Chilled Cucumber Dill Soup – Refreshing for Summer
Beat the summer heat with this Chilled Cucumber Dill Soup! A refreshing, easy-to-make soup blending cucumbers, yogurt, fresh dill, and brightness from lemon juice for a light yet satisfying dish.
Beat the summer heat with this Chilled Cucumber Dill Soup! This refreshing soup is not only incredibly easy to make but also packed with fresh flavors, making it the perfect dish to enjoy on a hot day.
Chilled Cucumber Dill Soup
- Refreshing flavors that scream summer.
- Made with simple ingredients, perfect for busy weeknights.
- Low in calories and offers a healthy touch to your meal.
Ingredients
- 2 medium cucumbers, peeled and diced
- 1 cup plain Greek yogurt
- 1/4 cup fresh dill, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
- 1 cup vegetable broth, chilled
How to Make
To prepare this delicious Chilled Cucumber Dill Soup, start by adding the diced cucumbers, Greek yogurt, fresh dill, olive oil, lemon juice, minced garlic, salt, and pepper to a blender. Blend everything together until smooth. Once blended, gradually add in the chilled vegetable broth until you reach your desired consistency. Taste and adjust the seasoning as needed. Transfer the soup to a bowl, cover with plastic wrap, and refrigerate for at least 30 minutes before serving to let the flavors meld together.
Tips
- For a creamier texture, use full-fat Greek yogurt.
- Feel free to add other herbs like chives or parsley for variation.
Make-Ahead
This soup can be made a day ahead of time, making it a great option for meal prep. Just keep it stored in an airtight container in the refrigerator.
Storing
Store any leftovers in an airtight container in the fridge for up to 2 days. Ensure it’s tightly sealed to keep the flavors intact.
Freezing
We do not recommend freezing this soup, as the yogurt may separate upon thawing.
Reheating
This soup is typically served cold, but if you prefer it warm, gently reheat in a pot over low heat, stirring frequently. Do not boil.
Serving Suggestions
Serve this refreshing soup garnished with additional dill and a drizzle of olive oil. Pair it with crusty bread or a light salad for a complete meal.
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Related Recipes
- Chilled Avocado Soup
- Creamy Tomato Bisque
- Gazpacho with Avocado
- Spicy Corn Chowder
Ingredients
- 2 medium cucumbers, peeled and diced
- 1 cup plain Greek yogurt
- 1/4 cup fresh dill, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
- 1 cup vegetable broth, chilled
Instructions
Blend ingredients
Blend cucumbers, yogurt, dill, olive oil, lemon juice, garlic, salt, and pepper until smooth.
Adjust consistency
Add chilled vegetable broth gradually to reach desired consistency.
Chill and serve
Refrigerate for 30 minutes before serving.
Notes
- For a creamier texture, use full-fat Greek yogurt.
- You can add other herbs like chives or parsley for variation.
Nutrition Facts
Frequently asked questions
Can I make this soup vegan or dairy-free?
Yes, substitute the Greek yogurt with a dairy-free yogurt (unsweetened) or coconut yogurt, and use a plant-based broth.
Can I use cucumber juice instead of blended whole cucumbers?
Cucumber juice can be used, but you may lose some texture. Blend cucumbers with a bit of broth for similar results.
How long does it keep in the fridge?
Leftovers can be stored in an airtight container in the fridge for up to 2 days.
What should I serve with this soup?
Pair it with crusty bread, a light salad, or a cucumber-ribbon garnish for extra crunch.
Can I freeze this soup?
Freezing is not recommended as the yogurt may separate upon thawing.
