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Cucumber Dill Soup

Cucumber Dill Soup Recipe

Light, refreshing, and creamy soup packed with cucumbers, dill, and zesty flavors. Perfect for a quick lunch, dinner starter, or a chilled summer treat. Easy to make, healthy, and utterly satisfying—your taste buds will thank you!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Soup / Starter
Cuisine: American / Healthy Baking
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 2 large cucumbers peeled and chopped
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 cups vegetable broth
  • 1 cup plain Greek yogurt
  • 2 tbsp fresh dill chopped
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • Olive oil optional

Method
 

  1. Chop cucumbers, onion, and garlic.
  2. Sauté onion and garlic in olive oil until fragrant.
  3. Add cucumbers and vegetable broth, cook 5–7 minutes until soft.
  4. Blend soup until smooth using immersion or regular blender.
  5. Stir in Greek yogurt, dill, lemon juice, salt, and pepper.
  6. Serve hot or chill for a refreshing cold soup.
  7. Garnish with extra dill or a drizzle of olive oil.

Notes

  • Don’t overcook cucumbers to keep flavor fresh.
  • Temper yogurt if adding to hot soup to avoid curdling.
  • Optional toppings: croutons, pumpkin seeds, or a swirl of olive oil.
  • Can be made vegan by using coconut yogurt and vegetable broth.
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