Cold Cucumber Soup with Dill
A refreshing, tangy, keto-friendly cold cucumber soup with fresh dill and creamy Greek yogurt, perfect for hot summer days and quick to prepare.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 3 medium English cucumbers (about 600g / 1.3 lbs)
- 1 cup full-fat Greek yogurt (240ml / 8 fl oz)
- ¼ cup fresh dill, chopped (about 10g / 0.35 oz)
- 1 clove garlic, minced
- 2 tablespoons fresh lemon juice (30ml / 1 fl oz)
- 2 tablespoons extra virgin olive oil (30ml / 1 fl oz)
- Salt and pepper, to taste
- ½ cup cold vegetable broth or cold water (120ml / 4 fl oz)
Instructions
- Wash and roughly chop the English cucumbers. Peel half or all if the skin is thick or waxy. Chop into chunks for easy blending.
- Add cucumbers, Greek yogurt, minced garlic, fresh dill, lemon juice, olive oil, and cold broth or water to a blender. Blend on high until smooth and creamy with no chunks.
- Taste and season with salt and pepper. Adjust consistency by adding more cold water or broth if too thick, blending briefly to combine.
- Transfer soup to a bowl or container and chill in the refrigerator for at least 30 minutes to allow flavors to meld and soup to cool.
- Before serving, stir the soup and garnish with a sprig of fresh dill or a drizzle of olive oil. Optionally, add thin cucumber slices on top for crunch.
Notes
Use English cucumbers for best texture. Chill soup for at least 30 minutes before serving to enhance flavor and cooling effect. Adjust thickness with broth or water. Fresh dill is essential for vibrant flavor. Salt generously to avoid blandness. Avoid freezing; best served cold or at room temperature.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 110
- Sugar: 2
- Sodium: 180
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 4
- Fiber: 1
- Protein: 5
Keywords: cold cucumber soup, dill soup, keto soup, summer soup, refreshing soup, low carb, easy soup, healthy soup