• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Home Garden Joy
  • Home
  • Blog
  • Start Here
    • Seed Starting
    • Composting Basics
    • Vegetable Gardening
    • Growing Fruit
    • Growing Herbs
  • Recipes
    • Canning and Food Preservation
    • Vegetarian Meals
    • Salad Recipes
    • Soup Recipes
    • Dinner Recipes
    • Dessert Recipes
  • Books & Classes
    • Classes
    • Books
    • Books for Christian Herbalists
  • About
    • Advertise
    • Awards and Accolades
    • Privacy Policy

Chilled Cucumber Dill Soup

August 11, 2017 by Jeanne

This recipe for cool, chilled cucumber dill soup uses the freshest ingredients from the garden blended with silky low-fat plain yogurt and sour cream to form a refreshing, filling “soup.”

Soups are an ancient food. Historians tell us that making soup is a task perhaps as old as the art of cooking itself. There is no culture on Earth that does not have its soup variations. A large pot or kettle, a fire, water, and vegetables form the basis for many soups. Add bison, elk, deer, turtle, fish, whale, or whatever other meat you have on hand, and dig in.

Where do cold soups come from? With the advent of refrigeration, cooling, refreshing chilled soups came into vogue. In the Middle East, yogurt, buttermilk and similar bases, such as the yogurt-sour cream base used in this chilled cucumber soup recipe, add an extra soothing ingredient during hot weather.

dill

Make sure that you have plenty of fresh dill available to make this recipe. I love growing dill as well as enjoying it in this chilled cucumber dill soup recipe and on salmon. It’s an easy herb to grow and one with a long and venerable history of medicinal use. It has strong antiviral properties and is an antioxidant, too. Rich in calcium, manganese, and iron, dill belongs in every cook’s garden.

vegetarian meal with cucumber soup

Recipe for Chilled Cucumber-Dill Soup

To make this recipe, you will need a blender.

Ingredients

  • Two large cucumbers, peeled and seeded, diced into small cubes. (About two cups).
  • 1 cup of low-fat plain yogurt.
  • 1/2 cup to 2/3 cup of low-fat sour cream
  • 2-3 teaspoons of fresh dill
  • Pumpkin or sunflower seeds (optional)

Place the yogurt and sour cream into a blender and add 2/3 of the entire batch of peeled, seeded and diced cucumber. Reserve some of the cucumber pieces to the side. Puree the sour cream, yogurt, and cucumbers until the mixture is smooth. Pour out of the blender into a bowl and stir in the dill and reserved cucumbers. Serve in soup bowls garnished with a sprinkle of sunflower or pumpkin seeds on top.

The meal shown in the photograph, above, was my actual lunch on a random weekday in July. The salad is a Caprese salad, with the recipe also on Home Garden Joy, and the soup in the mug is my cool cucumber-dill soup.

This post was original written in 017. It was updated February 2022 with new text, links, and images.

Jeanne
Jeanne

Jeanne Grunert is a certified Virginia Master Gardener and the author of several gardening books. Her garden articles, photographs, and interviews have been featured in The Herb Companion, Virginia Gardener, and Cultivate, the magazine of the National Farm Bureau. She is the founder of The Christian Herbalists group and a popular local lecturer on culinary herbs and herbs for health, raised bed gardening, and horticulture therapy.

Tweet
Share
Pin
Share
0 Shares

Filed Under: Easy Recipes, Soup Recipes Tagged With: soup

Previous Post: « Garden Toads
Next Post: The (Not So) Fun Parts of Gardening »

Primary Sidebar

Learn Gardening!

writer Jeanne Grunert

Hi, I'm Jeanne Grunert, master gardener, gardening book author, herbalist, and writer. If you're new to gardening, welcome! I make it simple and easy for you to grow a gorgeous garden and cook with the fresh vegetables, fruits, and herbs that you grow.

Let’s Connect!

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • YouTube

Featured

logo of the american horticulture society

Home Garden Joy was featured by the American Horticultural Society on #plantchat.

My Books on Amazon

cover of plan and build a raised bed garden

Visit my author page on Amazon to find all of my fiction and gardening books.

Herbal Academy Teachers

Footer

peach tree cuttings in a pot on a windowsill

Propagating Peach Trees from Softwood Cuttings

We decided that propagating peach trees from softwood cuttings was the way to go when we couldn’t find the variety we wanted at the store this past week. The best eating peach we’ve ever grown here at Seven Oaks Farm is “Red Haven.” It was recommended by our neighbor, a man whose family has farmed…

Read More

soul in a yellow mug against pine panelling

Made From Scratch Chicken Vegetable Soup Recipe

This is the best made-from-scratch chicken vegetable soup recipe you’ll ever taste. It’s a favorite of my family and I’m betting it will quickly become a favorite of your family’s, too. As part of my ongoing quest to test and taste every recipe in the Fannie Farmer Cookbook 100th Edition, I’ve made the Vegetable Soup…

Read More

A loaf of bread on a plate

Water Bread – Recipe Review

Once you make water bread, you’ll never eat store bought white bread again. In fact, you won’t be able to look at a loaf of “white bread” from the market and consider it bread, in any sense of the word, after you’ve taken a bite of the real thing. Hot. Crunchy crust. Tender, flaky, soft…

Read More

lemon on a lemon tree

Can You Grow a Lemon Tree from a Seed?

If you’ve ever wondered can you grow a lemon tree from a seed, the answer is yes, you can. But it takes patience and time to coax the tree into producing fruit. In the meantime, you’ll have to tend a tree that wants to grow into six, seven or more feet tall. Here’s the story…

Read More

Copyright © 2022 Home Garden Joy on the Foodie Pro Theme