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Easy Chilled Cucumber Soup Recipe

When the weather heats up, there's nothing more refreshing than a cool, creamy bowl of chilled cucumber soup. This light, flavorful soup is perfect for a summer appetizer or a light lunch. It's quick to prepare, healthy, and packed with the fresh flavors of cucumber and dill.

Equipment

  • Blender or food processor
  • Mixing bowls
  • Knife and cutting board
  • Measuring cups and spoons
  • Serving bowls

Ingredients

  • 4 medium cucumbers peeled, seeded, and chopped
  • 2 cups plain Greek yogurt
  • 1 cup cold water
  • 1 small clove garlic minced
  • 1 small shallot or 1/2 red onion finely chopped
  • 2 tablespoons fresh dill chopped (plus extra for garnish)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • Optional: 1 avocado peeled and pitted (for added creaminess)

Instructions

  • Prepare the Cucumbers:
  • Peel, seed, and chop the cucumbers. Set aside a small amount for garnish if desired.
  • Blend the Soup:
  • In a blender or food processor, combine the chopped cucumbers, Greek yogurt, cold water, minced garlic, chopped shallot or red onion, fresh dill, lemon juice, and olive oil. Blend until smooth.
  • If using, add the avocado for extra creaminess and blend again until smooth.
  • Season the Soup:
  • Taste and season with salt and freshly ground black pepper. Blend again to combine.
  • Chill the Soup:
  • Transfer the soup to a bowl and cover. Refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill thoroughly.
  • Serve:
  • Before serving, stir the soup and adjust the seasoning if necessary.
  • Ladle the chilled soup into serving bowls.
  • Garnish with the reserved cucumber, a sprinkle of fresh dill, and a drizzle of olive oil if desired.