Cold Cucumber Dill Soup
A tangy, herb-forward cold soup that's like tzatziki in a bowl
Cold cucumber dill soup is Eastern European comfort food at its finest — imagine tzatziki transformed into a refreshing, sippable soup. The combination of crisp cucumber, tangy yogurt, and fragrant dill creates a flavor that's clean, bright, and deeply satisfying. Cucumber provides exceptional hydration (96% water) and silica for skin health. Yogurt adds probiotics for gut health and protein for satiety. Dill brings its unique carminative properties that soothe digestive discomfort.
Hydration Benefits
Probiotic-Rich
Yogurt provides live cultures that support gut microbiome diversity, improve digestion, and may boost immune function.
Ultra-Hydrating
Cucumber's 96% water content combined with the soup's liquid base makes this one of the most hydrating meal options available.
Digestive Comfort
Dill is a traditional carminative herb that helps relieve gas, bloating, and digestive discomfort naturally.
Protein Content
Greek yogurt adds 10-15g of protein per serving, making this cold soup more filling and nutritionally balanced.
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 110 |
| Water Content | 90% |
| Potassium | 320mg |
| Sodium | 280mg |
| Serving Size | 14 oz |
How to Make It
Step 1: Gather ingredients
You'll need 2 large cucumbers, 1 cup plain Greek yogurt, 2 tablespoons fresh dill (chopped), 1 garlic clove (minced), juice of 1 lemon, 1/2 cup cold water, salt, and white pepper.
Step 2: Prepare
Peel and seed 1.5 cucumbers, reserving half a cucumber for garnish dicing. Mince the garlic and chop the dill.
Step 3: Blend
Add peeled cucumber, yogurt, dill, garlic, lemon juice, water, salt, and pepper to a blender. Blend until smooth. Taste and adjust seasoning.
Step 4: Chill and serve
Refrigerate for at least 2 hours. Serve in bowls topped with diced reserved cucumber, a sprig of dill, and a drizzle of olive oil.
Pro Tips
- Seeding the cucumbers prevents excess water from making the soup too thin
- Use full-fat Greek yogurt for the creamiest, most satisfying texture
- The soup thickens as it chills — add a splash of cold water before serving if needed
- White pepper is traditional and less visually intrusive than black pepper in this pale soup
- Add a diced hard-boiled egg and smoked salmon for a Scandinavian-inspired lunch
Medical Disclaimer: This recipe is for informational purposes. Check for allergies before trying new ingredients.
Frequently Asked Questions
Can I use regular yogurt instead of Greek?
Yes, but the soup will be thinner and less creamy. Greek yogurt has about twice the protein content and a thicker consistency. If using regular yogurt, reduce the water by half.
Is dried dill acceptable?
Fresh dill is strongly recommended — it provides a brighter, more complex flavor. If you must use dried, use 1 tablespoon (dried is more concentrated). The visual presentation will also suffer without fresh dill.
How long does this soup keep?
This soup stores well for 3-4 days in the fridge. The flavors actually develop and improve overnight. Stir well before serving as the yogurt may settle.
Can I make this dairy-free?
Yes! Substitute with coconut yogurt (thick, unsweetened) or cashew cream. The flavor will be slightly different but still delicious. Add a bit more lemon juice to mimic the yogurt's tanginess.
What can I serve this with?
Fresh bread, pita, or crackers are classic accompaniments. For a light meal, serve alongside a grain salad or topped with smoked salmon, boiled shrimp, or a soft-boiled egg.
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