Chilled Cucumber Soup with Yogurt and Dill
The ultimate antidote to a summer heatwave, this soup is a crisp, "spa-day-in-a-bowl" blend of hydrating cucumbers and tangy Greek yogurt. It requires zero cooking and just five minutes in a blender for a silky, herb-flecked finish that’s as refreshing as it is effortless.
Ingredients
- 3 large English cucumbers, peeled and chopped
- 2 cups plain Greek yogurt (full-fat or low-fat)
- 2 cloves garlic, minced
- 3 tbsp fresh lemon juice
- 3–4 tbsp fresh dill, finely chopped
- 2 tbsp extra virgin olive oil
- ½ tsp sea salt (to taste)
- ¼ tsp black pepper
- ¼ cup chilled water (optional, to adjust consistency)
- Optional garnishes
- Sliced cucumbers
- Chopped dill
- Lemon zest
- Olive oil drizzle
- Crushed ice for extra-cold serving
Instructions
- Prep Cucumbers : Peel and roughly chop cucumbers. Remove seeds if desired for smoother texture.
- Combine Ingredients : Add cucumbers, yogurt, garlic, lemon juice, dill, olive oil, salt, and pepper to a blender.
- Blend Until Creamy : Blend until completely smooth; add cold water if too thick.
- Taste u0026 Adjust : Add more lemon or salt if needed — flavor brightens when cold.
- Chill : Refrigerate 1–2 hours for flavors to develop.
- Serve Cold : Pour into bowls and garnish beautifully!