This easy cold cucumber dill soup recipe with yogurt is light and refreshing. Cold cucumber soup is perfect for hot summer days or days when you just don't want to turn on your oven.
Cold cucumber dill soup tastes even better after it's had time to completely chill in the refrigerator for a couple of hours.
Make it smooth or chunky by adjusting the cucumber and yogurt blending ratio.
Seriously, get this cucumber dill soup on your radar for the summer. It's a summer staple recipe.
What To Serve With Cold Cucumber Dill Soup
Serve cold cucumber soup with dill and yogurt with a baguette and / or a jalapeno or avocado garnish and your meal is done.
Take up your game a notch and serve cold cucumber dill soup with pickled shrimp, pimento cheese dip, a tomato tart, or lemon dill orzo salad.
Cold Cucumber Dill Soup Tips:
Cucumber soup can be used with any yogurt. Having said that, I prefer to use a plain Greek yogurt with 5% fat to maximize flavor and creamy texture.
Vegans can substitute their preferred vegan plain yogurt blend for cucumber soup.
Don't have dill or parsley but another herb? Cool - try cucumber soup with basil, tarragon, mint, whatever!
Don't have shallots? No problem - use a little bit of regular white or yellow onion. Shallots are a wee bit milder so consider using a bit less than what this cucumber soup recipe calls for.
PRO TIP: Blenders work best if the heavier ingredients (i.e. cucumbers) are on the top. The weight helps push everything else down to blend it easier and faster.
Things In My Kitchen:
- Blender - I love my low profile Vitamix but it's spendy. I've used the Ninja blender before and think it's a fantastic blender at a fraction of the cost.
- Old School Juicer - I've had a juicer similar to this for ~ 25 years that my mom gave me when I moved out of the house
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Cold Cucumber Dill Soup
EatSimpleFood.com
This cold cucumber dill soup with yogurt is light, refreshing, and incredibly easy to make. Make cucumber dill soup smooth or chunky by adjusting the cucumber and yogurt blending ratio.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 5 cups
- Category: Soup
- Method: Blend
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 1 small clove garlic
- ¼ cup shallot, roughly chopped
- ⅓ cup dill, roughly chopped
- ⅓ cup parsley, roughly chopped
- 1 ½ cups (~12 oz) whole milk greek yogurt
- 1 lemon, juiced
- ¼ cup olive oil
- 1 ¼ teaspoon salt
- 2 large english cucumbers, halved and seeded - 1 cup finely diced for garnish and the rest chunked
- ¼ cup red onion, finely diced for garnish
Instructions
- In a small bowl mix the finely diced cucumber and red onion.
- Add everything EXCEPT the finely diced cucumber and red onion garnish to a blender and blend until smooth.
- Garnish with cucumber and red onion mixture.
- Add salt to taste. The soup will taste better after sitting for a couple hours or overnight. Happy Soupin'! Beckie
Notes
- Blender's work best if the heaver ingredients (i.e. cucumbers) are on the top. The weight helps push everything else down to blend it easier and faster.
Serving Suggestion
Serve this light Cold Cucumber Soup recipe with parmesan crisps to give it more substance, with another light, summery dish / appetizer like ceviche or cantaloupe bacon wraps, or as an appetizer to a main dish.
What My Man Says
"This is an easy, fast recipe with a lot of pizzazz."
"When I made this, we didn't have any shallots, and I used red onion instead."
"I used a corer to seed the cucumber halves, but I think a small spoon would also work."
"I tried to use the same method used for cutting an onion to dice the cucumber for the garnish and get even knife cuts, and it worked pretty well."
"It turned out to be a creamy, delicious soup! The first day we had it with some leftover ribs, and the next day we had it for lunch with a piece of buttery toast."
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