Chilled Cucumber and Yogurt Soup

Name: Chilled Cucumber and Yogurt Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 2 lb cucumbers, peeled and seeded; 2 cups plain whole-milk yogurt; ½ cup cold water; 2 cloves garlic; 2 tbsp olive oil, plus more to finish; 1 tbsp white wine vinegar; 1 bunch dill, plus more to finish; Walnuts, toasted and chopped, to finish; Salt, to taste

A blender soup for nights too hot to stand at the stove, sharp with dill and garlic.

Serves: 4
Prep: 15 min
Cook: 1 hr chill
Written: July 26, 2026

Method

Roughly chop the cucumbers and blend with the yogurt, water, garlic, olive oil, vinegar, and dill until completely smooth.
Season with salt, starting light — the flavor sharpens as it chills.
Refrigerate at least 1 hour, until cold straight through.
Taste again before serving and adjust salt and vinegar; cold food always needs more seasoning than it did at room temperature.
Ladle into bowls and finish with a drizzle of olive oil, more dill, and the toasted walnuts.

Notes

Seed the cucumbers or the soup turns watery and separates in the bowl. If your cucumbers taste bitter, that’s a sign to peel more aggressively rather than adding more sugar to compensate.

This keeps in the fridge for a couple of days and only gets better as the garlic mellows. Thin any leftovers with a splash of cold water before serving, since the yogurt firms up overnight.

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