This chilled cucumber soup is a delightful, refreshing dish perfect for a light lunch or a sophisticated starter. It’s incredibly easy to make, requires no cooking, and comes together in minutes. You’ll love its crisp flavor and creamy texture.
Key Ingredients & Substitutions:
- English Cucumbers: These are best as they have fewer seeds and thinner skin. Regular cucumbers work too, just peel them and scoop out the seeds.
- Plain Yogurt: Use full-fat or low-fat. Greek yogurt will make it thicker.
- Fresh Dill: Adds a classic, bright flavor. Fresh parsley or mint can be used as alternatives.
- Garlic: Fresh cloves are preferred for the best flavor.
- Lemon Juice: Freshly squeezed is always best for that zesty kick.
Ingredients:
- 2 large English cucumbers (about 2 lbs total)
- 1 cup plain yogurt
- 1/4 cup fresh dill, chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1/4 cup water (more if needed for desired consistency)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Garnish:
* Extra chopped dill
* Cucumber slices
* A swirl of yogurt
How Much Time Will You Need?
- Total Time: 15 minutes
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Servings: 4
- Tools Needed: Blender, measuring cups and spoons, cutting board, knife.
Step-by-Step Instructions:
1. Prepare the Cucumbers
Wash your cucumbers well. You don’t need to peel English cucumbers unless you prefer to. Roughly chop them into smaller pieces so they blend easily.
2. Combine All Ingredients
In a blender, add the chopped cucumbers, plain yogurt, fresh dill, minced garlic, fresh lemon juice, water, salt, and black pepper. Make sure all ingredients are in the blender.
3. Blend Until Smooth
Secure the lid on your blender and blend on high speed until the mixture is completely smooth and creamy. If it seems too thick, add a little more water, one tablespoon at a time, until you reach your desired consistency.
4. Chill and Serve
Pour the cucumber soup into a pitcher or a serving bowl. Cover it and refrigerate for at least 30 minutes to an hour to allow it to chill thoroughly. A cold soup is the best soup! Serve chilled, garnished with extra dill or a cucumber slice if you like.
Storage Instructions:
Store leftover cucumber soup in an airtight container in the refrigerator for up to 2-3 days. This soup is best enjoyed cold and fresh, so it doesn’t require reheating.
Frequently Asked Questions (FAQ):
Can I make this cucumber soup ahead of time?
Yes, you can prepare this soup up to 24 hours in advance. Store it in the refrigerator.
Do I have to peel the cucumbers?
For English cucumbers, peeling is optional. For regular cucumbers, it’s recommended to peel them and scoop out the large seeds for a smoother texture.
What if I don’t have fresh dill?
While fresh dill is best, you can use fresh parsley or mint as a substitute for a different but still delicious flavor profile.
Can I make this soup vegan?
Absolutely! Simply substitute the plain yogurt with a plain, unsweetened non-dairy yogurt (like almond or oat-based yogurt).
How can I make this cucumber soup thicker or thinner?
For a thicker soup, use Greek yogurt or reduce the amount of water. For a thinner soup, add more water or even a splash of vegetable broth until you reach your desired consistency.
Is this soup good for meal prep?
Yes, it’s great for meal prep! Just store individual portions in sealed containers in the fridge for a quick and healthy grab-and-go meal or snack.