If you’re looking for a refreshing and effortless dish to brighten up your day, the Cold Cucumber Soup with Yogurt and Dill Recipe is the perfect choice. This delightful soup balances the crisp coolness of cucumbers with creamy Greek yogurt and the fresh, herbaceous punch of dill. Whether you’re battling the summer heat or need a light but satisfying appetizer, this soup’s vibrant flavors and smooth texture will quickly become one of your favorites. Plus, it’s super simple to whip up, making it an excellent option for both quick meals and elegant gatherings.
Ingredients You’ll Need
Creating this soup requires only a handful of straightforward ingredients, each playing a vital role in delivering that fresh, creamy, and tangy taste. Their simplicity is key to letting the natural flavors shine through beautifully.
- 2 large cucumbers, peeled and chopped: The star of the show, providing a refreshing crunch and cooling base.
- 1 cup plain Greek yogurt: Adds creaminess and a pleasant tang to the soup, plus a protein boost.
- 1/4 cup fresh dill, chopped: Brings a bright, herbaceous note that perfectly complements the cucumber.
- 1/4 cup lemon juice: Lifts the flavors with zesty brightness and a dash of acidity.
- 1 small garlic clove, minced: Adds a subtle depth without overpowering the delicate balance.
- 1/2 cup water (or vegetable broth): Used to adjust the soup’s consistency and enhance flavor if using broth.
- 1 tablespoon olive oil: Provides a silky finish and rounds out the dish’s texture.
- Salt and pepper to taste: Essential seasonings to bring everything together.
- Optional garnish: Extra dill, cucumber slices, or a drizzle of olive oil elevate the presentation and flavor.
How to Make Cold Cucumber Soup with Yogurt and Dill Recipe
Step 1: Blend the Fresh Ingredients
Start by placing your peeled and chopped cucumbers into a blender or food processor. Add the creamy Greek yogurt, chopped fresh dill, zesty lemon juice, minced garlic, water or vegetable broth, and olive oil. These ingredients combine to form the core flavor profile, ensuring every spoonful is cool and refreshing.
Step 2: Achieve the Perfect Texture
Blend everything until perfectly smooth. If you prefer a thinner soup, gradually add more water or vegetable broth, blending after each addition, until you reach your ideal consistency. The texture should be velvety yet light enough to be truly refreshing.
Step 3: Season and Blend Again
Season the mixture with salt and pepper according to your taste. Blend once more to distribute the seasoning evenly throughout the soup, ensuring that every bite bursts with perfectly balanced flavors.
Step 4: Chill Thoroughly
Transfer the blended soup into a bowl or airtight container and refrigerate for at least one hour. Chilling not only enhances the soup’s refreshing quality but also allows the flavors to meld together more deeply, creating an even more harmonious taste.
Step 5: Garnish and Serve
Before serving, add your choice of garnishes. Extra dill sprigs, thin cucumber slices, or a gentle drizzle of olive oil not only enhance the look but also add subtle layers of flavor and texture to each serving.
How to Serve Cold Cucumber Soup with Yogurt and Dill Recipe
Garnishes
Garnishes transform this simple soup into an elegant dish. Fresh dill sprigs give a beautiful pop of green and herbal aroma, while thin cucumber ribbons add a crisp texture. A final drizzle of high-quality olive oil adds silkiness and a touch of richness that rounds out the refreshing acidity and creaminess.
Side Dishes
This soup pairs wonderfully with light, summery sides. Think crusty artisan bread or warm pita to soak up the flavors, or a simple mixed green salad dressed in lemon vinaigrette for an ultra-light meal. For something heartier, grilled chicken or fish served alongside can turn this into a complete and satisfying lunch or dinner.
Creative Ways to Present
Why not serve this Cold Cucumber Soup with Yogurt and Dill Recipe in elegant shot glasses for a party appetizer or in chilled ramekins for a more formal vibe? Adding edible flowers or a sprinkle of toasted nuts on top adds a fun textural contrast and makes the dish visually stunning. Dressing the rim of each bowl with lemon zest or a tiny pinch of smoked paprika also adds creative flair and flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Cold Cucumber Soup with Yogurt and Dill Recipe stores beautifully in the refrigerator for up to 2 days. Keep it in an airtight container to preserve its fresh flavor and texture. Before serving leftovers, give the soup a quick stir and taste to adjust seasoning as needed.
Freezing
Because Greek yogurt can change texture when frozen, freezing this soup isn’t highly recommended. The gooey consistency won’t be the same once thawed, so it’s best enjoyed fresh or within the refrigerated storage timeframe.
Reheating
This soup is traditionally served cold, so reheating is not required. Instead, take it out of the fridge and let it sit at room temperature for about 10 minutes if it’s too cold or stiff. A quick stir will bring the soup back to its luscious, smooth state ready to enjoy.
FAQs
Can I use regular yogurt instead of Greek yogurt?
You can substitute regular yogurt, but Greek yogurt’s thicker, creamier texture makes the soup especially rich and satisfying. If you use regular yogurt, try straining it through cheesecloth beforehand to remove excess whey.
Is this soup vegan-friendly?
Not as written, since it includes Greek yogurt. However, you can try using a plant-based yogurt alternative, such as coconut or almond yogurt, though the flavor will differ slightly.
Can I add other herbs besides dill?
Absolutely! Fresh mint or chives also complement cucumber beautifully and offer a different, refreshing twist to the soup. Feel free to experiment and find your favorite herb combination.
What if I don’t like garlic?
You can reduce the garlic to half a clove or omit it altogether if you prefer a milder taste. The soup will still be flavorful thanks to the dill and lemon juice.
Can this soup be served as a main course?
It works wonderfully as a light starter or side, but if you want to serve it as a main dish, consider adding diced avocado or a handful of cooked chickpeas to add substance and keep you full.
Final Thoughts
There’s something truly special about the Cold Cucumber Soup with Yogurt and Dill Recipe that makes it feel like a little gift for your senses. It’s fresh, creamy, and delightfully light, perfect for any occasion when you want to impress with minimal fuss. Trust me, once you try this at home, it’ll become your go-to for warm days, casual lunches, or elegant starters. So grab those cucumbers and give it a whirl—you won’t regret it!
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Cold Cucumber Soup with Yogurt and Dill Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This refreshing Cold Cucumber Soup with Yogurt and Dill is a perfect light and cooling appetizer or snack for hot days. Made with fresh cucumbers, creamy Greek yogurt, fragrant dill, and a hint of garlic and lemon, this no-cook soup blends effortlessly to create a smooth, tangy, and herbaceous flavor profile. Chilled to perfection, it’s an easy yet elegant way to enjoy a healthy vegetable-based dish with a Mediterranean flair.
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, plain Greek yogurt, chopped fresh dill, lemon juice, minced garlic, water, and olive oil.
- Blend Until Smooth: Blend the mixture until it reaches a smooth and creamy consistency. Add more water or vegetable broth as needed if the soup is too thick to reach your desired texture.
- Season the Soup: Add salt and pepper to taste and blend again briefly to evenly distribute the seasoning throughout the soup.
- Chill the Soup: Transfer the blended soup into a bowl and refrigerate it for at least 1 hour to allow the flavors to meld together and the soup to become cold and refreshing.
- Garnish and Serve: Before serving, garnish the chilled soup with extra dill, cucumber slices, or a drizzle of olive oil for added freshness and visual appeal.
Notes
- For a thinner consistency, adjust the water or vegetable broth amount according to your preference.
- Use plain Greek yogurt for a thicker and creamier texture; low-fat or regular yogurt can also be used based on dietary needs.
- This soup can be made a few hours in advance and stored in the refrigerator for up to 2 days.
- For a vegan version, substitute Greek yogurt with unsweetened coconut yogurt or a plant-based yogurt alternative.
- Adjust garlic quantity if you prefer a milder garlic flavor.
