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Cucumber Dill Soup

Cucumber Dill Soup

This Cucumber Dill Soup captures the crisp essence of the garden and provides a refreshing relief that only a cold soup can offer. It is made with fresh ingredients and requires no cooking, making it perfect for hot summer days.
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Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 4 servings servings
Course: Appetizer
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 large English Cucumbers, peeled and roughly chopped
  • 1/2 cup Fresh Dill, packed, stems removed
  • 1.5 cups Greek Yogurt, plain, full fat
  • 2 small Garlic Cloves, minced or crushed
  • 2 tablespoons Lemon Juice, freshly squeezed
  • 1/4 cup Extra Virgin Olive Oil, high quality
  • 1/2 cup Vegetable Broth, cold
  • 2 stalks Green Onions, white and light green parts only
  • Salt and Black Pepper, to taste

Method
 

  1. Prepare the Vegetables: Peel and chop the cucumbers, removing seeds to prevent excess water.
  2. Blend the Base: In a blender, combine cucumber, dill, garlic, green onions, yogurt, lemon juice, and half of the olive oil.
  3. Liquefy the Mixture: Blend until smooth, adding vegetable broth to adjust consistency if needed.
  4. Season the Soup: Taste and add salt and pepper, blending again to incorporate.
  5. Chill Thoroughly: Transfer to a bowl, cover, and refrigerate for at least 2 hours.
  6. Final Garnish: Stir before serving, ladle into bowls, and drizzle with remaining olive oil and garnish with dill and cucumber slices.

Notes

Ensure to seed cucumbers for better flavor. Use high-quality olive oil for best results. Chill serving bowls for an extra refreshing experience.