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+ servings
cold cucumber soup served in a bowl garnished with chopped cucumbers, dill leaves
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5 from 2 votes

Cold Cucumber Soup with Yogurt and Dill

This cold cucumber soup recipe made with yogurt, lime, mint, and dill is a refreshing summer appetizer or side dish
Course Appetizer, Side Dish, Soup
Cuisine American
Keyword cold cucumber soup, cucumber soup
Diet Gluten-Free, Vegetarian
Method No-Cook
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 110kcal
Author Bhavana Patil

Ingredients

Measuring cup used ,1 cup = 250ml

  • 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

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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

Calories: 110kcal | Carbohydrates: 6g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 23mg | Potassium: 230mg | Fiber: 1g | Sugar: 3g | Vitamin A: 426IU | Vitamin C: 8mg | Calcium: 83mg | Iron: 1mg