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In Easy Healthy Recipes/ Soup Recipes

Recipes from the Garden: Chilled Cucumber Dill Soup

cucumber dill soup

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.



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.


  • 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.

Enjoy. Happy gardening! Joyful creating!

1 In Easy Healthy Recipes/ Soup Recipes

Chilled Cucumber Soup Recipe

Got cucumbers? This chilled cucumber soup recipe uses up those extra garden cucumbers in a healthy, low-fat cool soup that’s perfect for summer lunch.

But watch out – it’s addictive.

cucumber soup recipe

Photo licensed from Max Straetgen/

Chilled Cucumber Soup Recipe

I had the best of intentions. I went downstairs, thinking I’d take photos of the pot of chilled cucumber soup I’d made yesterday.

Then I promptly ate it all.

And it was soooo good!

The first time I had chilled cucumber soup was in Manhattan. I don’t know why I tried it. Perhaps I was curious? I bought it from a little deli on Park and 30th or so. And it was divine. A cool, creamy concoction of sour cream, yogurt, dill, and cucumbers.

This recipe uses the same ingredients but adds both a pinch of salt and a pinch of mustard to make it delectable. One hint: blend up the soup and let it chill overnight. The flavors meld into a tasty broth that is perfect for a hot summer day.

[Tweet “Easy chilled cucumber soup recipe. Great for a hot summer day! #foodieFriday #recipesfromthegarden”]

Chilled Cucumber Soup

You will need:

  • Two large cucumbers, peeled and diced
  • 1 and 1/2 cups plain, no fat yogurt
  • 1/2 cup of low-fat sour cream
  • 1/8 teaspoon dried mustard
  • 1/8 teaspoon dried dill
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon salt
  • A blender

Simple peel and dice the cucumber, discarding the ends. Some recipes say that you need to take the seeds out, but I leave them in and it tastes fine.

Add the yogurt and the sour cream to the blender, then add 2/3 of the diced cucumbers, reserving the rest. Add the salt, pepper, dill and mustard. Cover the blender tightly. Puree for 1 minute. Pour into a pitcher and add the remaining cucumber pieces. Chill overnight and serve the next day, or chill a bit and serve immediately. Makes four, 1-cup servings.


In Easy Healthy Recipes/ Soup Recipes

How to Make Turkey Broth in Your Crock Pot

You can make the most delicious, healthy bone broth, or turkey soup stock or broth, in your Crock Pot or slow cooker. All you need is your leftover Thanksgiving turkey or another turkey, several vegetables, lots of water, and a day when you’re home.

turkey broth graphic

I love my slow cooker. Slow cookers, also called by their brand name CrockPot®, use slow, gentle heat to cook food. The best ones, such as the CrockPot® brand ones, have a ceramic insert that you can easily remove and clean. I use my slow cooker to make pot roast, beef stroganoff, Chinese broccoli or cashew chicken, and many other dishes.

But by far the best use I have found for my slow cooker is to make delicious, healthy bone broths or soup stocks. What is bone broth? Bone broth is a healing food made by simmering animal bones with water and vegetables. Basically, it’s soup stock. The slow cooking or simmering breaks the bones down so that vitamins and minerals leach into the cooking water. It tastes good and offers healthy, nourishing food. You can drink bone broth on its own or add cooked vegetables and pasta to make it into soup. You can also freeze leftovers for use another day.

How to Make Turkey Broth in Your Crock Pot or Slow Cooker

The first step, of course, is to have a cooked turkey available.  After Thanksgiving is a great time to try this recipe, because hopefully you’ve got a nicely carved turkey with just the bones and perhaps a little meat left. You can also use a roasted chicken for this recipe.

You will need:

  • Large 10 cup slow cooker
  • One fully cooked turkey with edible meat, skin removed
  • 8 cups of water
  • 1 onion, cut into big chunks with skin still on
  • Two celery stalks, cleaned and cut into big chunks
  • Two carrots, peeled and cut into big chunks
  • 20 peppercorns

Break the turkey into parts so that it fits into the slow cooker. Add water to cover it, then add all the other ingredients. Leave the skin on the onion; it creates a beautiful color in the stock and adds extra flavor. Leaves on top of celery stalks should also be left in the pot as they add more flavor, too.

Place the lid on securely and cook on HIGH for 2 hours. Then turn heat to LOW and cook for 22 hours. Yes, a full DAY to simmer the soup. Make sure that you are home during this time. I set mine up in the morning, then let it simmer overnight and turn the pot off the following morning when I make my coffee.

Once the soup is cooked for a full 24 hours, let the pot cook down. Use a colander or spaghetti strainer placed over a large pot or bowl and pour the soup out so that you strain out the bones, vegetables and peppercorns. The remaining clear broth will have a delicious taste, beautiful golden brown color, and a wonderful smooth texture.  Use it as the base for soup stock or enjoy on its own. Freeze leftovers and keep extra refrigerated until use.


More Fall Harvest Recipes

If you enjoyed this recipe, you may also like the following fall and Thanksgiving recipes on Home Garden Joy: