If you’re in the mood for something refreshing, light, and packed with bright, herbal flavors, this Cold Cucumber Soup with Yogurt and Dill Recipe is about to become your new favorite. It’s incredibly simple yet elegantly delicious, combining the cool crunch of cucumbers with creamy Greek yogurt and fragrant dill for a chilled soup that’s perfect for warm days or any time you want a revitalizing bite. The lemon juice adds the perfect zing, while garlic adds a subtle depth, making every spoonful a delightful burst of freshness and comfort.
Ingredients You’ll Need
Gathering these simple, fresh ingredients is the first step toward a bowl of soup that’s crisp, creamy, and packed with flavor. Each component plays a role: cucumbers bring hydrating coolness, yogurt offers smooth creaminess, dill infuses a fresh, herbaceous touch, and lemon juice brightens the entire dish.
- 2 large cucumbers, peeled and chopped: The star ingredient that provides the crisp, refreshing base.
- 1 cup plain Greek yogurt: Adds richness, creaminess, and a pleasant tang.
- 1/4 cup fresh dill, chopped: Brings a super fresh, slightly anise-like herbal note.
- 1/4 cup lemon juice: Gives a bright, citrusy zing that elevates all the flavors.
- 1 small garlic clove, minced: A subtle punch of savory depth without overpowering.
- 1/2 cup water (or vegetable broth): Adjusts consistency and adds mild flavor if broth is used.
- 1 tablespoon olive oil: Smooths and enriches the texture and flavor.
- Salt and pepper to taste: Essential for balancing and enhancing all ingredients.
- Optional garnish: Extra dill, thin cucumber slices, or an additional drizzle of olive oil for a beautiful finish.
How to Make Cold Cucumber Soup with Yogurt and Dill Recipe
Step 1: Blend the Fresh Ingredients
Start by placing the peeled and chopped cucumbers, Greek yogurt, fresh dill, lemon juice, minced garlic, water (or vegetable broth), and olive oil into a blender or food processor. This combination of ingredients is the heart of the soup, and blending them together ensures a smooth, creamy texture with each flavor perfectly incorporated.
Step 2: Achieve the Perfect Consistency
Blend everything until it’s completely smooth. If the soup feels too thick, add a little more water or vegetable broth, then blend again. The consistency should be silky but still substantial enough to feel satisfying in the mouth. This step is key for balancing creaminess with freshness.
Step 3: Season to Perfection
Once you have the right texture, season the soup generously with salt and pepper. Taste as you go; these simple seasonings highlight the freshness of the cucumbers and the tartness of the yogurt. After seasoning, give it one last quick blend to mix everything evenly.
Step 4: Chill the Soup
Transfer the blended soup into a bowl or container and pop it into the refrigerator for at least one hour. Chilling helps all the flavors to meld and makes the soup delightfully refreshing, especially on a warm day.
Step 5: Garnish and Serve
Right before serving, add your favorite garnishes like extra chopped dill, thin cucumber slices, or a gentle drizzle of olive oil to add a bit of texture and visual appeal. These little touches elevate the soup from simple to sensational.
How to Serve Cold Cucumber Soup with Yogurt and Dill Recipe
Garnishes
Fresh garnishes are like the cherry on top for this soup. A sprinkle of chopped dill brings out the herbal aroma, thin cucumber slices add a crisp contrast, and a drizzle of olive oil lends luxuriousness. These finishing touches make the soup not only taste better but look more inviting too.
Side Dishes
This soup pairs beautifully with light, summery dishes. A crisp green salad, crusty bread, or even simple grilled chicken makes for a perfect meal. The soup’s coolness balances hearty sides wonderfully, making it a flexible addition to any meal.
Creative Ways to Present
If you want to impress, serve this Cold Cucumber Soup with Yogurt and Dill Recipe in chilled glass cups or small bowls with edible flowers or microgreens on top. You could also try freezing the soup in ice cube trays and serving the cubes in a chilled glass for a fun, conversation-starting appetizer.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 2 days in an airtight container. As it sits, the flavors deepen, making leftovers just as delicious as freshly made servings.
Freezing
Because this soup relies on fresh cucumbers and yogurt, freezing is not ideal. The texture may become watery or grainy once thawed. It’s best enjoyed fresh or chilled rather than frozen.
Reheating
This is a cold soup meant to be served chilled, so reheating is unnecessary and not recommended. Simply store it in the fridge and enjoy cold straight from the bowl.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Yes, you can, but Greek yogurt gives the soup a richer and creamier texture. If you use regular yogurt, consider straining it to remove excess whey and keep the soup thick.
Is this recipe vegan-friendly?
Not as written, since it contains Greek yogurt. However, you can substitute a plant-based yogurt like coconut or almond yogurt to make it vegan while maintaining creaminess.
Can I add other herbs besides dill?
Absolutely! Fresh mint or chives work wonderfully for a different but complementary flavor profile. Adding herbs is a great way to customize this Cold Cucumber Soup with Yogurt and Dill Recipe to your liking.
What if I don’t have a blender?
A blender really helps achieve that smooth texture this soup is known for. If you don’t have one, you can finely chop the ingredients and whisk them vigorously, but the texture will be chunkier and less creamy.
How cold should the soup be when serving?
Serve the soup well-chilled, around refrigerator temperature or slightly colder. This enhances the cooling, refreshing qualities that make this dish so enjoyable, especially on hot days.
Final Thoughts
This Cold Cucumber Soup with Yogurt and Dill Recipe is a wonderful way to enjoy fresh, seasonal flavors in a dish that feels both comforting and invigorating. It’s simple to whip up, elegant to serve, and perfectly refreshing whenever you need a light meal or starter. I can’t wait for you to make it and fall in love with this cool, creamy delight just as I have.
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Cold Cucumber Soup with Yogurt and Dill Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This refreshing Cold Cucumber Soup with Yogurt and Dill is perfect for warm days, combining the coolness of cucumbers with creamy Greek yogurt and the bright flavors of lemon and fresh dill. Easy to prepare and served chilled, it’s a light, healthy appetizer or snack that requires no cooking.
Ingredients
Main Ingredients
- 2 large cucumbers, peeled and chopped
- 1 cup plain Greek yogurt
- 1/4 cup fresh dill, chopped
- 1/4 cup lemon juice
- 1 small garlic clove, minced
- 1/2 cup water (or vegetable broth for more flavor)
- 1 tablespoon olive oil
- Salt and pepper to taste
Optional Garnish
- Extra dill
- Cucumber slices
- A drizzle of olive oil
Instructions
- Combine Ingredients: In a blender or food processor, add the peeled and chopped cucumbers, Greek yogurt, chopped fresh dill, lemon juice, minced garlic, water or vegetable broth, and olive oil.
- Blend Until Smooth: Blend the mixture until it forms a smooth, creamy consistency. Add more water or vegetable broth if the soup is too thick to reach your preferred texture.
- Season: Add salt and pepper to taste, then blend briefly again to combine the seasoning evenly throughout the soup.
- Chill: Transfer the soup to a bowl or container, cover, and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill thoroughly.
- Garnish and Serve: Before serving, garnish with extra fresh dill, cucumber slices, or a light drizzle of olive oil for added flavor and presentation.
Notes
- Use Greek yogurt for a thicker, creamier texture and added protein.
- Adjust lemon juice and garlic to taste depending on your preference for tanginess and pungency.
- Vegetable broth can be used instead of water for a richer flavor.
- This soup is best served chilled and can be stored in the refrigerator for up to 2 days.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative.
