Dreamy Chilled Cucumber and Dill Soup

Ingredients

• 2 largeEnglish cucumbers, washed and roughly chopped
• 240 ml (1 cup)full-fat plain Greek yoghurt
• 120 ml (1/2 cup), packedfresh dill (stems are fine)
• 1 clovegarlic, peeled
• 15 ml (1 tablespoon)fresh lemon juice
• 15 ml (1 tablespoon)extra virgin olive oil
• 60 ml (1/4 cup), plus more to thincold vegetable stock or water
• 2.5 ml (1/2 teaspoon), or to tastesalt
• 1.25 ml (1/4 teaspoon), or to tastefreshly ground black pepper
• To tasteextra dill fronds, a swirl of olive oil and thin cucumber slices, for garnish

Instructions

1. 1

   Prepare cucumbers

   Wash the cucumbers well, trim off the ends and roughly chop them. Their thin skins can stay on.

2. 2

   Load blender

   Put the chopped cucumbers, Greek yoghurt, dill, garlic, lemon juice and 15 ml (1 tablespoon) of olive oil into a high-speed blender.

3. 3

   Add liquid

   Pour in 60 ml (1/4 cup) of cold vegetable stock or water, then season generously with salt and pepper.

4. 4

   Blend until smooth

   Fit the lid securely. Start blending on low and gradually increase to high; blend for 60–90 seconds, until completely smooth and velvety.

5. 5

   Adjust consistency

   If the soup is thicker than you want, add more stock or water 15 ml (1 tablespoon) at a time, blending briefly after each addition.

6. 6

   Chill the soup

   Pour into a large bowl or jug, cover and refrigerate for at least 2 hours, preferably 4 hours, so it chills completely and the flavours meld.

7. 7

   Check seasoning

   Stir the chilled soup and taste it before serving. Adjust the salt, pepper or lemon juice as needed, since cold can mute the flavours.

8. 8

   Garnish and serve

   Ladle into chilled bowls or glasses. Finish with a swirl of extra virgin olive oil, a few dill fronds and a thin cucumber slice.

What is cucumber and dill soup?

This is a chilled, blended soup in the Mediterranean style, made without cooking. Cucumber, fresh dill and yoghurt give it a cool, creamy texture with a tangy finish.

English cucumbers have thin skins and relatively few seeds, so they blend smoothly without peeling. The yoghurt adds body, while lemon and dill keep the flavour bright.

Nutrition and macros by portion

The nutrition label shows one serving as written: 110 calories, 0g protein, 0g carbs, 0g fat.

The cucumbers contribute most of the carbohydrates, while the Greek yoghurt supplies protein and some fat; the olive oil and full-fat yoghurt are the main sources of fat. For a more substantial plate, serve a bowl with crusty bread or a bean salad.

Choose the right ingredients

Cucumbers: Wash them thoroughly and leave the skin on as directed. Use fresh, firm cucumbers for a clean flavour and a smooth blend.

Yoghurt: Full-fat plain Greek yoghurt gives the soup its creamy consistency and tang. A thick yoghurt may make the mixture denser, which you can correct with a little more stock or water.

Blend for a velvety texture

Start low: Begin blending gently, then increase the speed gradually. This helps the ingredients break down evenly.

Blend time: Give the soup 60–90 seconds at high speed, until no noticeable cucumber pieces remain. Add extra liquid a tablespoon at a time if it needs thinning.

Chill before serving

Allow at least 2 hours in the fridge, or preferably 4, for the soup to chill fully and the flavours to come together. This resting time is separate from the brief preparation time.

Season again: Cold temperatures can soften the impression of salt, pepper and lemon. Stir and taste the soup just before serving, then adjust as needed.

Serve it simply

Garnish: A drizzle of olive oil, dill fronds and a thin cucumber slice make each bowl feel finished without obscuring the soup's fresh flavour.

Pairing: Serve it as a starter or alongside crusty bread and a simple salad for a light lunch. Chilled glasses work well for small portions.

Recipe notes & tips

• Keep the stock or water cold so the soup is ready to chill as soon as it is blended.
• Use a high-speed blender and allow the full 60–90 seconds for a smooth result.
• Add extra liquid gradually; it is easier to thin the soup than to thicken it again.
• Chill the serving bowls or glasses for an especially cold presentation.
• Taste the soup after chilling before making the final seasoning adjustments.

Variations

• More lemon: Add a little extra lemon juice for a sharper finish.
• Extra herbs: Blend in a little more dill for a more pronounced herbal flavour.
• Water instead: Use cold water in place of the vegetable stock for a cleaner cucumber taste.
• Peppery finish: Add extra freshly ground black pepper just before serving.
• Chunky garnish: Top each bowl with extra thin cucumber slices and dill fronds.

Common mistakes to avoid

• Peeling the cucumbers: The recipe calls for leaving the thin skin on, so wash them well and blend them unpeeled.
• Adding too much liquid at once: The soup can become thin; add stock or water a tablespoon at a time.
• Stopping the blender early: Remaining pieces affect the velvety texture; blend for the full 60–90 seconds.
• Skipping the chill: The soup should refrigerate for at least 2 hours, preferably 4, before serving.
• Seasoning only before chilling: Cold can dull flavours, so taste and adjust the soup again just before serving.

How to store

Keep the soup covered in the fridge and use within 2 days for the freshest flavour. Stir before serving; this chilled soup is not intended to be reheated.

Frequently asked questions