Refreshing Chilled Cucumber Soup Recipe for Summer Bliss

Chilled Cucumber Soup is like diving into a refreshing pool on a hot summer day. Picture this: you take a spoonful, and the cool, creamy goodness dances on your tongue, while the crisp cucumbers and zesty herbs brighten your palate. It’s an explosion of flavors that can make even the hottest days feel like a breeze.

Remember that picnic last year when everyone brought their “best dish,” and I showed up with my Chilled Cucumber Soup? The looks on their faces were priceless as they took that first sip. Suddenly, my soup became the star of the show! Whether it’s a summer gathering or just a quiet afternoon, this soup brings joy in every bowl.

I remember serving this at a family barbecue, and everyone kept coming back for seconds, asking for the recipe!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Cucumbers: Select firm cucumbers for the best texture; English cucumbers are great for their fewer seeds.

• Plain Yogurt: Use thick Greek yogurt for creaminess; it adds richness without overpowering other flavors.

• Garlic Cloves: Fresh garlic infuses flavor; adjust according to your taste preference for that nice kick.

• Fresh Dill: Opt for fragrant dill to elevate the soup’s freshness; it’s like sunshine in herb form!

• Lemon Juice: Freshly squeezed lemon juice brightens the flavors; avoid bottled versions for an authentic taste.

• Vegetable Broth: Choose low-sodium broth to control saltiness; homemade broth can add deeper flavors.

• Salt and Pepper: Don’t forget these staples! They enhance all other flavors beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Start by washing and peeling your cucumbers. Chop them into rough chunks so they blend smoothly later. Gather all your other ingredients nearby to streamline your process.

Blend Until Smooth: Toss the cucumber chunks into a blender along with yogurt, garlic cloves, lemon juice, and half of the vegetable broth. Blend until you achieve a silky texture that looks like summer in a bowl.

Add Seasoning and Chill: Pour in the remaining vegetable broth and add salt and pepper to taste. Blend again until fully combined. Transfer your mixture to a bowl, cover it up tightly, and let it chill in the refrigerator for at least one hour.

Prepare Garnishes (Optional): While waiting for your soup to chill, chop some extra dill or slice cucumbers into thin rounds for garnish later. This adds visual appeal when serving.

Serve & Enjoy!: Ladle out chilled soup into bowls or cups. Add garnishes if using, then serve immediately with crusty bread or crackers on the side.

This Chilled Cucumber Soup isn’t just easy—it’s also packed with flavor! Your friends will be begging you for more after just one taste!

Perfecting the Cooking Process

Start by blending the cucumbers and yogurt until smooth, then add herbs and spices gradually. This sequence ensures each flavor melds perfectly without overwhelming the fresh taste of cucumbers.

Add Your Touch

Feel free to swap Greek yogurt with avocado for a creamier texture or add jalapeños for some heat. Customize with fresh herbs like dill or mint to elevate the freshness.

Storing & Reheating

Store chilled cucumber soup in an airtight container for up to three days in the fridge. Reheat gently if desired, but it’s best enjoyed cold!

The first time I served chilled cucumber soup at a dinner party, my friends couldn’t stop raving about it—especially when I revealed how easy it was to make!

FAQ

What are the best cucumbers for this recipe?

Use English cucumbers; they are seedless and have a milder flavor, perfect for soups.

Can I make this soup vegan?

Yes! Substitute yogurt with coconut cream or cashew cream for a delightful vegan option.

How long does chilling take?

Allow the soup at least two hours in the fridge before serving to enhance its flavors thoroughly.

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Chilled Cucumber Soup

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Chilled Cucumber Soup is the ultimate refreshing dish for hot summer days. This light and creamy soup combines crisp cucumbers, zesty herbs, and tangy yogurt, creating a delightful explosion of flavors that will impress your guests. Perfect as a starter at dinner parties or as a light lunch, this recipe is incredibly simple to make and can easily become the star of any gathering.

• Total Time: 0 hours
• Yield: 4 servings 1x

Ingredients

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• 4 cups fresh cucumbers, peeled and chopped
• 1 cup thick Greek yogurt
• 2 garlic cloves, minced
• 1/4 cup fresh dill, chopped
• 2 tbsp freshly squeezed lemon juice
• 1 cup low-sodium vegetable broth (divided)
• Salt and pepper to taste

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Instructions

1. Wash and peel the cucumbers; chop them into rough chunks.
2. In a blender, combine cucumber chunks, Greek yogurt, garlic, lemon juice, and half the vegetable broth. Blend until smooth.
3. Add the remaining vegetable broth along with salt and pepper to taste; blend again until fully combined.
4. Transfer the mixture to a bowl, cover tightly, and chill in the refrigerator for at least one hour.
5. Optional: Prepare garnishes by chopping extra dill or slicing cucumbers for serving.
6. Serve cold in bowls or cups with garnishes if desired.

• Author: DANIEL LAWSON
• Prep Time: 10 minutes
• Cook Time: None
• Category: Appetizer
• Method: Blending
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 120
• Sugar: 5g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 15mg