This cold cucumber soup recipe made with yogurt, lime, mint, and dill is a refreshing summer appetizer or side dish. It takes only 10 minutes and requires no cooking. Delicious!
Cucumbers are low in calories, contain a good amount of fiber and water (about 95 percent). It also contains essential vitamins like C & E, minerals, and small amounts of protein and fats.
Cucumbers are a cool, mild, and refreshing versatile vegetable. They can be pickled, dipped, or added to smoothies, juices, gazpacho, raita, sandwiches, or salads. My favorite cucumber salads are avocado cucumber salad, creamy cucumber salad, and kachumber salad.
When I have some leftover cucumbers in the fridge, If I am bored of using them with salads, then I usually blend them with yogurt, herbs, and lime juice to make a refreshing soup. It can be served as an appetizer or side dish for summer parties. This chilled cucumber soup with yogurt and dill is naturally vegetarian and gluten-free.
Cold Cucumber Soup Ingredients
- Cucumber: I have used small Persian cucumbers. You may also use English cucumber. Peel, de-seed, and roughly chop the cucumbers.
- Greek yogurt: Use Plain Greek yogurt or thick yogurt.
- Herbs: I like the combination of mint and dill leaves in this soup. Feel free to use fresh herbs of your choice like basil, parsley, tarragon, or cilantro.
- Garlic: use fresh garlic cloves or garlic powder.
- Onion: you can use (red, white, or yellow) onions or scallions.
- Lime juice: use fresh lime juice for the best result.
- Olive oil: use extra-virgin oil.
- Seasoning: salt and pepper to taste
How to Make Cold Cucumber Soup with Yogurt
Put all the ingredients into a blender and puree until smooth. Taste and adjust seasonings at this stage.
Chill in the refrigerator for at least 2 hours. Pour into the serving bowls and garnish with finely chopped cucumber, a drizzle of olive oil, and fresh dill.
Serving Suggestions
Serve with your favorite garnishes and some crusty bread, croutons, and salad. Enjoy.
Variations & Substitutions
- If you don't have plain yogurt at home, replace it with buttermilk or sour cream.
- Use any other fresh herbs of your choice, like basil, parsley, tarragon, or cilantro.
- To make this cold cucumber soup recipe vegan, replace the regular yogurt with plain plant-based yogurt like coconut yogurt or soy yogurt.
Frequently Asked Questions
Refrigerate this healthy cucumber soup in an air-tight container for up to 3 days. I highly recommend not freezing this soup, as the texture and consistency will not be the same when thawed.
Typically this soup is served cold.
Yes, you can make it ahead and store it in an air-tight container in the refrigerator. Then, chill it until you are ready to serve.
Yes.
Cold Cucumber Soup with Yogurt and Dill
Ingredients
- 5-6 small persian cucumber or 2 english cucumber (about 3 cups )
- 1 cup greek yogurt (or thick yogurt)
- ¼ cup mint leaves
- ¼ cup dill leaves
- 1 clove garlic
- 2 tablespoons red onion (white, red, or green)
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Put all the ingredients into a blender and puree until smooth. Taste and adjust seasonings at this stage.
- Chill in the refrigerator for at least 2 hours. Pour into the serving bowls and garnish with finely chopped cucumber, a drizzle of olive oil, and fresh dill.
Notes
Variations & Substitutions
- If you don't have plain yogurt at home, replace it with buttermilk or sour cream.
- Use any other fresh herbs of your choice like basil, parsley, tarragon, or cilantro.
- To make this cucumber soup vegan, replace the regular yogurt with plain plant-based yogurt like coconut yogurt or soy yogurt.
Nutrition
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