This cold cucumber soup with yogurt and dill is the perfect refreshing dish for hot summer days. It’s creamy, tangy, and full of fresh flavors that make it an ideal appetizer or side dish. With just a few simple ingredients, this soup is easy to make and incredibly satisfying.
Why You’ll Love This Recipe
I absolutely love how refreshing and creamy this soup is! The cool cucumbers combined with the tangy Greek yogurt create a perfect balance of flavors. The fresh dill and lemon juice add a vibrant burst of flavor that pairs wonderfully with the subtle garlic. It’s light yet filling, making it perfect for a warm day. Plus, the soup is incredibly easy to make, with no cooking involved – just a quick blend, and it’s ready to chill in the fridge. Whether I’m serving it at a summer gathering or just enjoying a solo meal, it’s always a hit!
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, or a drizzle of olive oil
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a blender or food processor, combine the cucumbers, Greek yogurt, dill, lemon juice, garlic, water, and olive oil.
Blend until smooth, adding more water or vegetable broth if needed to reach your desired consistency.
Season with salt and pepper to taste, then blend again to combine.
Transfer the soup to a bowl and refrigerate for at least 1 hour to chill before serving.
When ready to serve, garnish with extra dill, cucumber slices, or a drizzle of olive oil.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 1 hour 10 minutes (including chilling)
Storage/Reheating
This soup is best enjoyed cold, and I love making it ahead of time. After making the soup, I store it in an airtight container in the fridge for up to 2 days. Since it’s served cold, there’s no need for reheating, making it a hassle-free dish. If I have leftovers, I simply pull it out of the fridge when I’m ready to enjoy it again.
Related Recipes:
FAQs
Can I use regular yogurt instead of Greek yogurt?
I prefer Greek yogurt because it’s thicker and creamier, which gives the soup a smooth texture. However, if you don’t have Greek yogurt, regular yogurt can be used as well, though the soup might be slightly less creamy.
Can I make this soup in advance?
Yes! In fact, I recommend making it ahead of time. The flavors really come together as the soup chills, and it can easily be stored in the fridge for up to 2 days.
Is this soup suitable for vegans?
You can make this soup vegan by swapping the Greek yogurt for a plant-based yogurt alternative (like coconut or almond yogurt). Just make sure to check that the yogurt is unsweetened for the best flavor balance.
Can I adjust the consistency of the soup?
Absolutely! If you prefer a thinner soup, I add more water or vegetable broth until I reach the desired consistency. For a thicker version, I use less liquid.
Can I add other herbs or spices?
Of course! While dill is a key flavor in this recipe, I love experimenting with adding fresh herbs like mint or parsley. A pinch of cumin or smoked paprika can also give the soup an extra layer of flavor if I’m in the mood for something a bit different.
Conclusion
This cold cucumber soup with yogurt and dill is a delightful, light dish that’s perfect for hot days when I want something refreshing and easy to make. With its creamy texture and fresh, tangy flavors, it’s become one of my go-to recipes. Whether served as an appetizer or as a side dish, it’s always a crowd-pleaser and a great way to cool off during the summer.
📖 Recipe:
Print
Cold Cucumber Soup with Yogurt and Dill
- Total Time: 1 hour 10 minutes (including chilling)
- Yield: 4 servings
- Diet: Vegetarian
Description
This cold cucumber soup with yogurt and dill is the ultimate refreshing summer dish. Creamy Greek yogurt blends beautifully with cool cucumbers and tangy lemon juice, while fresh dill and a hint of garlic elevate the flavor profile. Easy to make with no cooking involved, this chilled soup is a light, healthy, and satisfying appetizer or side dish perfect for hot days. A delightful, cool way to enjoy cucumbers!
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, or a drizzle of olive oil
Instructions
- In a blender or food processor, combine the cucumbers, Greek yogurt, dill, lemon juice, garlic, water, and olive oil.
- Blend until smooth. Add more water or vegetable broth as needed to achieve your desired consistency.
- Season with salt and pepper to taste, then blend again to combine.
- Transfer the soup to a bowl and refrigerate for at least 1 hour to chill.
- Before serving, garnish with extra dill, cucumber slices, or a drizzle of olive oil.
Notes
This soup is best served cold, making it perfect for meal prep or a refreshing snack.
If you want a thinner consistency, add more water or vegetable broth. For a thicker texture, reduce the liquid amount.
Vegan option: Swap Greek yogurt for a plant-based yogurt alternative (such as coconut or almond yogurt).
- Prep Time: 10 minutes
- Category: Soup, Appetizer, Side Dish
- Method: Blending
- Cuisine: Mediterranean, Summer
Nutrition
- Serving Size: 4 servings
- Calories: 100 kcal
