When the temperature rises and the thought of standing over a hot stove feels unbearable, it’s time to turn to cooling, no-cook meals. One of the most refreshing and nourishing options is Cold Cucumber Soup with Dill & Greek Yogurt. This silky smooth soup is a seasonal favorite that combines crisp cucumbers, creamy yogurt, fragrant dill, and a splash of lemon juice into one chilled and satisfying dish.
Ideal for lunch, dinner starters, or garden parties, this soup requires no cooking, comes together in minutes, and can be made ahead of time. In this guide, you’ll learn everything you need to know—from selecting the right ingredients and blending tips to variations and serving ideas.
Why Cold Cucumber Soup Works So Well
Cold Cucumber Soup with Dill & Greek Yogurt is more than just refreshing. It’s light yet satisfying, healthy yet indulgent, and simple yet elegant. Here’s why it’s a must-make during the warmer months:
- It’s cooling and hydrating: Cucumbers are over 95% water, making them perfect for hot weather.
- It’s nutrient-rich: Greek yogurt adds protein, probiotics, and creaminess, while dill offers antioxidants and flavor.
- It’s incredibly easy to prepare: A blender does all the heavy lifting, and no cooking is required.
- It’s customizable: You can easily swap herbs, adjust thickness, or spice it up based on preference.
Ingredients You’ll Need
The ingredient list is short and focused on freshness. The combination results in a smooth, chilled soup that’s flavorful and balanced.
For the Soup
- 2 large cucumbers – Peeled and chopped. English or Persian cucumbers work best due to their mild flavor and minimal seeds.
- 1.5 cups plain Greek yogurt – Full-fat offers creaminess, but low-fat versions work too.
- 1/2 cup cold water – Adjust for desired consistency.
- 2 tablespoons extra-virgin olive oil – Adds richness and depth.
- 2 tablespoons fresh lemon juice – Balances the tanginess and enhances freshness.
- 2 tablespoons fresh dill, chopped – The key herb that defines this dish.
- 1 garlic clove, minced – Optional, for a touch of sharpness.
- 1/4 teaspoon sea salt – To bring out flavors.
- 1/8 teaspoon ground black pepper – For subtle heat.
Optional Garnishes
- Additional chopped dill or fresh mint
- Cucumber ribbons or thin slices
- A drizzle of olive oil
- Chopped chives or scallions
- A pinch of flaky sea salt or cracked pepper
How to Make Cold Cucumber Soup with Dill & Greek Yogurt
This recipe is designed to be as accessible as it is elegant. Follow these steps for a flawless soup every time.
Step 1: Prepare the Cucumbers
Peel and chop your cucumbers. If they contain large seeds, slice them lengthwise and scoop out the core with a spoon. For English or Persian cucumbers, seeding is optional.
Step 2: Blend the Soup Base
Place chopped cucumbers, Greek yogurt, water, olive oil, lemon juice, dill, garlic, salt, and pepper into a blender or food processor. Blend until completely smooth. This should take about 30 to 60 seconds depending on your equipment.
Taste and adjust seasoning. If the soup is too thick, add more cold water a few tablespoons at a time until the desired consistency is reached.
Step 3: Chill Thoroughly
Transfer the blended soup into an airtight container and refrigerate for at least one hour. This not only chills the soup but also allows the flavors to develop.
For a quicker chill, place the container in the freezer for 15–20 minutes, stirring once halfway through.
Step 4: Garnish and Serve
Stir the soup gently before serving. Pour into chilled bowls or cups, then garnish with a drizzle of olive oil, fresh dill, or cucumber ribbons. Serve immediately while cold.
Expert Tips for the Best Cold Cucumber Soup
Even the simplest dishes benefit from professional technique. These tips help you elevate the flavor and presentation.
Use High-Quality Yogurt
Greek yogurt is the base of the soup. Using a thick, high-quality version gives the soup body and a luscious texture. If using regular yogurt, reduce the added water.
Don’t Overdo the Garlic
Raw garlic can overpower the delicate cucumber and dill flavors. One small clove is plenty. If you want a gentler option, try roasted garlic or garlic powder.
Chill Everything in Advance
Want a soup that’s cold right out of the blender? Use chilled ingredients — including water and cucumbers. You can even chill your blender jar for 10 minutes beforehand.
Blend in Batches
If using a standard blender, don’t overfill it. Blend in batches if needed, especially if you’re doubling the recipe.
Strain for a Smoother Texture
If you prefer a silky finish, strain the soup through a fine mesh sieve. This step removes cucumber pulp and gives a more refined presentation.
Variations and Add-Ins
Once you’ve mastered the base, you can experiment with flavor twists and additions to suit different tastes or occasions.
With Mint Instead of Dill
Swap dill for fresh mint to give the soup a Mediterranean or Middle Eastern twist. This variation pairs well with grilled lamb or falafel.
Cucumber Avocado Soup
Add half an avocado to the blender for a creamier, slightly richer version. The flavor stays fresh, but the texture becomes velvety and more filling.
Spicy Version
Add a pinch of cayenne pepper, a few drops of hot sauce, or half a jalapeño for a kick of heat. Just be cautious not to overpower the cooling nature of the soup.
Vegan and Dairy-Free Option
Substitute Greek yogurt with a plain plant-based yogurt like almond or coconut. Use extra lemon juice to help cut through the natural sweetness of coconut yogurt.
Serving Suggestions
Cold Cucumber Soup with Dill & Greek Yogurt is highly versatile. Here are a few ways to enjoy and serve it:
- As a starter before grilled meats or fish at a summer dinner.
- As a light lunch, paired with crusty bread or crackers.
- In small glasses for an elegant amuse-bouche at garden parties or receptions.
- As part of a mezze platter, alongside hummus, olives, and roasted vegetables.
To impress guests, serve in chilled bowls with artistic garnishes like microgreens, edible flowers, or cucumber ribbons.
Nutritional Benefits
This soup isn’t just refreshing — it’s packed with nutrients that make it a smart choice for hot weather:
- Hydration from cucumbers and yogurt
- Protein and probiotics from Greek yogurt
- Antioxidants from dill, lemon, and garlic
- Low-calorie and low-carb, making it suitable for light eating plans
It’s a dish that delivers both flavor and functionality — ideal for anyone seeking something light, clean, and nutritious.
Storage and Shelf Life
Cold cucumber soup is best consumed fresh, but it can be made in advance and stored as follows:
- Refrigerator: Store in an airtight container for up to two days. Stir before serving.
- Freezer: Not recommended. Cucumbers have a high water content and will lose texture and flavor when frozen and thawed.
Final Thoughts
Cold Cucumber Soup with Dill & Greek Yogurt is the kind of recipe that brings both ease and elegance to the table. It’s ideal for warm weather, takes minimal effort to prepare, and offers a clean, refreshing taste that’s hard to beat. Whether you’re hosting a gathering, prepping lunch for the week, or just looking to cool down, this soup will quickly become a seasonal staple.
Give it a try, and don’t forget to share how you garnish yours or what variations you explore. Recipes like this shine not just in their simplicity but in their adaptability.
For more no-cook dishes and summer favorites, check out our related recipes or subscribe to get fresh ideas delivered directly to your inbox.
Cold Cucumber Soup with Dill & Greek Yogurt Recipe
Description
A refreshing and creamy Cold Cucumber Soup with Dill & Greek Yogurt, perfect for hot summer days. This chilled soup is light, hydrating, and packed with fresh herbs, tangy yogurt, and crisp cucumber for a healthy, quick, and cooling appetizer or lunch.
Ingredients
For the Soup Base:
Optional Garnish:
Instructions
Prepare the Cucumbers
- Peel the cucumbers and cut them into chunks. If they have large seeds, scoop them out with a spoon before chopping.
Blend the Soup
- In a blender or food processor, combine chopped cucumber, Greek yogurt, cold water, olive oil, lemon juice, fresh dill, minced garlic, salt, and black pepper. Blend until smooth and creamy. You can adjust the water for a thinner or thicker consistency based on your preference.
Chill the Soup
- Transfer the soup to a bowl or container, cover, and refrigerate for at least 1 hour to let the flavors meld and to serve it cold.
Serve with Garnishes
- Stir the soup before serving. Pour into chilled bowls and garnish with extra chopped dill, a drizzle of olive oil, cracked pepper, chives, and cucumber ribbons. Serve immediately.
Note
- Make it vegan: Use plant-based yogurt like coconut or almond yogurt.
- Make ahead: This soup stores well in the fridge for up to 2 days in an airtight container.
- Flavor Boost: Add a few mint leaves or a dash of white wine vinegar for extra zing.
- Texture Tip: Strain the soup through a fine mesh sieve for an ultra-smooth finish.
