This refreshing cold cucumber soup is perfect for hot summer days. It's light, creamy, and packed with fresh flavors that will cool you down instantly. The combination of cucumber, yogurt, and dill creates a delightful and healthy dish that can be enjoyed as a starter or a light meal.
Most of the ingredients for this recipe are commonly found in your kitchen. However, if you don't usually keep plain yogurt or fresh dill on hand, you might need to pick these up at the supermarket. Fresh dill can often be found in the produce section, while plain yogurt is typically located in the dairy aisle.
Ingredients for Cold Cucumber Soup
Cucumber: Provides a refreshing and hydrating base for the soup.
Plain yogurt: Adds creaminess and a slight tang to the soup.
Garlic: Gives a subtle kick and depth of flavor.
Olive oil: Adds richness and a smooth texture.
Lemon juice: Brightens the flavors and adds a zesty note.
Salt: Enhances all the other flavors in the soup.
Dill: Adds a fresh, herbaceous note that complements the cucumber.
Technique Tip for This Recipe
For a smoother texture, strain the blended mixture through a fine mesh sieve before chilling. This will remove any remaining cucumber seeds or pulp, resulting in a more refined soup.
Suggested Side Dishes
Alternative Ingredients
cucumber - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a good alternative for cucumber in cold soups.
plain yogurt - Substitute with sour cream: Sour cream provides a similar creamy texture and tangy flavor, suitable for cold soups.
garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the soup without overpowering it.
olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in cold soups.
lemon juice - Substitute with lime juice: Lime juice provides a similar acidic brightness and citrusy flavor to the soup.
salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami depth.
dill - Substitute with mint: Mint offers a fresh, aromatic flavor that can enhance the coolness of the soup.
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How To Store / Freeze This Dish
- Allow the cold cucumber soup to cool completely before storing. This ensures that the flavors meld together beautifully.
- Transfer the soup into an airtight container. Glass containers are ideal as they do not retain odors and keep the soup fresh.
- Store the container in the refrigerator. The soup will stay fresh for up to 3 days, making it a perfect make-ahead dish for busy weeks.
- For freezing, pour the soup into freezer-safe bags or containers. Leave some space at the top as the soup will expand when frozen.
- Label the containers with the date to keep track of freshness. Frozen cold cucumber soup can be stored for up to 2 months.
- When ready to enjoy, thaw the soup in the refrigerator overnight. This slow thawing process helps maintain the soup’s creamy texture.
- Before serving, give the soup a good stir to reincorporate any separated ingredients. You can also blend it again for a smoother consistency.
- Garnish with fresh dill or a drizzle of olive oil to revive its vibrant flavors after thawing.
How To Reheat Leftovers
- While cold cucumber soup is typically enjoyed chilled, if you prefer it warm, gently heat it on the stove over low heat, stirring frequently to avoid curdling the yogurt.
- Alternatively, you can microwave the soup in a microwave-safe bowl. Heat it in 30-second intervals, stirring in between, until it reaches your desired temperature.
- If you want to maintain the soup's creamy texture, consider adding a splash of olive oil or a bit more yogurt after reheating.
- For an extra burst of flavor, garnish with fresh dill or a squeeze of lemon juice just before serving.
Best Tools for This Recipe
Blender: To combine and blend the cucumber, yogurt, garlic, olive oil, lemon juice, and salt until smooth.
Refrigerator: To chill the soup for at least 1 hour before serving.
Cutting board: To provide a surface for peeling and chopping the cucumber.
Knife: To peel and chop the cucumber and mince the garlic.
Measuring cups: To measure out 2 cups of cucumber and 1 cup of plain yogurt.
Measuring spoons: To measure out 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of salt, and 1 teaspoon of chopped dill.
Mixing bowl: To hold the chopped cucumber and other ingredients before blending.
Spatula: To scrape down the sides of the blender to ensure all ingredients are well blended.
Serving bowls: To serve the chilled soup.
Spoon: To garnish the soup with chopped dill before serving.
How to Save Time on This Recipe
Prepare ingredients in advance: Chop the cucumber and mince the garlic ahead of time to streamline the process.
Use a food processor: A food processor can blend the ingredients faster than a blender, saving you valuable minutes.
Pre-chill your ingredients: Keep the yogurt and cucumber in the refrigerator before starting to reduce chilling time later.
Batch preparation: Make a larger quantity and store it in the fridge for multiple servings throughout the week.
Quick garnish: Pre-chop the dill and store it in an airtight container for easy garnishing.
Cold Cucumber Soup
Ingredients
Main Ingredients
- 2 cups cucumber, peeled and chopped
- 1 cup plain yogurt
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 teaspoon dill, chopped
Instructions
- 1. In a blender, combine cucumber, yogurt, garlic, olive oil, lemon juice, and salt.
- 2. Blend until smooth.
- 3. Chill in the refrigerator for at least 1 hour.
- 4. Garnish with chopped dill before serving.
Nutritional Value
Keywords
Suggested Main Courses and Desserts
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