Cold Cucumber Soup with Yogurt and Dill

Looking for a cool, refreshing dish to enjoy on a hot day?

This cold cucumber soup with yogurt and dill is a game-changer. Made with crisp cucumbers, tangy yogurt, and fragrant dill, it’s a light yet satisfying meal that comes together in minutes.

Plus, it’s healthy, low-carb, and hydrating—perfect for summer lunches, as a side dish or an elegant appetizer.

This no-cook soup is smooth, creamy, and full of fresh flavors. Whether you’re serving it as a chilled starter or a light main course, it is guaranteed to keep you cool.

Let’s dive into this easy, refreshing recipe.

Why You’ll Love This Cold Cucumber Soup

• No cooking required just blend and chill.
• Light and refreshing perfect for warm weather.
• Healthy and nutritious packed with probiotics, vitamins, and antioxidants.
• Quick and easy ready in under 10 minutes.
• Customizable add your favorite toppings or adjust flavors to suit your taste.

Ingredients for Cold Cucumber Soup

Main Ingredients:

• 2 large English cucumbers (or 4 Persian cucumbers), peeled and chopped
• 1 cup plain Greek yogurt
• 1/4 cup fresh dill, chopped
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cold water (adjust for desired consistency)

Optional Additions:

• 1/2 avocado (for extra creaminess)
• 1/4 cup fresh mint (for an herbal twist)
• 1/4 cup feta cheese (for a salty contrast)
• 1/4 teaspoon cumin (for a hint of warmth)
• A pinch of red pepper flakes (for a spicy kick)

How to Make Cold Cucumber Soup with Yogurt and Dill

1. Prepare the cucumbers Peel and chop the cucumbers into small pieces. If using large cucumbers with seeds, scoop out the seeds before chopping.
2. Blend the ingredients In a blender, combine cucumbers, Greek yogurt, fresh dill, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth.
3. Adjust the consistency Add cold water gradually until you reach the desired thickness. Blend again.
4. Chill before serving Transfer the soup to a bowl and refrigerate for at least 1 hour to allow the flavors to meld.
5. Garnish and serve Top with additional dill, a drizzle of olive oil, or croutons. Serve cold.

Tips for the Best Cold Cucumber Soup

• Use fresh ingredients The fresher the cucumbers and herbs, the better the flavor.
• Chill before serving This enhances the flavors and makes the soup extra refreshing.
• Adjust thickness Add more water or yogurt depending on your preferred consistency.
• Make it ahead This soup tastes even better after a few hours in the fridge.

Variations & Serving Ideas

Creative Twists:

• Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño.
• Middle Eastern Flair: Stir in a teaspoon of ground cumin and a drizzle of tahini.
• Vegan Option: Swap Greek yogurt for coconut yogurt or almond yogurt.

What to Serve With It:

• Crusty bread or pita chips for dipping.
• Grilled chicken or shrimp for added protein.
• A fresh Mediterranean salad for a well-rounded meal.

Recipe FAQ’s

Can I make this soup ahead of time?

Absolutely. It actually tastes better after a few hours in the fridge as the flavors meld.

How long does cold cucumber soup last in the fridge?

Store it in an airtight container for up to 3 days.

Can I freeze this soup?

Not recommended—yogurt-based soups can separate when frozen, affecting the texture.