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Cold Cucumber Soup with Yogurt and Dill

This cold cucumber soup blends fresh cucumbers, creamy yogurt, and dill into a smooth, cooling dish that’s light, nourishing, and ideal for warm days.
Print Recipe
Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Lunch
Cuisine: eastern european, Mediterranean
Calories: 140
Ingredients Equipment Method

Ingredients
  

For the Soup Base
  • 2 large English cucumbers peeled and chopped
  • 1½ cups plain Greek yogurt full-fat or low-fat
  • 1 clove garlic finely minced
  • 2 tablespoons fresh lemon juice or white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • Salt to taste
  • Freshly ground black pepper to taste
Fresh Herbs and Flavor
  • ¼ cup fresh dill finely chopped
  • 2 tablespoons fresh parsley or chives optional
Optional Add-Ins
  • Splash of cold water or buttermilk to thin
  • Pinch of ground cumin or white pepper
  • Grated cucumber reserved for garnish

Equipment

  • Blender or food processor
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Mixing spoon
  • Airtight container (for chilling and storage)

Method
 

Prepare the Cucumbers
  1. 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.
  2. This step helps prevent the soup from becoming diluted.
Blend the Base
  1. Add the chopped cucumbers, yogurt, garlic, lemon juice, olive oil, salt, and pepper to a blender or food processor.
  2. Blend until completely smooth. The texture should be creamy and uniform, with no visible cucumber chunks.
Add the Herbs
  1. Add fresh dill and any additional herbs. Pulse briefly to incorporate. You want the herbs evenly distributed without fully pureeing them into the soup.
  2. Taste and adjust seasoning as needed.
Adjust Consistency
  1. If the soup is too thick, add a small splash of cold water, buttermilk, or extra lemon juice. Blend again briefly.
  2. The ideal texture is spoonable but light.
Chill Before Serving
  1. 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.