Chilled Southern-Style Cucumber and Dill Yogurt Soup
This light and refreshing Southern-style chilled cucumber and dill yogurt soup combines crisp cucumbers with creamy yogurt and fresh dill for a perfect cool side dish on warm days. Simple, easy to make, and ready in just 15 minutes without cooking.
Ingredients
Check ingredients as you go.
- Soup Base
- Herbs and Garnish
- Flavor
- Seasoning
- Finishing Touch
- Herbs and Garnish
Let’s make it
Soup Base
Seed, peel, and dice the cucumbers into small pieces and place them in a large mixing bowl.
Soup Base
Add the plain Greek yogurt, finely chopped fresh dill, minced garlic clove, and freshly squeezed lemon juice to the bowl with the cucumbers.
Seasoning
Season the mixture with salt and black pepper to taste. Stir well until all ingredients are fully combined.
Chilling
Cover the bowl with plastic wrap and refrigerate the soup for at least 1 hour to chill and allow the flavors to meld.
Finishing Touch
Before serving, give the soup a gentle stir. Optionally drizzle with extra virgin olive oil. Garnish with fresh dill sprigs if desired.
Tips & notes
Use full-fat Greek yogurt for a rich and creamy texture. Adjust lemon juice and salt according to your taste. For added zest, a small pinch of cayenne pepper can be stirred in before chilling.
Saving it for later
Store leftovers in an airtight container in the refrigerator. Consume within 3 days for best flavor and freshness.
Reheating
This soup is best served chilled and does not require reheating. If desired, let it sit at room temperature for 10-15 minutes before serving to take off the chill, stirring gently.
