Fresh Chilled Cucumber Dill Soup
A light, refreshing, and creamy chilled cucumber dill soup perfect for hot summer days. Made with simple ingredients like cucumbers, Greek yogurt, fresh dill, and lemon juice, it’s quick to prepare and wonderfully satisfying.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 3 medium cucumbers, peeled and chopped (preferably English cucumbers)
- 1 cup (240 ml) plain full-fat Greek yogurt
- 2 tablespoons fresh dill, finely chopped
- 1 small garlic clove, minced
- 2 tablespoons fresh lemon juice
- 1/2 cup (120 ml) chilled vegetable broth or water
- 1 tablespoon extra virgin olive oil
- Salt and freshly cracked black pepper to taste
- Optional garnishes: sprigs of dill, drizzle of olive oil, thinly sliced radishes
Instructions
- Peel and chop 3 medium cucumbers into 1-inch chunks. Optionally scoop out seeds for a lighter soup.
- In a blender or food processor, combine cucumbers, Greek yogurt, minced garlic, and lemon juice. Blend on high for 1-2 minutes until smooth and frothy. If too thick, add up to 1/2 cup chilled vegetable broth or water and pulse to combine.
- Add chopped fresh dill and olive oil to the blender. Pulse a few times to mix evenly while keeping some herb texture.
- Season with salt and freshly cracked black pepper, starting with 1/2 teaspoon salt and 1/4 teaspoon pepper. Blend briefly, then taste and adjust seasoning.
- Transfer soup to a bowl or airtight container and refrigerate for at least 1 hour to chill and meld flavors.
- Before serving, stir gently and garnish with dill sprigs, a drizzle of olive oil, or thin radish slices.
Notes
If cucumbers are watery, drain them in a fine mesh sieve for 10 minutes before blending to avoid dilution. Adjust seasoning after chilling as cold dulls flavors. Use full-fat Greek yogurt for best creaminess. Fresh dill is essential for flavor. Avoid over-blending to prevent gummy texture. Soup tastes better after chilling overnight. Do not freeze as texture changes unpleasantly.
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 90
- Fat: 5
- Carbohydrates: 7
- Fiber: 1
- Protein: 5
Keywords: chilled cucumber soup, dill soup, summer soup, light soup, Greek yogurt soup, cold soup, easy soup recipe, healthy soup