Cold Cucumber Soup with Yogurt, Lemon, and Dill Recipe
A refreshing and healthy cold cucumber soup made with yogurt, lemon juice, and fresh herbs. Perfect for hot days, this chilled soup is creamy, tangy, and easy to prepare in minutes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Soup
- Method: Blending
- Cuisine: International
- Diet: Vegetarian
Ingredients
Main Ingredients
- 2 large cucumbers, optionally peeled and diced
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 green onion, coarsely chopped
- 2 tablespoons fresh dill, coarsely chopped
- 2 tablespoons fresh parsley, coarsely chopped
- Water, as needed to adjust consistency
- Salt, to taste
Instructions
- Prepare Ingredients: Wash and optionally peel and dice the cucumbers. Coarsely chop the green onion, dill, and parsley to ensure they blend well.
- Blend the Soup: Combine cucumbers, plain yogurt, lemon juice, Dijon mustard, green onion, dill, parsley, and salt in a blender. Add enough water to reach your preferred thickness and puree until smooth.
- Chill: Transfer the blended mixture to a container and refrigerate for at least 1 hour to allow flavors to meld and serve chilled. The soup can be chilled overnight for enhanced taste.
- Serve: Optionally, strain the soup through a sieve for a smoother texture. Garnish with additional fresh herbs if desired and serve cold.
Notes
- Optional herbs variation: Tarragon can be used instead of dill and parsley for a slightly different flavor profile.
- For a smoother texture, strain the blended soup through a fine-mesh sieve before chilling.
- Adjust the amount of water to achieve your desired soup consistency.
- Season with salt carefully, tasting before serving.
