Why Cucumber Dill Soup Deserves a Spot in Your Life

You’ve had boring soups. The kind that taste like someone boiled water and forgot to add flavor. This isn’t that.

Cucumber dill soup is the chilled, creamy, herb-packed punch your taste buds didn’t know they needed. It’s refreshing, ridiculously easy to make, and looks fancy enough to impress your mother-in-law. Plus, it’s basically a salad in soup form—so yes, you can pretend it’s healthy while eating it with a side of garlic bread.

Ready to upgrade your soup game?

What Makes This Recipe So Good

This soup is the love child of a spa day and a farmers’ market. The cool, crisp cucumbers pair perfectly with the bright, tangy dill, while Greek yogurt or sour cream adds a creamy richness. It’s light but satisfying, and the best part?

No cooking required. Just blend, chill, and devour. Perfect for hot days, lazy days, or “I don’t want to turn on the stove” days.

Ingredients You’ll Need

• 3 medium cucumbers (peeled and seeded if you’re fancy)
• 1 cup Greek yogurt or sour cream (full-fat for maximum indulgence)
• 2 cloves garlic (because life’s too short for bland food)
• 1/4 cup fresh dill (don’t even think about using dried)
• 1 tbsp lemon juice (for that zesty kick)
• 1/2 cup vegetable broth (or water if you’re in a pinch)
• Salt and pepper (to taste, unless you enjoy disappointment)
• Optional garnish: extra dill, cucumber slices, or a drizzle of olive oil

Step-by-Step Instructions

1. Chop the cucumbers into rough chunks.

   No need for perfection—this is going in a blender, not a art gallery.

2. Throw everything into a blender: cucumbers, yogurt, garlic, dill, lemon juice, and broth. Blend until smooth. If it’s too thick, add a splash more broth.
3. Taste and adjust.

   Need more salt? More dill? More lemon?

   This is your soup. Own it.

4. Chill for at least 2 hours. Patience is a virtue, but if you can’t wait, nobody’s judging.
5. Serve cold with your chosen garnishes.

   Pretend you’re at a fancy café and charge yourself $12 for the experience.

Storage Instructions

Store this soup in an airtight container in the fridge for up to 3 days. The flavors actually get better after a day, so it’s a great make-ahead dish. Don’t freeze it—the texture will turn into something resembling sad slush.

Benefits of Cucumber Dill Soup

This soup is low-calorie but filling, thanks to the protein in Greek yogurt.

Cucumbers are mostly water, so they keep you hydrated, and dill is packed with antioxidants. It’s also gluten-free and vegetarian (vegan if you swap the yogurt for a plant-based alternative). Basically, it’s a guilt-free way to feel fancy.

Common Mistakes to Avoid

• Using watery cucumbers: Seed them if they’re too watery, or your soup will taste diluted.
• Over-blending: Stop once it’s smooth.

  You’re not making baby food.

• Skipping the chill time: The flavors need time to mingle. Rushing this is like leaving a party before the fun starts.

Alternatives and Swaps

No Greek yogurt? Sour cream or coconut yogurt work too. Want it vegan?

Use plant-based yogurt and skip the dairy. Not a dill fan? Try mint or parsley for a different twist.

Add a handful of spinach for extra greens, or a dash of hot sauce if you like it spicy.

FAQs

Can I use English cucumbers instead?

Yes! English cucumbers have fewer seeds and thinner skin, so they’re a great choice. Just skip the peeling step.

Why is my soup too watery?

You probably didn’t seed the cucumbers or added too much broth.

Strain it through a fine mesh sieve or add more yogurt to thicken it.

Can I make this ahead of time?

Absolutely. It tastes even better after a day in the fridge. Just give it a quick stir before serving.

Is this soup keto-friendly?

Yep!

Just use full-fat yogurt and check that your broth has no added sugars.

Final Thoughts

Cucumber dill soup is the ultimate no-cook, no-fuss dish that somehow feels gourmet. It’s refreshing, healthy-ish, and takes less than 10 minutes to make. Whether you’re serving it at a dinner party or eating it straight from the blender (we’ve all been there), it’s a winner.

Now go forth and blend.