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This chilled cucumber soup is like a spa day in a bowl—cool, creamy, and so refreshing, you’ll want to dive in spoon first. It’s my go-to when the temps soar and turning on the stove is a big “no thanks.” Plus, it comes together in minutes, which means more time to kick back and savor summer!
Why You’ll Love This Recipe
This soup became a staple in our house after one sweltering July afternoon when I was craving something light but seriously flavorful. A few pantry staples, a blender, and voilà—summer magic served chilled!
- Cool and refreshing—no cooking required!
- Perfect for entertaining or an easy lunch
- Ready in under 15 minutes
- Make-ahead friendly
- Gluten-free and can easily be made vegan
Ingredients Breakdown
Essentials
- 2 large English cucumbers, peeled and chopped
- 1 cup plain Greek yogurt (or dairy-free alternative)
- 1 small garlic clove
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- Salt and pepper, to taste
Pro Tips
- Use English cucumbers for fewer seeds and a milder flavor
- If using regular cucumbers, scoop out the seeds to avoid bitterness
- Add a splash of white wine vinegar for extra zip
- Chill your serving bowls for an added cool factor
Step-by-Step Instructions
- Peel and chop the cucumbers into chunks.
- Add cucumbers, Greek yogurt, garlic, dill, lemon juice, and olive oil to a blender.
- Blend until smooth and creamy. Taste and season with salt and pepper.
- Chill in the fridge for at least 1 hour before serving.
- Serve cold, optionally garnished with chopped dill, a drizzle of olive oil, or thin cucumber slices.
Chef’s Tips and Tricks
- Don’t overdo the garlic; one small clove is plenty—it gets stronger as it sits
- If your soup is too thick, thin it out with cold water or a splash of milk
- Use a high-speed blender for the smoothest texture
- Make it a day ahead for even better flavor!
Recipe Variations and Serving Suggestions
- Vegan Version: Use coconut yogurt or cashew cream instead of Greek yogurt
- Add Heat: A pinch of cayenne or a few jalapeño slices go a long way
- Herb Swap: Try mint or basil instead of dill for a fun twist
- Serve With: Toasted pita wedges, grilled shrimp, or a chilled rosé
FAQs
Can I make this soup ahead of time?
Yes! It actually tastes better after chilling for a few hours or overnight.
What if I don’t have fresh dill?
No worries! Use 1 teaspoon dried dill, or substitute with mint or parsley for a different flavor profile.
Is this freezer-friendly?
Not really—the texture changes once frozen and thawed. It’s best enjoyed fresh from the fridge.
Recipe Card
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes (plus chilling)
Ingredients:
- 2 large English cucumbers, peeled and chopped
- 1 cup plain Greek yogurt (or dairy-free alternative)
- 1 small garlic clove
- 2 tablespoons fresh dill
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions:
- Peel and chop cucumbers into chunks.
- Blend cucumbers, yogurt, garlic, dill, lemon juice, and olive oil until smooth.
- Season with salt and pepper, then chill for 1 hour.
- Serve cold, garnished as desired.
Nutrition: Approx. 120 calories per serving
If you try this recipe, I’d love to hear how it turned out! Leave a comment below, tag me on Instagram, or share it with a friend who needs a little chill in their dinner routine. 💚
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