Chilled Cucumber and Dill Soup Nirvana
A velvety, pale green elixir with the clean taste of cucumber, the bright punch of fresh dill, and a creamy tang from Greek yogurt. This refreshing, no-cook soup is effortlessly elegant and perfect for a hot day, coming together in under 15 minutes.
Equipment
- High-speed blender
- Knife
- Cutting board
- Large bowl or pitcher
- Spatula
- Serving bowls or glasses
Ingredients
- 2 large English cucumbers, roughly chopped
- 1.5 cups full-fat Greek yogurt
- ½ cup fresh dill, packed, roughly chopped
- 1 small garlic clove, peeled
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil, plus more for garnish
- 2-4 tablespoons cold water, as needed
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
Instructions
- Prep the ingredients: Roughly chop the English cucumbers (no peeling necessary). Roughly chop the fresh dill. Peel the garlic clove.
- Blend to smoothness: Place the chopped cucumbers, Greek yogurt, fresh dill, garlic clove, 2 tablespoons of lemon juice, and 2 tablespoons of olive oil into a high-speed blender. Add the salt and pepper. Blend on high for 60-90 seconds, or until completely smooth and velvety. If the mixture is too thick, add cold water one tablespoon at a time until it reaches a pourable consistency.
- Chill for flavor: Pour the soup into a glass bowl or pitcher, cover, and refrigerate for at least 1 hour, or up to 2 hours for the best flavor. This step is essential for the flavors to meld together.
- Adjust and serve: Once chilled, stir the soup well. Taste and adjust the seasoning with more salt or lemon juice if needed. Cold dishes often require more seasoning. Ladle into chilled bowls or glasses and garnish with a drizzle of extra virgin olive oil, a few fresh dill fronds, and another crack of black pepper.
Notes
For an even creamier soup, blend in half a ripe avocado. For substitutions, plain yogurt or sour cream can replace Greek yogurt, and fresh mint can be used instead of dill. For a dairy-free version, use unsweetened coconut or cashew yogurt. It is crucial to use thin-skinned English or Persian cucumbers; if using standard waxy cucumbers, they must be peeled and seeded to avoid bitterness. Do not skip the chilling step, as it is essential for the flavors to fully develop and meld.