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Cold Cucumber Soup with Yogurt and Dill

Cold Cucumber Soup with Yogurt and Dill Recipe

A refreshing, creamy soup perfect for hot days. Cool cucumbers blend with tangy yogurt, fresh dill, and a hint of garlic for a light and healthy dish. No cooking required—just chill and serve for an elegant starter or light meal.
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Mediterranean
Servings 4
Calories 120 kcal

Ingredients
  

  • 2 large cucumbers peeled and chopped
  • 2 cups plain Greek yogurt
  • 1 garlic clove minced
  • 2 tbsp fresh dill chopped
  • 1 tbsp lemon juice
  • ¼ cup cold water as needed for consistency
  • Salt and pepper to taste
  • Olive oil for drizzling optional

Instructions
 

  • Add cucumbers, yogurt, garlic, dill, and lemon juice to a blender.
  • Blend until smooth and creamy.
  • Add cold water as needed to reach desired consistency.
  • Season with salt and pepper to taste.
  • Chill in refrigerator for at least 1 hour.
  • Serve cold, optionally drizzled with olive oil and extra dill

Notes

  • Use English cucumbers for fewer seeds.
  • Add a few mint leaves for extra freshness.
  • Keeps well in the fridge for up to 2 days.
  • Serve with crusty bread or pita for a fuller meal.

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