Chilled Cucumber, Dill and Yogurt Soup

Name: Chilled Cucumber, Dill and Yogurt Soup
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: World
Ingredients: Greek yogurt 500 g; Cucumbers 2; Garlic 1 clove; Fresh mint 1 small bunch; Dill 1 small bunch; White wine vinegar 2 tbsp; Celery seed 1 ½ tsp; Salt; White pepper; Feta cheese 100g; Olive oil 1-2 tbsp; Rye Bread

easy no-cook dish

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10m
Serves 4
Easy
(1)

Ingredients

	500 g Greek yogurt
	2 Cucumbers
	1 clove Garlic sliced
	1 small bunch Fresh mint leaves picked
	1 small bunch Dill reserve some to serve
	2 tbsp White wine vinegar
	1 ½ tsp Celery seed plus a pinch to serve
	Salt to taste
	White pepper to taste
	100g Feta cheese finely crumbled
	1-2 tbsp Olive oil extra-virgin
	To serve:
	Rye Bread thinly sliced

Nutritional information

316

calories

24.8g

fat

8.9g

carbohydrates

13.6g

protein

1.6g

fiber

684mg

sodium

Ingredients

500 g Greek yogurt
2 Cucumbers
1 clove Garlic
sliced
1 small bunch Fresh mint
leaves picked
1 small bunch Dill
reserve some to serve
2 tbsp White wine vinegar
1 ½ tsp Celery seed
plus a pinch to serve
Salt
to taste
White pepper
to taste
100g Feta cheese
finely crumbled
1-2 tbsp Olive oil
extra-virgin
To serve:
Rye Bread
thinly sliced

Chilled Cucumber, Dill and Yogurt Soup

This delicious no-cook Chilled Cucumber, Dill and Yogurt Soup is perfect for days when you don’t want to fuss around the kitchen. Fragrant with fresh dill and mint, this luscious soup is best served chilled, allowing time for the flavors to marry. Fresh and wholesome, the soup is delicious with thinly sliced rye bread.

The recipe is beyond simple to prepare, and it all comes together in a food processor or blender in five minutes. Just combine all of the ingredients and blend until smooth and creamy. Thin the soup out if needed and chill. When ready to serve, ladle the chilled soup into bowls. Finish it off with some diced cucumbers, fresh dill, celery seeds, crumbled feta, and a few drops of extra-virgin olive oil. Yummy!

To make the Chilled Cucumber, Dill and Yogurt Soup, you will need the following ingredients:

Steps to make Chilled Cucumber, Dill and Yogurt Soup

1	Prepare cucumber	5
Save a 2-inch chunk of a cucumber for serving, then peel and deseed the rest. Reserve the seeds and set aside. Roughly chop the cucumber.
2	Place yogurt, cucumber, garlic, and herbs in food processor	1
In a food processor or blender, combine 500 grams Greek yogurt, chopped cucumber, 1 sliced garlic clove, mint leaves, most of the dill (reserve some for serving), 2 tablespoons vinegar, and 1 ½ teaspoon celery seeds.
3	Blend	1
Blend as smoothly as possible. Check the consistency. If it’s too thick, blend in enough of the reserved cucumber seeds to thin out. Taste and season with salt and white pepper. Chill until ready to serve.
4	Dice reserved cucumber	2
When ready to serve, finely dice the reserved cucumber.
5	Serve
To serve, divide the chilled soup between 4 bowls. Scatter some diced cucumber and crumbled feta over each bowl. Top with chopped dill and some celery seeds. Garnish with a few drops of olive oil and serve with thinly sliced rye bread.

Looking for a healthy no-cook recipe? This wholesome and delicious Chilled Cucumber, Dill and Yogurt Soup is perfect for the warmer weather. It requires no cooking and takes less than half an hour to prepare. Give this recipe a try, and don’t forget to tag us @cookmerecipes on Instagram. We love seeing what you’ve made!

Jelena Mardere

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!