Cucumber and Dill Soup

Cucumber and Dill Soup

Cucumber and Dill Soup is a light, refreshing, and healthy dish that makes the most of the cooling properties of cucumber and the aromatic flavor of fresh dill. This chilled soup is perfect for summer or spring, offering a crisp, hydrating experience with a subtle, tangy flavor.

The mild taste of cucumber pairs beautifully with the vibrant, herbaceous notes of dill, creating a soup that is both soothing and satisfying. It’s a wonderful choice as a starter, a side dish, or even as a light lunch.

The beauty of this cucumber and dill soup lies in its simplicity. With just a handful of fresh ingredients, it comes together quickly and easily, requiring no complicated cooking techniques. It’s also incredibly versatile: the soup can be made vegan, dairy-free, or even customized with a variety of additional seasonings or toppings. Whether served cold as a refreshing appetizer or warm for a comforting meal, this cucumber and dill soup is a must-try for anyone looking to enjoy the fresh flavors of the season.

Ingredients:

2 large cucumbers, peeled, seeded, and roughly chopped

1/2 cup plain Greek yogurt (or dairy-free yogurt for a vegan option)

1/4 cup fresh dill, chopped (plus extra for garnish)

1/2 small onion, finely chopped

1 clove garlic, minced

1 tablespoon olive oil

1 tablespoon lemon juice (freshly squeezed)

2 cups vegetable broth (or chicken broth for non-vegetarian version)

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper, or to taste

1/4 teaspoon ground cumin (optional, for extra flavor)

1/4 cup cold water (if needed for desired consistency)

Crushed ice (optional, for serving chilled)

Fresh mint leaves or sliced cucumbers for garnish (optional)

How to Make:

Prepare the Vegetables: Start by preparing the cucumbers. Peel and seed the cucumbers, then roughly chop them into chunks. If you prefer, you can leave the skin on for added texture and color. Next, finely chop the onion and mince the garlic. These aromatics will bring out the soup’s flavor base.

Sauté the Onion and Garlic: Heat the olive oil in a large saucepan over medium heat. Once the oil is hot, add the chopped onion and cook, stirring occasionally, for about 3–5 minutes, until the onion becomes soft and translucent. Add the minced garlic and cook for another minute, being careful not to burn it. The onion and garlic will provide a savory foundation for the soup.

Blend the Soup: Once the onions and garlic have softened, add the chopped cucumbers to the pot and cook for another 3–5 minutes, just to soften them slightly. Then, remove the pot from the heat and let it cool for a few minutes.

Transfer the cooled mixture to a blender or food processor. Add the vegetable broth, Greek yogurt, fresh dill, lemon juice, salt, pepper, and cumin (if using). Blend until smooth and creamy. If you prefer a thinner consistency, you can add cold water or extra vegetable broth to reach the desired texture.

Taste and Adjust: After blending, taste the soup for seasoning. If you feel the soup needs more acidity, add a bit more lemon juice. For more saltiness, adjust the salt to your liking. The soup should have a refreshing, light flavor with a hint of creaminess from the yogurt and a burst of freshness from the dill.

Chill the Soup: Transfer the soup to a large bowl and refrigerate for at least 2 hours. Chilled soup enhances the refreshing quality of the cucumber and dill, making it the perfect choice for a hot summer day. If you want to serve it immediately, you can also serve it over crushed ice for a chilled effect.

Serve and Garnish: Once the soup is thoroughly chilled, give it a stir before serving. Pour the soup into individual bowls or cups, and garnish with fresh dill, a sprig of mint, or thinly sliced cucumbers for added texture and visual appeal. You can also add a drizzle of olive oil for extra richness.

Enjoy: Serve the chilled cucumber and dill soup as a starter, light lunch, or a refreshing snack. It pairs wonderfully with fresh salads, grilled vegetables, or a slice of crusty bread. This soup is a great way to cool off and enjoy the simple pleasures of fresh, seasonal ingredients.

Chef’s Note:

Variations: This soup is quite versatile, and you can modify it to suit your taste. For a dairy-free version, simply substitute the Greek yogurt with coconut yogurt or another plant-based alternative. For a richer version, you can use sour cream or heavy cream instead of Greek yogurt. If you prefer a slightly tangier flavor, you can also add a splash of apple cider vinegar to the soup.

Texture: The texture of the soup can be adjusted based on your preference. If you like a chunkier texture, you can pulse the soup in the blender a little less or leave a few cucumber pieces unblended. For an extra smooth soup, strain it through a fine mesh sieve after blending.

Spices: While cumin adds a warm, earthy flavor that complements the freshness of the cucumbers, you can also experiment with other spices such as smoked paprika, coriander, or a pinch of cayenne pepper for a bit of heat. Dill can be complemented by fresh mint or basil, depending on the flavor profile you want to create.

Serving Suggestions: For a more substantial meal, pair the soup with a side of whole grain crackers, a light salad, or a sandwich. This soup is also fantastic as a starter to a Mediterranean meal or a summer picnic.

Storage: This soup can be stored in an airtight container in the refrigerator for up to 3 days. If you notice the soup has thickened after refrigerating, simply add a little cold water or broth to thin it out before serving.

Nutrition Information (per serving, based on 4 servings):

Calories: 130 kcal

Protein: 4 grams

Fat: 10 grams

Saturated Fat: 1.5 grams

Carbohydrates: 11 grams

Fiber: 2 grams

Sugar: 5 grams

Cholesterol: 5 mg

Sodium: 500 mg (can be reduced with low-sodium broth)

Potassium: 450 mg

Vitamin A: 4% of the Daily Value (DV)

Vitamin C: 20% of the DV

Calcium: 6% of the DV

Iron: 4% of the DV

Note: Nutritional values are estimates and may vary depending on specific ingredients used, such as yogurt or broth. For a lower-sodium version, use low-sodium broth or water instead of regular broth.

Conclusion:

Cucumber and Dill Soup is a refreshing, light, and healthy option for anyone looking for a delicious dish to enjoy during warm weather. The crisp and cooling cucumber, paired with the fresh and aromatic dill, creates a perfectly balanced soup that is both simple and sophisticated. This chilled soup is versatile and can be easily customized to suit dietary preferences or flavor profiles. Whether served as an appetizer, side dish, or light lunch, cucumber and dill soup offers a delightful way to enjoy the flavors of fresh produce while staying cool and refreshed.