
Simple Homemade Creamy Dill Cucumber Soup
Ready to cool off with a dish that’s as refreshing as it is delightful? This Simple Homemade Creamy Dill Cucumber Soup is like a spoonful of summer in every bite! It’s tangy, herby, and oh-so-satisfying. Trust me, your taste buds are going to thank you! Let’s get blending!
5.0 out of 5 (1 rating)

Prep Time
15 minutes
Cook Time
Servings
4 servings
Cuisine
American
Ingredients
- •2 large cucumbers, peeled and diced
- •1 cup plain Greek yogurt
- •1/2 cup sour cream
- •1/4 cup fresh dill, finely chopped
- •2 green onions, chopped
- •1 garlic clove, minced
- •1 tablespoon lemon juice
- •1/2 teaspoon salt, or to taste
- •1/4 teaspoon black pepper, or to taste
- •1/2 cup cold water (optional, for thinning)
Instructions
- 1
Peel and dice the cucumbers, reserving a small amount for garnish if desired.
- 2
In a blender or food processor, combine the diced cucumbers, Greek yogurt, sour cream, dill, green onions, garlic, and lemon juice.
- 3
Blend until smooth and creamy. If the soup is too thick, add cold water a little at a time to reach the desired consistency.
- 4
Season with salt and black pepper to taste. Blend again briefly to combine.
- 5
Chill the soup in the refrigerator for at least 30 minutes before serving for best flavor.
- 6
Serve cold in bowls, garnished with a sprinkle of fresh dill, chopped cucumber, or a drizzle of olive oil if desired.
Nutrition Information
Calories
120 calories
Protein
6g
Carbs
10g
Fat
6g
Frequently Asked Questions
Q: Can I use regular yogurt instead of Greek yogurt in this recipe?
A: Yes, you can substitute regular plain yogurt for Greek yogurt. However, Greek yogurt has a thicker texture, so if you use regular yogurt, the soup might be slightly thinner. To maintain creaminess, you can reduce or skip the optional cold water.
Q: Can I make this soup ahead of time?
A: Yes, this soup can be made up to 24 hours in advance. Preparing it ahead of time allows the flavors to meld together, improving its taste. Just store it in an airtight container in the refrigerator and give it a good stir before serving.
Q: What is the best way to store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as the soup may separate slightly while stored. Avoid freezing, as the texture may become grainy when thawed.
Q: What can I use as a substitute for fresh dill?
A: If fresh dill isn't available, you can use 1 tablespoon of dried dill as a substitute. Keep in mind that dried dill has a more concentrated flavor, so start with less and adjust to taste.
Q: How can I make this soup vegan or dairy-free?
A: To make the soup vegan or dairy-free, replace the Greek yogurt and sour cream with plant-based alternatives, such as coconut yogurt or cashew cream. Ensure the substitutes are plain and unsweetened for the best results.
Q: What should I do if my soup turns out too thick?
A: If the soup is too thick, add cold water a little at a time until the desired consistency is reached. Alternatively, you can use chilled vegetable stock for thinning, which will add more flavor.
Q: Can I add other vegetables or toppings to this soup?
A: Yes, you can customize this soup by adding other vegetables like diced avocado or grated radish for extra texture. For toppings, consider a drizzle of olive oil, a sprinkle of paprika, or crushed nuts for added flavor and crunch.
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