Cold Cucumber Soup with Dill & Greek Yogurt Recipe

Prep Time 10 mins
Rest Time 1 hr
Total Time 1 hr 10 mins
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 4  C
Servings: 4
Best Season: Summer
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:
  • 2 large cucumbers, peeled and chopped
  • 1.5 cups plain Greek yogurt (full-fat or low-fat)
  • 1/2 cup cold water (adjust to desired consistency)
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice (approx. juice of half a lemon)
  • 2 tbsp chopped fresh dill
  • 1 clove garlic, minced or crushed
  • 1/4 tsp sea salt (adjust to taste)
  • 1/8 tsp ground black pepper
    • Optional Garnish:
  • 2 tbsp chopped fresh dill
  • 1 tbsp chopped chives or green onions
  • A swirl of olive oil
  • Cracked black pepper
  • Thin cucumber slices or ribbons
Instructions
    Prepare the Cucumbers
  1. 1
    Peel the cucumbers and cut them into chunks. If they have large seeds, scoop them out with a spoon before chopping.
    2. Blend the Soup
  2. 2
    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.
    3. Chill the Soup
  3. 3
    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.
    4. Serve with Garnishes
  4. 4
    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.
Keywords: cold soup, cucumber dill soup, healthy summer recipes, easy appetizer, no-cook recipe
Read it online: https://petitepanini.com/recipe/cold-cucumber-soup-with-dill-greek-yogurt-recipe/