Chilled Dill & Cucumber Soup

by | Jun 21, 2025 | Appetisers, Cold Appetisers, Dill, Scandanavian, Soups, Spices & Herbs, World Cuisines

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Chilled Dill & Cucumber Soup

A refreshing, summery soup that’s silky and light. Blending cool cucumber with the bright green notes of fresh dill, it’s lifted with lemon and enriched with creamy Greek yoghurt. An elegant starter or a light, satisfying lunch on a warm day.

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Keyword: Scandanavian, Dill, Cucumber, Yoghurt
Category: Appetisers, Soups, Cold, Spices & Herbs
Course: Appetizer, Soup
Cuisine: Scandanavian
Prep Time: 5 minutes
Cook Time: 5 minutes
Chilling Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 Servings
Calories: 105kcal
Author: MJF
Cost: £5.00

Equipment

  • 1 Cutting Board & Cooks Knife
  • 1 Vegetable Peeler
  • 1 Blender

Ingredients

  • 2 each Large Cucumbers About 500g / 1 Lb, peeled and roughly chopped
  • 300 g Natural or Greek Yoghurt 1¼ Cups
  • 1 each Small Bunch Fresh Dill About 10g / ⅓ Oz, Fronds Only
  • 1 each Lemon zest and juice
  • 1 each Garlic Clove small, crushed (Optional)
  • 2 Tbsp Extra Virgin Olive Oil
  • Salt And White Pepper to taste
  • 100 ml Cold Water or Light Vegetable Stock ⅓ Cup
  • Extra Dill Sprigs and Lemon Zest to garnish

Instructions

  • Peel and roughly chop the cucumbers. Pick the dill fronds and set a few aside for garnish.
  • In a blender or food processor, combine the cucumber, yoghurt, dill, lemon juice and zest, garlic (if using), olive oil, salt, and pepper.
  • Blend until smooth.
  • Taste, and adjust the seasoning with salt, pepper and lemon.
  • Add cold water or stock to reach a silky consistency. Blend again to combine.
  • Transfer to a jug or bowl and refrigerate for at least 1 hour to chill completely.
  • Pour into bowls and garnish with reserved dill sprigs and lemon zest.

Notes

Variations to Try
  • Add Avocado: Blend in ½ an avocado for a richer, creamy texture.
  • Spicy Kick: Add a pinch of cayenne or a slice of green chili.
  • Herb Swap: Try adding mint or parsley for a different green accent.
  • Tangy Twist: Use a splash of buttermilk in place of some of the yoghurt for a subtle tang.
  • Protein Boost: Garnish with cold poached shrimp or flaked smoked trout for a sophisticated starter.
  • Vegan: Substitute coconut yoghurt for a dairy-free, creamy base.
This recipe is a light version, incorporating a yoghurt and water or stock base, however, you could use a “Vichyssoise” style base of leeks and potatoes to create a somewhat more substantial soup, with the same flavour profile.

Nutrition

Calories: 105kcal | Carbohydrates: 6g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 58mg | Potassium: 195mg | Fiber: 0.01g | Sugar: 6g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 0.1mg

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