Cold Cucumber Soup with Yogurt and Dill Recipe

Get ready to fall in love with Cold Cucumber Soup with Yogurt and Dill—a dish that perfectly captures summer in every silky, tangy spoonful! This no-cook Mediterranean-inspired soup is unbelievably refreshing, creamy yet light, and bursting with herbal flavor thanks to plenty of dill and a squeeze of lemon. Whether you need a cooling lunch or an elegant first course, this soup delivers on both flavor and presentation, making your table feel special with minimal effort.

this Recipe

Ingredients You’ll Need

Every ingredient in Cold Cucumber Soup with Yogurt and Dill works hard to create a blend of coolness, creaminess, and brightness. You’ll appreciate how a handful of fresh, everyday items become something extraordinary when combined in just the right way!

• Cucumbers: The star of the show; choose large, firm cucumbers for maximum juiciness and a super crisp texture.
• Plain Greek Yogurt: Go for full-fat if possible for the dreamiest, lushest base with plenty of protein.
• Fresh Dill: Adds a signature grassy, aromatic note that sets this soup apart—don’t skimp!
• Lemon Juice: Just a couple tablespoons brighten the entire bowl and keep the flavors vivid.
• Garlic: A single clove wakes everything up with its subtle sharpness—no need for more.
• Olive Oil: Adds a hint of richness and luxe mouthfeel; choose a good quality extra-virgin oil if you can.
• Salt: Essential for bringing out the flavors of the fresh veggies and herbs.
• Black Pepper: A little pepper gives the soup gentle warmth and complexity.
• Cold Water: Use as needed to reach your favorite consistency—some folks like it thick, others silky and sippable!
• Optional Toppings: Try extra cucumber slices, more fresh dill, or a drizzle of fruity olive oil for beautiful finishing touches.

How to Make Cold Cucumber Soup with Yogurt and Dill

Step 1: Prep Your Ingredients

Start by peeling, seeding, and roughly chopping those cucumbers. This simple prep step means your soup will blend together instantly, with no bitter skins or pesky seeds to distract from the smooth, green elegance you’re aiming for!

Step 2: Add Everything to the Blender

Toss your chopped cucumbers, Greek yogurt, fresh dill, lemon juice, garlic, olive oil, salt, and black pepper straight into your blender. Full, aromatic scents should hit you right away—and you’ll see the beautiful mix of green and white waiting to come together.

Step 3: Blend Until Velvety Smooth

Secure the lid, and blitz everything until you have a smooth, pale-green soup. Start adding cold water gradually as you blend, stopping when the texture is exactly how you like it, whether thick and dip-like or fluid enough to sip from a mug.

Step 4: Taste and Adjust

Give your Cold Cucumber Soup with Yogurt and Dill a taste—maybe a little extra salt or squeeze of lemon is all it needs to hit that perfect flavor high note. Feel free to sneak in a few fresh mint leaves or even swap some cucumber for zucchini for an extra-refined twist.

Step 5: Chill and Serve

Pour the soup into a bowl or pitcher, cover, and chill it for at least an hour. This step transforms the flavors; the soup gets colder, creamier, and more vibrant as it rests. Serve extra cold, garnished however your heart desires!

How to Serve Cold Cucumber Soup with Yogurt and Dill

Garnishes

Garnishing your Cold Cucumber Soup with Yogurt and Dill isn’t just about looks—it adds flavor punches and irresistible visuals! Try a sprinkle of chopped dill, thinly sliced cucumbers, or a swirling drizzle of olive oil for elegance. A few edible flowers or microgreens can really make the color pop, impressing anyone at your table.

Side Dishes

Pair this soup with Mediterranean-inspired appetizers like warm pita, crispy chickpea fritters, or a fresh Greek salad. If you’re serving it as part of a bigger meal, a plate of grilled seafood or lemony roast chicken is a glorious match for the soup’s bright flavors.

Creative Ways to Present

For a fun twist, serve Cold Cucumber Soup with Yogurt and Dill in shot glasses or little jars as an amuse bouche at a garden party. You could even pour the soup into hollowed-out cucumber cups for a playful presentation, perfect for summer entertaining or a breezy lunch with friends.

Make Ahead and Storage

Storing Leftovers

To keep leftovers fresh, transfer your soup into an airtight container and refrigerate for up to 2 days. Give it a quick stir before serving—sometimes the liquid can separate a bit, but it comes right back together.

Freezing

While it’s best enjoyed fresh, you can freeze Cold Cucumber Soup with Yogurt and Dill in a pinch. Pour it into a freezer-safe container, leaving room for expansion, and freeze for up to a month. Thaw overnight in the fridge and blend briefly to restore texture—the yogurt may become slightly grainy, but the flavor endures!

Reheating

This one’s a breeze: no heating required! Just remove the soup from the refrigerator, stir or blend again if needed, and you’re set. If it’s been frozen, defrost completely and give it a good whisk to smooth things out before pouring into bowls or cups.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Absolutely! Regular yogurt will yield a slightly thinner, lighter soup—just reduce the amount of cold water added, or enjoy as-is for a different twist on Cold Cucumber Soup with Yogurt and Dill.

How do I make this vegan?

Swap the Greek yogurt for a thick, unsweetened plant-based yogurt, such as coconut or almond yogurt. Double-check your olive oil and vegetable options to ensure everything is dairy-free and plant-based.

Is this soup kid-friendly?

Kids often adore the cool, mild taste of cucumber and the creamy tang of yogurt. If garlic is a little intense, start with just half a clove, blend, and taste. You can also make it fun by letting little ones add their favorite toppings.

What if I don’t have fresh dill?

Dried dill works in a pinch; use about one-third the amount called for with fresh, since its flavor is more concentrated. Alternatively, try fresh mint or parsley for a different herbal note in your Cold Cucumber Soup with Yogurt and Dill.

Can I make this ahead for a party?

Definitely! Cold Cucumber Soup with Yogurt and Dill is actually at its best when made in advance and well chilled. Blend it up the day before, cover tightly, and serve straight from the fridge for fuss-free entertaining.

Final Thoughts

There’s something incredibly satisfying about how easy, healthy, and downright delicious Cold Cucumber Soup with Yogurt and Dill can be. Whether you’re savoring a bowl on your porch or serving a crowd at your next gathering, it’s sure to become a summertime classic in your kitchen. Give it a try, and let its cool, creamy charm win you over!

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