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Cucumber Soup with Greek Yogurt, Dill

Yields4 ServingsPrep Time15 minsTotal Time1 hr 20 mins

How to make a delicious cold cucumber soup with fresh dill and Greek yogurt. This soup recipe is tangy, fresh, and the perfect way to cool down during summer.

Cold Cucumber Soup with Greek Yogurt, Dill

 1 shallot, minced
 2 garlic cloves, minced
 1 tablespoon chopped parsley
 ¼ teaspoon sea salt
 2 teaspoons lime juice
 2 pounds of cucumber, juiced & divided
 1 cup greek yogurt
 ¼ cup freshly chopped dill
 Diced cucumber (optional)
 Diced shallots (optional)
 Lime zest (optional)

In a large mixing bowl, add 1 minced shallot, 2 minced garlic cloves, 1 tablespoon chopped parsley, ½ teaspoon salt, the juice from 1 lime, and half of the juice from 2 pounds of cucumber.


I left the skin on before juicing, but you can juice them without. Totally up to you!


Whisk in 1 cup of greek yogurt. Then add in the rest of the cucumber juice and the ¼ cup of freshly chopped dill.


Put it in the refrigerator to chill before serving, about 1 hour.


If you want to garnish the soup, I suggest diced cucumbers, diced shallots, and lime zest.



Cold Cucumber Soup with Greek Yogurt, Dill Recipe

Nutrition Facts

Servings 4