Hey there! If you’re looking for a refreshing treat to cool you down on those hot summer days, you’ve got to try my cold cucumber soup with yogurt and dill. It’s one of my absolute favorites! The way the crisp cucumbers blend with the creamy yogurt and fresh dill is just heavenly. Seriously, every spoonful feels like a mini-vacation. Plus, it’s super easy to whip up—just a little blending and chilling, and you’re good to go! I love serving this soup as a light lunch or a starter at gatherings. Trust me, once you try it, you’ll want to keep this recipe in your back pocket for all your warm-weather get-togethers!
Ingredients List
- 2 large cucumbers, peeled and diced into small pieces for easy blending
- 1 cup plain yogurt, for that creamy texture and tangy flavor
- 1/4 cup fresh dill, chopped finely to release its aromatic oils
- 2 cloves garlic, minced for an extra kick of flavor
- 1 tablespoon olive oil, to add richness and depth
- Salt to taste, because every dish needs just the right seasoning
- Pepper to taste, to give it a little warmth
- 1 cup vegetable broth, which adds a lovely base and keeps it light
How to Prepare Cold Cucumber Soup with Yogurt and Dill
- First things first, grab your blender! I love using a high-speed blender for this recipe, but any blender will do. Toss in the peeled and diced cucumbers, the creamy yogurt, chopped dill, minced garlic, and olive oil.
- Now, here comes the fun part! Blend everything together until it’s smooth and creamy. You might want to scrape down the sides a couple of times to make sure everything is well mixed. The vibrant green color will get you excited for what’s about to come!
- Next, pour in the vegetable broth. This is where you get to control the thickness of your soup. Blend again until it’s all combined and silky. Taste it and season with salt and pepper as you prefer—don’t be shy, this is your masterpiece!
- Once it’s all blended to perfection, transfer the soup into a bowl or container. Cover it up and let it chill in the refrigerator for at least an hour. This chilling step is crucial because it allows the flavors to meld beautifully, plus you want it nice and cold!
- When you’re ready to serve, give it a quick stir and ladle it into bowls. If you like, top it with a sprinkle of extra dill for a gorgeous presentation. Enjoy this refreshing bowl of goodness!
Tips for Success
To make your cold cucumber soup with yogurt and dill truly shine, here are a few of my go-to tips! First, choose fresh, firm cucumbers for the best flavor and texture—those wrinkly ones just won’t cut it! If you want an extra layer of flavor, try adding a splash of lemon juice before blending; it really brightens things up!
Don’t forget to taste as you go. Adjusting the seasoning is key—everyone has their own preference, so make it your own! Also, if you’re short on time, you can chill the soup for just 30 minutes, but longer is always better for flavor. Finally, serve it in chilled bowls to keep things nice and cool on hot days. You’ll impress your friends and family with this simple but delightful dish!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for a busy day!
- Refreshing taste that’s ideal for hot summer afternoons.
- Healthy ingredients like cucumbers, yogurt, and dill, making it a nutritious choice.
- Can be made ahead of time, letting the flavors develop while you relax.
- Versatile—enjoy it as a light lunch, appetizer, or even a snack.
- Beautifully green and vibrant, it’s a feast for the eyes as well as the palate!
- Low in calories but packed with flavor, making it a guilt-free indulgence.
- Perfectly customizable—add your favorite herbs or a splash of citrus for a twist!
Nutritional Information
Before we dive into the deliciousness, it’s important to note that nutritional values can vary based on the specific ingredients and brands you use. So, while I’ve got some estimates for you, keep in mind these are just guidelines!
Each serving of my cold cucumber soup with yogurt and dill (about 1 cup) contains approximately:
- Calories: 120
- Fat: 5g
- Protein: 6g
- Carbohydrates: 10g
- Sugar: 3g
- Sodium: 150mg
- Fiber: 1g
- Cholesterol: 5mg
These numbers can fluctuate based on how much salt you add, the yogurt you choose, or even the type of cucumbers you use. Always feel free to adjust the ingredients according to your dietary needs and preferences!
FAQ Section
Can I make this soup ahead of time?
Absolutely! In fact, I recommend making it a few hours in advance or even the night before. The flavors just get better as they chill together in the fridge. Just remember to give it a good stir before serving!
What can I serve with cold cucumber soup?
This refreshing cold cucumber soup with yogurt and dill pairs wonderfully with some crusty bread, a light salad, or even grilled shrimp for a lovely summer meal. You could also serve it alongside a variety of mezze dishes for a Mediterranean feast!
Can I use Greek yogurt instead of plain yogurt?
You bet! Greek yogurt will give your soup an even creamier texture and a nice tang. Just keep in mind it might be a bit thicker, so you may want to adjust the vegetable broth to reach your desired consistency.
Is this soup vegan-friendly?
How long can I store leftovers?
You can keep any leftover cold cucumber soup in an airtight container in the refrigerator for about 2-3 days. Just give it a good stir before enjoying it again!
Can I add other ingredients to this recipe?
Definitely! Feel free to get creative! You can add herbs like mint or basil, a splash of lemon juice for extra zing, or even a bit of avocado for creaminess. This recipe is all about your taste, so make it your own!
Variations
If you’re feeling adventurous, there are plenty of ways to switch up my cold cucumber soup with yogurt and dill! One of my favorites is to add a handful of fresh mint leaves to the blender for a refreshing twist that’s perfect for summer. If you love a little heat, try a pinch of cayenne pepper or some diced jalapeños—just a little will do the trick!
You can also switch up the herbs—basil or tarragon can add a unique flavor profile. Feeling zesty? A splash of lime juice instead of lemon can brighten things up, or even add a bit of zest for an extra punch. And don’t forget, you can blend in some avocado for a creamier texture or diced bell peppers for a pop of color and crunch. The possibilities are endless, so have fun experimenting!
Storage & Reheating Instructions
Storing your cold cucumber soup with yogurt and dill is super easy! Just transfer any leftovers to an airtight container and pop it in the refrigerator. It should keep well for about 2-3 days. When you’re ready to enjoy it again, there’s no need to reheat—this soup is meant to be served cold! Just give it a good stir to recombine any ingredients that may have settled. If you find it’s thickened up a bit in the fridge, feel free to stir in a splash of cold vegetable broth or water to reach your desired consistency before serving. Enjoy the cool freshness!
Serving Suggestions
When it comes to serving my cold cucumber soup with yogurt and dill, the options are endless! I love pairing it with some warm, crusty bread or a fresh pita for dipping—there’s something so satisfying about that combo! You can also serve it alongside a light salad, like a simple mixed greens salad with a tangy vinaigrette, which complements the creamy soup beautifully.
If you’re hosting a gathering, think about adding some mezze platters with hummus, olives, and roasted vegetables for a delightful Mediterranean flair. Grilled shrimp or chicken skewers also make a fantastic protein addition, turning this refreshing soup into a complete meal. Enjoy your culinary adventures!
For more information on the health benefits of cucumbers, check out this Healthline article.
For a deeper dive into the nutritional value of yogurt, you can refer to this NCBI study.
Lastly, if you’re interested in exploring more recipes with dill, visit this Spruce Eats page.
Print
Cold Cucumber Soup with Yogurt and Dill: 7 Refreshing Tips
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing cold cucumber soup with yogurt and dill, perfect for hot days.
Ingredients
- 2 large cucumbers, peeled and diced
- 1 cup plain yogurt
- 1/4 cup fresh dill, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- 1 cup vegetable broth
Instructions
- In a blender, combine cucumbers, yogurt, dill, garlic, and olive oil.
- Add vegetable broth and blend until smooth.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 1 hour.
- Serve cold, garnished with extra dill if desired.
Notes
- Adjust seasoning based on your preference.
- You can add a splash of lemon juice for extra flavor.
- This soup can be stored in the refrigerator for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 5mg
Keywords: cold cucumber soup, yogurt soup, dill soup, refreshing soup
