Description
This refreshing Cold Cucumber Soup combines creamy Greek yogurt with crisp cucumbers, fresh dill, and bright lemon juice for a light and flavorful appetizer or snack. Perfectly chilled, this soup offers a cool and tangy taste ideal for warm weather or anytime you want a healthy, dairy-based treat.
Ingredients
Soup Ingredients
- 16 ounces plain Greek yogurt (full fat)
- 2 English cucumbers (peeled, seeded, and sliced)
- 1 shallot (minced)
- 1 clove garlic (minced, about 2 teaspoons)
- 1/4 teaspoon ground cumin
- 1 lemon (juiced) or lime
- 1-3 teaspoons fresh dill (chopped)
- Kosher salt to taste
Instructions
- Prepare Cucumbers: Peel the cucumbers and slice them lengthwise. Remove the seeds and slice the cucumber flesh into smaller pieces suitable for blending.
- Sweat Cucumbers: Arrange the sliced cucumbers evenly on a sheet pan lined with two layers of paper towels. Sprinkle the cucumbers liberally with kosher salt and let them rest for about 20 minutes to release excess moisture.
- Blend Ingredients: Transfer the salted cucumbers to a blender or food processor. Add the plain Greek yogurt, minced shallot, minced garlic, fresh dill, lemon or lime juice, and ground cumin. Blend until the mixture is smooth, which should take about 1 minute.
- Season and Chill: Taste the soup and adjust the seasoning by adding more salt if necessary. Cover and refrigerate the soup for at least one hour to chill and allow flavors to meld.
- Serve: After chilling, give the soup a quick stir and serve cold as a refreshing starter or light meal.
Notes
- Removing the cucumber seeds and salting the cucumbers helps reduce excess water, preventing the soup from becoming watery.
- Full-fat Greek yogurt adds creaminess and a richer flavor; use low-fat yogurt for a lighter option.
- Fresh dill can be adjusted to taste; start with 1 teaspoon and add more for stronger herbaceous notes.
- This soup can be garnished with additional dill, a drizzle of olive oil, or thin cucumber slices for presentation.
- For a vegan version, substitute Greek yogurt with a plant-based yogurt alternative.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
