Chilled Cucumber Soup

When it is really warm outside, all I seem to crave is something cold and refreshing. This cucumber soup is no cook, easy, refreshing and incredibly delicious. Growing up, my mother would make this every summer when it got really warm outside. She would serve it to guests and they would always be blown away with the bright flavor, as well as the simplicity of this dish. I like to serve this as a starter but sometimes just eat a larger bowl as my main dish. It is also really fun to pour it into shot glasses for a party and serve as an h’orderve. If you asked me to put summer on a plate, this would be it. Enjoy!


  • 2 large english cucumbers
  • 2  green onion bulbs, white part only
  • 1/2 cup fresh dill
  • 1 litre 2% plain yoghurt
  • 4 Tbsp 5% sour cream
  • salt and pepper to taste


  • Peel cucumbers and cut them in half lengthwise. Using a spoon, scoop out all the seeds and discard
  • Coarsely chop cucumbers and onions (white parts only)
  • Wash and coarsely chop dill
  • In a food processor or blender, combine the chopped cucumber, onion and dill and blend until smooth
  • When desired consistency is reached, use a spoon to stir in the yoghurt and sour cream. Do not blend with a food processor or blender, as it will become too liquid
  • Season with salt and pepper, cover and refrigerate until ready to serve
  • Enjoy!


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