Cold cucumber soup with yogurt and dill is one of those quietly elegant dishes that proves simple ingredients can deliver remarkable flavor. Light, cooling, and naturally refreshing, this soup is ideal for warm days when you want something nourishing but don’t want to turn on the stove. It’s creamy without being heavy, tangy without being sharp, and deeply refreshing with every spoonful.
This style of chilled cucumber soup appears across many cuisines—from Eastern European yogurt-based soups to Mediterranean mezze-inspired bowls. What ties them all together is balance: crisp cucumber, creamy yogurt, fresh herbs, and just enough acidity to wake everything up. When made well, this soup feels clean, intentional, and satisfying.
Whether you serve it as a starter, a light lunch, or a cooling side dish, cold cucumber soup with yogurt and dill is a recipe worth mastering.
Why This Cold Cucumber Soup Works So Well
This recipe has lasting appeal because it checks so many boxes at once:
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Naturally cooling and hydrating
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High in protein when made with Greek yogurt
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No cooking required
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Ready in minutes
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Elegant enough for guests, easy enough for everyday meals
It’s also flexible. You can keep it thick and spoonable, or thin it slightly to sip from a glass on especially hot days.
Equipment
Before you start, gather the following kitchen tools:
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Blender or food processor
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Cutting board
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Sharp knife
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Measuring cups and spoons
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Mixing spoon
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Airtight container (for chilling and storage)
Ingredients List
For the Soup Base
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2 large English cucumbers, peeled and chopped
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1½ cups plain Greek yogurt (full-fat or low-fat)
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1 clove garlic, finely minced
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2 tablespoons fresh lemon juice or white wine vinegar
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2 tablespoons extra virgin olive oil
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Salt, to taste
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Freshly ground black pepper, to taste
Fresh Herbs and Flavor
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¼ cup fresh dill, finely chopped
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2 tablespoons fresh parsley or chives (optional)
Optional Add-Ins
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Splash of cold water or buttermilk (to thin)
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Pinch of ground cumin or white pepper
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Grated cucumber reserved for garnish
Timing & Servings
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Prep Time: 15 minutes
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Chill Time: 30–60 minutes
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Total Time: 45–75 minutes
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Servings: 4
How to Make Cold Cucumber Soup with Yogurt and Dill
This soup is simple, but technique matters. Follow these steps for the best texture and flavor.
Step 1. Prepare the Cucumbers
Peel the cucumbers if the skin is thick or waxy. Chop them into chunks for easier blending. If your cucumbers are very watery, you can lightly salt them and let them drain for 10 minutes, then pat dry.
This step helps prevent the soup from becoming diluted.
Step 2. Blend the Base
Add the chopped cucumbers, yogurt, garlic, lemon juice, olive oil, salt, and pepper to a blender or food processor.
Blend until completely smooth. The texture should be creamy and uniform, with no visible cucumber chunks.
Step 3. Add the Herbs
Add fresh dill and any additional herbs. Pulse briefly to incorporate. You want the herbs evenly distributed without fully pureeing them into the soup.
Taste and adjust seasoning as needed.
Step 4. Adjust Consistency
If the soup is too thick, add a small splash of cold water, buttermilk, or extra lemon juice. Blend again briefly.
The ideal texture is spoonable but light.
Step 5. Chill Before Serving
Transfer the soup to an airtight container and refrigerate for at least 30 minutes. Chilling allows the flavors to meld and enhances the refreshing quality.
Expert Tips for the Best Flavor
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Use English cucumbers. They’re less bitter and have fewer seeds.
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Choose quality yogurt. Greek yogurt gives body and protein.
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Don’t skip chilling. Cold temperature is essential for balance.
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Season gradually. Cold soups need slightly more salt than warm dishes.
Flavor Variations to Try
Mediterranean-Inspired
Add a small handful of fresh mint and a drizzle of olive oil before serving.
Garlic-Forward
Roast the garlic lightly before blending for a mellow, sweet depth.
Vegan Version
Use unsweetened plant-based yogurt and a splash of lemon for acidity.
Spiced Twist
Add a pinch of ground cumin or coriander for subtle warmth.
Serving Suggestions
Cold cucumber soup with yogurt and dill works beautifully in many settings:
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As a starter before grilled chicken or fish
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Alongside warm pita or flatbread
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As part of a summer mezze platter
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Served in small glasses for gatherings
Garnish with fresh dill, olive oil, or finely diced cucumber for visual appeal.
Nutritional Facts (Per Serving, Approximate)
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Calories: 140–170
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Protein: 7–10g
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Carbohydrates: 8–10g
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Fat: 8–10g
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Fiber: 1–2g
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Sugar: 4–5g
Values vary based on yogurt type and serving size.
Storage and Make-Ahead Tips
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Refrigeration: Store in an airtight container for up to 3 days.
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Stir before serving: Natural separation may occur.
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Do not freeze: Freezing affects texture and consistency.
This soup is ideal for meal prep during warm weeks.
Health Benefits of Cucumber Yogurt Soup
This dish isn’t just refreshing—it’s nourishing:
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Cucumbers provide hydration and antioxidants
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Yogurt supports digestion and gut health
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Fresh herbs add vitamins and flavor without calories
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Low-calorie yet satisfying
It’s especially helpful during hot weather when appetite is low but nourishment is still important.
If homemade lunches are your style, you may also enjoy BBQ Chicken Flatbread, Turkey Avocado Club Sandwich, or Mediterranean Veggie Wraps.
Cold Cucumber Soup with Yogurt and Dill
Ingredients
Equipment
Method
- Peel the cucumbers if the skin is thick or waxy. Chop them into chunks for easier blending. If your cucumbers are very watery, you can lightly salt them and let them drain for 10 minutes, then pat dry.
- This step helps prevent the soup from becoming diluted.
- Add the chopped cucumbers, yogurt, garlic, lemon juice, olive oil, salt, and pepper to a blender or food processor.
- Blend until completely smooth. The texture should be creamy and uniform, with no visible cucumber chunks.
- Add fresh dill and any additional herbs. Pulse briefly to incorporate. You want the herbs evenly distributed without fully pureeing them into the soup.
- Taste and adjust seasoning as needed.
- If the soup is too thick, add a small splash of cold water, buttermilk, or extra lemon juice. Blend again briefly.
- The ideal texture is spoonable but light.
- Transfer the soup to an airtight container and refrigerate for at least 30 minutes. Chilling allows the flavors to meld and enhances the refreshing quality.
Conclusion
Cold cucumber soup with yogurt and dill is proof that thoughtful simplicity can be deeply satisfying. With just a handful of fresh ingredients and minimal effort, you get a dish that’s cooling, nourishing, and elegant. It’s the kind of recipe that fits effortlessly into summer routines, whether you’re hosting guests or just feeding yourself well on a busy day.
Once you make it, you’ll find yourself returning to it whenever the weather warms and your body craves something light, fresh, and calming.
Recipe FAQs
1. Can I make cold cucumber soup ahead of time?
Yes, it tastes even better after chilling for a few hours.
2. Is this soup healthy?
Yes, it’s low-calorie, high in protein, and very hydrating.
3. Can I use regular yogurt instead of Greek yogurt?
Yes, but the soup will be thinner. Adjust consistency as needed.
4. Does this soup freeze well?
No, freezing affects texture and causes separation.
5. What herbs work best besides dill?
Mint, chives, and parsley all pair well with cucumber.