Dreamy Chilled Cucumber and Dill Soup
Experience instant refreshment with this velvety smooth, no-cook soup. It beautifully blends the cool flavor of English cucumbers with the bright, herbaceous punch of fresh dill and a creamy, tangy finish from Greek yogurt. Perfect as an elegant starter or a light, healthy lunch on a hot day.
Equipment
- High-speed blender
- Knife
- Cutting board
- Large bowl or pitcher
- Spatula
- Measuring cups and spoons
- Serving bowls or glasses
Ingredients
- 2 large English cucumbers, washed and roughly chopped
- 1 cup full-fat plain Greek yogurt
- ½ cup fresh dill, packed stems are okay
- 1 clove garlic, peeled
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- ¼ cup cold vegetable broth or water, plus more to thin
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- For Garnish: Extra dill fronds, a swirl of olive oil, thin cucumber slices
Instructions
- Wash the English cucumbers thoroughly. Trim the ends and roughly chop them. There is no need to peel the thin skin.
- Place the chopped cucumbers, Greek yogurt, fresh dill, garlic clove, lemon juice, and 1 tablespoon of olive oil into the carafe of a high-speed blender.
- Add 1/4 cup of cold vegetable broth or water. Season generously with salt and pepper.
- Secure the lid and blend, starting on low speed and gradually increasing to high. Blend for 60-90 seconds until the soup is completely smooth and velvety.
- Check the consistency. If the soup is thicker than you'd like, add more broth or water, one tablespoon at a time, and blend briefly until you reach your desired thickness.
- Pour the soup into a large bowl or pitcher, cover, and refrigerate for at least 2 hours, or preferably 4, to allow the flavors to meld and the soup to chill completely.
- Before serving, stir the chilled soup and taste for seasoning. Adjust salt, pepper, or lemon juice as needed, as cold temperatures can dull flavors.
- Ladle into chilled bowls or glasses. Garnish with a swirl of extra virgin olive oil, a few fresh dill fronds, and a thin slice of cucumber.
Notes
Key Tips: Use English or Persian cucumbers for the best flavor and texture, as standard cucumbers can be bitter. Do not skip the chilling time; it is crucial for developing the flavor. Cold dishes often need more seasoning, so taste and adjust salt and lemon juice just before serving.
Variations: For an even creamier soup, add half a ripe avocado to the blender. For extra protein and flavor, top with smoked salmon, poached shrimp, or crispy prosciutto. For crunch, add toasted pumpkin seeds, slivered almonds, or crumbled feta cheese.
Substitutions: Sour cream or kefir can replace Greek yogurt. For a dairy-free version, use plain unsweetened coconut or almond yogurt. Fresh mint or parsley can be used instead of dill. Lime juice can substitute for lemon juice.
Variations: For an even creamier soup, add half a ripe avocado to the blender. For extra protein and flavor, top with smoked salmon, poached shrimp, or crispy prosciutto. For crunch, add toasted pumpkin seeds, slivered almonds, or crumbled feta cheese.
Substitutions: Sour cream or kefir can replace Greek yogurt. For a dairy-free version, use plain unsweetened coconut or almond yogurt. Fresh mint or parsley can be used instead of dill. Lime juice can substitute for lemon juice.