Save to Pinterest I made this soup on the hottest day of the year, when the kitchen felt too warm to turn on the stove and my cucumber plant had finally produced more than I could eat fresh. A friend called asking what was for dinner, and I realized I had yogurt, dill, and a desperate need for something cold. Twenty minutes later, we were sitting on the porch with bowls that tasted like summer itself, and she asked for the recipe before she'd even finished hers.
My neighbor brought over cucumbers from her garden so overflowing she left a basket on my porch, and this soup became the reason I finally used them all instead of letting them sit guilty in my crisper. I brought a batch to a book club meeting on a sweltering evening, and it disappeared faster than anything else on the table, which felt like a small victory.
Ingredients
- Cucumbers: Two large ones, peeled and seeded to avoid a watery soup—I learned this the hard way after my first attempt tasted diluted and sad.
- Greek yogurt: Use full-fat for creaminess; the tanginess is what makes people ask for the recipe.
- Scallions: They add a gentle onion flavor without the sharpness that would overshadow everything else.
- Garlic: Just one small clove, because raw garlic can be pushy in a delicate soup.
- Fresh dill: This is the soul of the dish; don't skip it or substitute dried.
- Lemon juice: Brightens everything and prevents the soup from tasting flat and forgettable.
- Extra-virgin olive oil: A good one makes a real difference in the final taste and feel.
- Salt and pepper: Season generously at the end; yogurt can mask flavors.
Instructions
- Prep your cucumbers:
- Peel them, cut them lengthwise, and scoop out the seeds with a small spoon; otherwise the soup turns into cucumber water instead of something you actually want to eat.
- Blend everything together:
- Add the cucumbers, scallions, garlic, yogurt, dill, mint if you're using it, lemon juice, olive oil, salt, and pepper to your blender and blend until completely smooth and creamy.
- Taste and adjust:
- This is where the soup becomes yours; add more salt, more lemon, more dill if it needs personality.
- Chill it properly:
- At least an hour in the refrigerator, though overnight is even better because the flavors deepen and meld together.
- Serve with intention:
- Stir it first, ladle it into cold bowls if you have time, and top each one with cucumber slices, fresh dill, and a drizzle of olive oil that catches the light.
Save to Pinterest This soup became the thing I made when my daughter came home from college and wanted something that felt like coming back, something that tasted like the garden and home and not needing to be anywhere. We sat in the kitchen eating it straight from the pot, talking about nothing important, and that moment felt like the whole recipe was worth it.
Variations That Work
I've added a handful of baby spinach before blending for color and because I felt like being virtuous, and it doesn't hurt the taste at all. A friend made it vegan with coconut yogurt and swore she couldn't tell the difference, though I think it tastes slightly different in a way that's still delicious. Some people thin it with cold vegetable broth to make it more soupy and less thick, which changes the texture but not the soul of the dish.
How to Serve It
This soup is happiest served ice cold, in bowls you've chilled if you're being fancy, or straight from a mug if you're being honest. It works as a first course at a summer dinner, as lunch on a day too hot to think, or as a snack when you want something that feels like eating but isn't heavy. Crusty bread on the side makes it feel complete, though it's also fine on its own.
The Small Tricks That Matter
Cold soup needs bolder seasoning than hot soup, so don't be shy with the salt and lemon until you taste it after chilling. The olive oil on top isn't just decoration; it adds richness and helps the flavors bloom. If you make it ahead, stir it well before serving because it settles, and the creaminess redistributes in a way that makes each spoonful better.
- Chill your bowls in the freezer for ten minutes before serving if you want the soup to stay cold longer.
- Add the fresh dill garnish right before serving so it stays bright green instead of turning dark and tired.
- Make this soup only when you have access to fresh dill; it's the ingredient that makes it sing.
Save to Pinterest This soup reminds me that the best meals don't always come from complicated recipes or hours at the stove. Sometimes the best thing is cold, simple, and ready in the time it takes to answer a phone call.
Recipe FAQ
- → What is the best way to achieve a smooth texture?
Use a high-powered blender or food processor to blend the ingredients until creamy and smooth.
- → Can I substitute Greek yogurt for a dairy-free option?
Yes, unsweetened coconut or plant-based yogurt alternatives work well to maintain creaminess without dairy.
- → How long should the chilled blend be refrigerated?
Refrigerate for at least one hour to allow flavors to meld and the blend to chill thoroughly.
- → What are good garnishes for this chilled preparation?
Thin cucumber slices, fresh dill sprigs, and a drizzle of olive oil enhance presentation and flavor.
- → Can I adjust the thickness of the blend?
Yes, add cold water or chilled vegetable broth gradually to reach your preferred consistency.