Chilled Cucumber Dill Soup

Summer’s sweet treats come in many forms, and this Chilled Cucumber Dill Soup is one refreshing delight you won’t want to miss! Silky smooth, tangy, and bursting with fresh flavors, this cold soup is the ultimate refresher for sweltering days.

Ready Time

45 mins

Yields

7 servings

Ingredients

3 large cucumbers, peeled, seeded, and chopped
1/4 cup plain Greek yogurt
1/4 cup sour cream
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard
1 teaspoon prepared white vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
2 cloves garlic, minced
2 cups chicken or vegetable broth, chilled

Instructions

In a blender or food processor, combine the chopped cucumbers, Greek yogurt, sour cream, chopped fresh dill, Dijon mustard, white vinegar, kosher salt, and black pepper.

Blend until smooth.

Melt the unsalted butter in a large skillet over medium heat.

Add the minced garlic and sauté for about 1 minute, until fragrant.

Add the blended cucumber mixture to the skillet and stir to combine.

Cook for about 2-3 minutes, until heated through.

Remove the skillet from the heat and let it cool slightly.

Stir in the chilled broth until well combined.

Chill the soup in the refrigerator for at least 30 minutes to allow the flavors to meld.

Serve the Chilled Cucumber Dill Soup cold, garnished with additional fresh dill if desired.

Notes

Make sure to chill the broth before using it, as warm broth will affect the texture of the soup. For a creamier soup, use more sour cream or add a splash of heavy cream.

If you want a lighter consistency, add a bit more broth.

Don’t over-blend the cucumber mixture, as it can become too frothy. Fresh dill is a must for this recipe, so try to use it instead of dried dill weed for the best flavor.

You can prep the soup ahead of time and store it in the fridge for up to 2 days, but it’s best served fresh.