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–+ servings
Cucumber Soup with Yogurt and Dill

Chill Out with Refreshing Cucumber Soup with Yogurt and Dill

This Cucumber Soup with Yogurt and Dill is a refreshing dish perfect for hot days, combining creamy yogurt and fresh dill in a light, nutritious bowl.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2-3 pieces Cucumbers use fresh, crisp cucumbers for the best flavor and texture
  • 1 cup Greek Yogurt opt for full-fat for a richer taste or low-fat for a lighter version
  • 1 tablespoon Dill fresh dill enhances the flavor
  • 1 clove Garlic provides a hint of warmth
  • 0.5 pieces Lemon Juice adds brightness; substitute with lime juice if desired
  • 1 teaspoon Salt balances flavors
  • 0.5 teaspoon Pepper adjust to taste for spice preference
  • 1 cup Vegetable Broth provides a subtle base
For Garnish
  • 1 tablespoon Chopped Fresh Dill for aromatic touch
  • 1 cup Cucumber Slices thin slices for decoration
  • 1 tablespoon Olive Oil high-quality for flavor
  • 2 tablespoons Crushed Nuts to add texture; toasted pine nuts or walnuts recommended

Equipment

  • blender
  • Knife
  • Cutting Board
  • bowl
  • refrigerator

Method
 

Preparation
  1. Thoroughly wash cucumbers, peel, slice in half, scoop out seeds, and cut into chunks.
  2. In a blender, combine cucumber chunks, Greek yogurt, fresh dill, minced garlic, lemon juice, salt, and black pepper. Blend until smooth.
  3. Slowly add vegetable broth while blending until desired consistency is reached.
  4. Transfer soup into a large bowl, cover, and chill in the refrigerator for at least 30 minutes.
  5. Prepare garnishes by slicing cucumbers, chopping dill, and crushing nuts.
  6. Ladle soup into bowls, garnish with olive oil, dill, cucumber slices, and crushed nuts before serving.
  7. Enjoy your Cucumber Soup with Yogurt and Dill!

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 10gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 300mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

Adjust the garlic and dill to your taste preference. This soup is best served fresh but can be stored for up to 2 days in the fridge or 3 months in the freezer.

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