Cold Cucumber Soup with Yogurt and Dill Recipe

There’s nothing quite as cooling or invigorating as a bowl of Cold Cucumber Soup with Yogurt and Dill on a sweltering summer afternoon. This silky, herbaceous soup is a breeze to whip up—requiring nothing more than a blender and a handful of crisp, fresh ingredients. With its creamy tang, subtle garlicky bite, and aromatic dill, this dish brings Mediterranean sunshine right into your kitchen. Whether you’re looking for a light appetizer, a refreshing lunch, or a unique dinner party starter, Cold Cucumber Soup with Yogurt and Dill is hands-down one of my favorite ways to hit the culinary reset button.

this Recipe

Ingredients You’ll Need

The magic of Cold Cucumber Soup with Yogurt and Dill lies in its simplicity. Each ingredient plays a vital role in building layers of flavor, creaminess, and color that make this soup such a standout on a hot day.

• Cucumbers: Peeled and diced, they’re the hydrating base and bring a mild, refreshing crunch.
• Plain Greek Yogurt: Delivers irresistible creaminess and a gentle tang that balances the coolness of the cucumber.
• Garlic: Just one clove, minced, adds zippy depth without overpowering the soup.
• Fresh Dill: Chopped and abundant, dill’s herby aroma is absolutely essential for that classic flavor.
• Lemon Juice: Brightens every bite and enhances the soup’s natural freshness.
• Olive Oil: A drizzle goes a long way by giving a little extra richness and silky texture.
• Salt: Just enough to coax out all the savory notes in the yogurt and cucumber.
• Black Pepper: Provides a gentle kick and rounds out the flavors.
• Cold Water or Vegetable Broth: Optional, for adjusting the consistency—use as needed until the soup is just the way you like it.

How to Make Cold Cucumber Soup with Yogurt and Dill

Step 1: Prepare the Ingredients

Start by peeling and dicing your cucumbers for a velvety smooth finish. Make sure to mince the garlic finely and chop up that fresh dill—these little details will ensure every spoonful of Cold Cucumber Soup with Yogurt and Dill bursts with balanced flavor and an herby punch.

Step 2: Blend Everything Together

Add your diced cucumbers, Greek yogurt, minced garlic, fresh dill, lemon juice, olive oil, salt, and black pepper into the bowl of a blender or food processor. Blitz everything until silky smooth and creamy, scraping down the sides as needed. If the mixture seems thick, pour in cold water or vegetable broth a bit at a time, blending until you reach your preferred consistency.

Step 3: Chill Thoroughly

Pour the mixture into a bowl, cover, and let it chill in the fridge for at least one hour. Don’t rush this step—chilling allows all the flavors of Cold Cucumber Soup with Yogurt and Dill to meld beautifully and the soup to become extra refreshing.

Step 4: Serve and Garnish

Once nice and cold, ladle the soup into bowls. Top each serving with a little extra dill, a drizzle of good olive oil, or even a few cucumber slices for contrast. Now your Cold Cucumber Soup with Yogurt and Dill is ready to dazzle on the table!

How to Serve Cold Cucumber Soup with Yogurt and Dill

Garnishes

Think of garnishes as the finishing touch that heightens both flavor and presentation. Extra chopped dill is always a classic, but a swirl of olive oil, a sprinkle of cracked black pepper, or a few slices of radish or cucumber on top can take your Cold Cucumber Soup with Yogurt and Dill to the next level. For a touch of heat, a pinch of cayenne never hurts!

Side Dishes

Pair this soup with crusty sourdough, a fluffy pita, or a bright tomato and feta salad for a balanced meal. If you’re going picnic-style, add some marinated olives or simple white bean dip alongside your Cold Cucumber Soup with Yogurt and Dill for a Mediterranean feast.

Creative Ways to Present

Try serving the soup chilled in shot glasses for a fun summer party appetizer, or pour it into small mason jars for picnics and lunches on the go. Individual bowls topped with edible flowers or microgreens will also bring an extra splash of summertime color and charm to your Cold Cucumber Soup with Yogurt and Dill.

Make Ahead and Storage

Storing Leftovers

Any leftover Cold Cucumber Soup with Yogurt and Dill keeps beautifully in an airtight container in the refrigerator for up to two days. The flavors continue to develop as it sits, making the soup even tastier the next day!

Freezing

Because of the yogurt base, freezing is not recommended. The soup’s creamy texture may separate or become grainy once thawed, so it’s best enjoyed fresh or from the fridge.

Reheating

No reheating necessary—this soup is meant to be enjoyed delightfully cold! If it separates at all in the fridge, simply give it a good stir or quick blitz with the blender before serving.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Absolutely! Regular plain yogurt will give you a lighter, slightly less thick texture. For even more tang, try mixing in a splash of buttermilk as mentioned in the recipe notes.

What can I use instead of dill?

Fresh mint, parsley, or even chives make wonderful substitutions or additions if you want to change things up in your Cold Cucumber Soup with Yogurt and Dill. Each herb adds its own twist!

How can I make this soup vegan?

Swap the Greek yogurt for a plant-based yogurt (coconut or cashew are nice and mild). Use a splash of non-dairy milk or veggie broth to help blend everything smooth.

Can I add extra vegetables or toppings?

Definitely! Sliced radishes, diced avocado, or a handful of microgreens make colorful, tasty additions. For more texture, a sprinkle of toasted seeds or nuts is lovely on top.

Is this Cold Cucumber Soup with Yogurt and Dill gluten-free?

Yes! As written, this soup is naturally gluten-free and perfect for those following a vegetarian or low-carb lifestyle.

Final Thoughts

If you’re looking for a new summer ritual or simply want an effortless, elegant way to enjoy garden-fresh produce, Cold Cucumber Soup with Yogurt and Dill is destined to become a go-to favorite. Gather your ingredients, give that blender a whirl, and treat yourself to a cool, creamy bowl—your tastebuds will thank you!

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