This cold cucumber soup with yogurt and dill is a quick weeknight dinner fix on hot summer days. No need to touch the stove dial. Even better, no need to spend any more than 20 minutes in the kitchen.
Cold Cucumber Soup with Yogurt and Dill
- Quick Glance
- Quick Glance
- 20 M
- 1 H, 20 M
- Serves 6 to 8
In the bowl of a large food processor fitted with a metal blade, combine all the ingredients except the fresh dill.
Process until puréed and frothy, scraping down the sides once or twice with a spatula to ensure all the larger pieces have been smoothly incorporated, 3 to 5 minutes.
Add the fresh dill and pulse about 10 times to incorporate.
Cover and refrigerate until chilled through, at least 1 hour.
Stir, taste, and adjust the seasonings if desired. You may need more salt and pepper than you expect to bring out the flavor of the soup since cold has a quieting effect on flavors.
Recipe Testers' Reviews
What a delightful change from gazpacho for hot summer days. This chilled soup comes together in minutes and then hangs out in the fridge while you get the rest of your meal together.
Blending everything in the food processor was 5 minutes as I wanted to ensure it was very smooth. Chill time was about 30 minutes while I prepared the rest of the meal. We found after 30 minutes it tasted great but was too thick for our liking, so I used 1 cup milk to thin it a bit. We found it a refreshingly light start for our Greek Lamb Burgers and certainly worth making again and again.
Inspired by the famous Greek sauce, this comfort food cucumber soup is so refreshing and has an intense cucumber, garlic, and dill flavor. It can be served as a first course instead of a salad or as a side dish with fish, such as salmon.
It's really easy to prepare and just needs a couple hours in the fridge to develop all the flavors and chill.