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
