If you are searching for a refreshingly light dish that perfectly balances coolness with zest, the Cold Cucumber Soup with Yogurt and Dill Recipe is your new best friend. This soup is wonderfully creamy yet crisp, bringing together the fresh, garden-like flavors of cucumber and dill with the tangy richness of Greek yogurt. It is an ideal summer starter or a light meal that delights the palate and cools you down without weighing you down. The subtle garlic and lemon juice add just the right punch, making each spoonful irresistibly bright and nourishing.
Ingredients You’ll Need
This Cold Cucumber Soup with Yogurt and Dill Recipe uniquely thrives on simple ingredients, each carefully chosen to create a harmonious blend of tastes and textures. Every component plays a vital role, whether enhancing the creaminess, adding brightness, or contributing to the soup’s vibrant color.
- 2 large cucumbers, peeled and chopped: Provides the cooling base of the soup with a fresh, hydrating crunch.
- 1 cup plain Greek yogurt: Adds creaminess and a tangy depth that balances the cucumbers perfectly.
- 1/4 cup fresh dill, chopped: Infuses the soup with an aromatic, herbaceous note that’s signature to this dish.
- 1/4 cup lemon juice: Brightens the flavor with a zesty, citrus punch.
- 1 small garlic clove, minced: Offers a subtle, savory undertone to round out the fresh ingredients.
- 1/2 cup water (or vegetable broth for more flavor): Adjusts consistency while adding either neutrality or an extra layer of complexity depending on choice.
- 1 tablespoon olive oil: Smooths the texture and adds a rich, silky finish.
- Salt and pepper to taste: Essential for balancing and enhancing all the vibrant flavors.
How to Make Cold Cucumber Soup with Yogurt and Dill Recipe
Step 1: Prep and Blend Your Fresh Ingredients
Start by peeling and chopping your cucumbers so they blend smoothly. Pop the cucumbers into a blender with Greek yogurt, fresh dill, fragrant minced garlic, lemon juice, and olive oil. Add the water or vegetable broth to help everything come together easily. This mix will create the signature creamy and refreshing base, bursting with garden-fresh flavor and velvety texture.
Step 2: Blend Until Silky Smooth
Blend your mixture until perfectly smooth. If the texture feels too thick, feel free to add a splash more water or broth to reach your ideal consistency. This gives the soup a lovely, light flow that’s easy to sip while keeping it satisfying.
Step 3: Season Just Right
Once the soup is smooth, season with salt and freshly cracked black pepper to taste. Blend once more so the seasoning is fully incorporated. Seasoning is the secret step that lifts out the flavors and rounds everything out beautifully.
Step 4: Chill and Let the Flavors Marry
Transfer your luscious cucumber-yogurt mixture to a bowl and refrigerate for at least one hour. This chilling step is crucial; it allows the soup to develop a refreshing crispness and lets the flavors mingle harmoniously. The result is a rejuvenating soup that feels like cool breezes on a warm day.
Step 5: Garnish and Serve
Before serving, add your favorite garnishes such as extra dill sprigs, thin cucumber slices, or a delicate drizzle of olive oil to elevate the presentation and add a burst of aroma and texture.
How to Serve Cold Cucumber Soup with Yogurt and Dill Recipe
Garnishes
Garnishing this Cold Cucumber Soup with Yogurt and Dill Recipe thoughtfully can elevate the experience from simple to spectacular. Fresh dill sprigs highlight the herbal note, while thin cucumber slices add visual appeal and a touch of crunch. A drizzle of high-quality olive oil right before serving lends a beautiful sheen and a silky mouthfeel that rounds off each spoonful.
Side Dishes
This soup pairs wonderfully with crisp, warm flatbreads or a crusty baguette to mop up every last drop. A light green salad loaded with fresh herbs or a tangy feta and tomato salad complements the smooth and cool flavors beautifully, making your meal feel effortlessly balanced and refreshing.
Creative Ways to Present
For a fun twist, serve the Cold Cucumber Soup with Yogurt and Dill Recipe in chilled glass cups or Mason jars for a modern, picnic-ready presentation. You can also swirl in a bit of pesto or sprinkle toasted seeds on top to add a burst of flavor and texture, making it visually inviting and even more delicious.
Make Ahead and Storage
Storing Leftovers
This soup keeps very well in the refrigerator for up to 2 days when stored in an airtight container. Because it’s best served cold, you can conveniently prepare it ahead of time and enjoy it chilled whenever you like. Just give it a quick stir before serving.
Freezing
Freezing is not recommended for this Cold Cucumber Soup with Yogurt and Dill Recipe because the yogurt can separate and lose its creamy texture once thawed. For maintaining the soup’s fresh and silky qualities, it’s best enjoyed fresh or refrigerated only.
Reheating
Since this is a cold soup, reheating is unnecessary and not advisable. Simply pull it from the fridge, give it a gentle stir, and serve chilled for the best flavor and texture.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Yes, you can substitute regular plain yogurt, but keep in mind that Greek yogurt’s thicker texture adds creaminess that regular yogurt might lack. If using regular yogurt, you may want to strain it slightly to remove excess liquid.
Is it possible to make this soup vegan?
Absolutely! Swap out Greek yogurt for a plant-based yogurt like coconut or almond milk yogurt for a vegan version while maintaining the creamy texture and tangy flavor.
Can I add other herbs besides dill?
While dill is the classic choice and pairs beautifully with cucumber, you can experiment with fresh mint or chives for a different yet delightful herbal note.
How long should I chill the soup before serving?
Chilling for at least one hour is ideal to let the flavors marry and to serve it cold. If you’re short on time, even 30 minutes in the fridge will help, but an hour really makes a difference.
Can I adjust the thickness of the soup?
Definitely! This Cold Cucumber Soup with Yogurt and Dill Recipe is very flexible. Simply add more water or vegetable broth to thin it out, or reduce the liquid slightly for a thicker, creamier texture.
Final Thoughts
This Cold Cucumber Soup with Yogurt and Dill Recipe is a wonderfully easy way to bring fresh, vibrant flavors to your table, especially on warm days when you crave something cool and satisfying. It’s quick to make, requires minimal ingredients, and offers a beautiful balance of creamy, tangy, and herbaceous notes. Give it a try—you might just find it becomes one of your favorite go-to recipes for light lunches, entertaining, or a soothing starter that everyone will love!
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Cold Cucumber Soup with Yogurt and Dill Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
- Diet: Low Fat
Description
A refreshing and creamy cold cucumber soup made with Greek yogurt, fresh dill, and a hint of lemon juice. Perfect for a light appetizer or a cooling dish on a warm day, this soup blends simple ingredients into a smooth and flavorful treat that is easy to prepare and delicious served chilled.
Ingredients
Main 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
- Drizzle of olive oil
Instructions
- Combine Ingredients: In a blender or food processor, add the peeled and chopped cucumbers, Greek yogurt, fresh dill, lemon juice, minced garlic, water, and olive oil. This mixture forms the base of the soup.
- Blend Smooth: Blend the mixture until completely smooth. If the soup is too thick, add more water or vegetable broth gradually to reach your preferred consistency.
- Season: Add salt and pepper to taste and blend again briefly to incorporate the seasoning evenly throughout the soup.
- Chill: Pour the blended soup into a bowl, cover, and refrigerate for at least 1 hour to chill fully and allow the flavors to meld.
- Serve: Before serving, garnish the soup with extra fresh dill, cucumber slices, or a drizzle of olive oil to enhance the flavor and presentation.
Notes
- For a richer flavor, substitute water with vegetable broth.
- Adjust garlic and lemon juice quantities to taste for more tang or spice.
- This soup is best served cold and should be consumed within 2 days for freshness.
- Greek yogurt can be replaced with a dairy-free alternative for a vegan version.
