill for a different herbal twist.
• Use dried dill if fresh is not available, but reduce the quantity as dried herbs are more concentrated.

Flavor Boosters

• Add a pinch of ground cumin or smoked paprika for subtle warmth.
• Stir in a teaspoon of honey or agave to balance acidity if desired.

Additional Ingredients

• For extra texture, add chopped avocado or green onions as garnish.
• Toss in some finely chopped walnuts or pepitas for crunch.

Serving Suggestions

• Serve this cold cucumber soup as a refreshing appetizer or light lunch.
• Pair it with crusty bread, focaccia, or a fresh salad for a balanced meal.
• It’s a great side dish for grilled fish, chicken, or Mediterranean-inspired dishes.
• For a summer brunch, serve alongside egg dishes or light sandwiches.

Storage and Reheating

• Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• This soup is best served cold and is not recommended for reheating, as warming will change its fresh flavor and texture.
• Stir well before serving leftovers, as ingredients may separate over time.

Frequently Asked Questions

1. Can I make cold cucumber soup ahead of time?

Yes! This soup actually tastes better after chilling for several hours or overnight, allowing the flavors to develop fully.

2. Should I peel the cucumbers?

Peeling is optional. Leaving the skin on adds nutrients and color, but if you prefer a smoother texture, peel them before blending.

3. Can I use regular yogurt instead of Greek yogurt?

You can, but Greek yogurt gives the soup a thicker, creamier texture. If using regular yogurt, consider straining it or adding less water to keep the consistency rich.

4. How long does cold cucumber soup last in the fridge?

Stored properly in an airtight container, it will keep fresh for up to 3 days. Always stir before serving.

5. Can I freeze cold cucumber soup?

Freezing is not recommended because the texture and flavor may change upon thawing. It’s best enjoyed fresh or refrigerated.

Related Recipes:

• Avgolemono (Greek Egg and Lemon Soup
• Zuppa Toscana Souphat Recipe |
• Summery Orzo Soup Recipe

Final Thoughts

Cold cucumber soup with yogurt and dill is a wonderfully refreshing dish that’s simple to prepare and perfect for warm weather. Its creamy texture, bright flavors, and easy preparation make it a versatile recipe for any occasion. Try this recipe to enjoy a cool, healthy, and flavorful soup that will keep you coming back for more!