Chilled Cucumber Soup with Dill and Yogurt

Chilled Cucumber Soup with Dill and Yogurt is a refreshing, creamy, and cooling soup that’s perfect for warm weather. Inspired by Mediterranean and Eastern European flavors, this soup combines crisp cucumbers with tangy yogurt and fragrant dill to create a light yet satisfying dish.

It’s naturally hydrating, quick to prepare, and requires no cooking, making it ideal for hot days when you want something nourishing without turning on the stove. The gentle garlic and lemon notes add brightness, while yogurt gives the soup a smooth, velvety texture that feels both comforting and refreshing at the same time.

Why I Love This Recipe

I love this recipe because it’s cooling, simple, and incredibly soothing. The combination of yogurt and cucumber is naturally refreshing, while dill adds a fresh herbal aroma that instantly lifts the dish. It’s easy to make, light on the stomach, and perfect when you want something healthy yet flavorful.

Why This Is a Must-Try Dish

• No cooking required
• Perfect for hot summer days
• Light, healthy, and hydrating
• Naturally vegetarian and gluten-free
• Elegant enough for entertaining

Recipe Overview

• Course: Soup / Appetizer
• Cuisine: Mediterranean / Eastern European
• Preparation Time: 10 minutes
• Cooking Time: 0 minutes
• Chilling Time: 1 hour
• Servings: 4
• Calories (approx.): 120 kcal per serving

Ingredients

• 2 large cucumbers, peeled and chopped
• 1½ cups plain Greek yogurt
• 1 clove garlic, minced
• 2 tbsp fresh dill, finely chopped
• 1–2 tbsp lemon juice (to taste)
• 2 tbsp olive oil
• Salt, to taste
• Black pepper, to taste
• ¼ cup cold water (optional, for thinning)

Optional Garnishes

• Extra chopped dill
• Drizzle of olive oil
• Thinly sliced cucumber
• Cracked black pepper

Cooking Directions (Quick Method)

1. Blend cucumbers, yogurt, garlic, and dill.
2. Add lemon juice and olive oil.
3. Season and adjust consistency.
4. Chill and serve cold.

Step-by-Step Preparation Method

1. Prepare Cucumbers: Wash, peel, and roughly chop the cucumbers. Remove seeds if very watery.
2. Blend Base: Add cucumbers, yogurt, garlic, and dill to a blender. Blend until smooth.
3. Season: Add lemon juice, olive oil, salt, and black pepper. Blend briefly to combine.
4. Adjust Texture: Add cold water gradually if a thinner soup is desired.
5. Chill: Transfer to a bowl or container and refrigerate for at least 1 hour.
6. Taste & Adjust: Before serving, stir and adjust seasoning if needed.

How to Serve

Serve well chilled in bowls or glasses. Garnish with fresh dill, a drizzle of olive oil, or sliced cucumber. Pair with crusty bread, pita, or serve as a refreshing starter before grilled dishes.

Recipe Tips

• Use thick Greek yogurt for best texture
• Chill thoroughly for maximum flavor
• Add garlic sparingly for a mild taste
• Fresh dill works best over dried

Variations

1. Vegan Cucumber Soup

Use unsweetened coconut or almond yogurt instead of dairy yogurt.

2. Spicy Version

Add a pinch of cayenne or a small green chili while blending.

3. Mint & Dill Combo

Replace half the dill with fresh mint for extra freshness.

4. Chunky Style

Blend half the cucumbers and finely dice the rest for texture.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 2 days.
• Freezer: Not recommended, as yogurt may separate when thawed.
• Make Ahead: Best enjoyed fresh or within 24 hours.

Special Equipment Needed

• Blender or food processor
• Sharp knife
• Cutting board

Conclusion

Chilled Cucumber Soup with Dill and Yogurt is a beautifully simple and refreshing dish that’s perfect for warm days. Light, creamy, and full of fresh herbal flavor, it’s easy to prepare and elegant to serve. Whether enjoyed as a starter or a light meal, this soup is a cooling, nourishing recipe you’ll want to return to again and again.