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Fresh Chilled Cucumber and Dill Soup

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A light, refreshing, and creamy chilled cucumber soup with Greek yogurt and fresh dill, perfect for hot summer days.

Ingredients

Scale
  • 2 medium large cucumbers (about 500g / 1.1 lbs), peeled and roughly chopped
  • 1 cup (240ml) Greek yogurt, full-fat or low-fat
  • 2 tablespoons fresh dill, finely chopped
  • 1 small clove garlic, minced
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup (120ml) cold water

Instructions

  1. Peel the cucumbers to remove the waxy skin, then chop into 1-inch (2.5 cm) chunks.
  2. In a blender or food processor, combine chopped cucumbers, Greek yogurt, minced garlic, fresh dill, lemon juice, olive oil, salt, and black pepper.
  3. Pulse a few times to break down cucumbers, then blend continuously for 1-2 minutes until silky and creamy. Add cold water gradually to reach desired consistency.
  4. Taste and adjust seasoning with more lemon juice, dill, salt, or pepper as needed.
  5. Transfer soup to a bowl or airtight container, cover, and refrigerate for at least 1 hour to chill and meld flavors.
  6. Stir before serving and garnish with fresh dill sprigs or cucumber slices.

Notes

Peeling cucumbers is optional but helps avoid bitterness. Use full-fat Greek yogurt for best creaminess. Soup tastes better after chilling overnight. For dairy-free, substitute Greek yogurt with unsweetened coconut yogurt. Adjust thickness with cold water. Fresh dill is preferred over dried. Garlic flavor mellows with chilling.

Nutrition

Keywords: chilled cucumber soup, dill soup, summer soup, healthy soup, Greek yogurt soup, cold soup, easy soup recipe

Find it online: https://piperplate.com/fresh-chilled-cucumber-and-dill-soup-recipe-easy-healthy-summer-soup/