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    Cold Cucumber Dill Soup

    Gluten FreeNut FreeEgg FreeLow CarbVegetarianKeto

    Enjoy a bowl of this cold cucumber dill soup on a hot summer's day for a refreshing dish.

    If you enjoy gazpacho, you will enjoy this cucumber soup too. Creamy and light with the delicious flavour of dill. Serve as an appetizer or enjoy as a light meal.

    cucumber soup

    What type of cucumber to use

    There are many different types of cucumbers that are more suited for pickling, slicing or seedless. For this cucumber dill soup recipe I used an English cucumber as it has less seeds and a mild flavour. Persian cucumbers could be used too.

    The ingredients for cucumber dill soup

    Making this cucumber soup is as easy as blending the ingredients, chilling than enjoying it! You will need:

    • Cucumber - A large English cucumber is preferable.
    • Greek yogurt - I enjoy the Fage brand but try for full fat and check the ingredients for added sugar.
    • Dill - Fresh dill is essential for the flavour and goes well with cucumber. Add mint for a bowl of tzatziki soup!
    • Parsley - Fresh parsley adds to the freshness of the flavour.
    • Garlic - add more than 1 clove if you like your garlic.
    • Lemon Juice
    • Avocado oil - a light olive oil could be used.
    • Salt & Pepper.

    Recipe Tips

    Add fresh mint for an additional flavour.

    Serve in small glasses for an elegant summer appetizer.

    More summer vegetarian recipes

    Grilled zucchini and mint salad

    Asparagus Ricotta Tart

    Zucchini Mint Salad

    Zucchini Basil Soup

    Stuffed Cucumber Bites

    This post may contain affiliate links. Please read my disclosure policy for more information.

    cucumber soup

    Cold Cucumber Dill Soup

    Chilled cucumber soup with dill is a refreshing dish to enjoy on a hot summer's day.
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time 10 minutes mins
    Chilling time 1 hour hr
    Course Soup
    Cuisine Vegetarian
    Servings 4 servings
    Calories 168 kcal

    Ingredients
     
     

    • 1 large English cucumber
    • 1 cup Greek yogurt
    • 3 tablespoons Lemon juice
    • ¼ cup Dill chopped
    • 1 clove Garlic peeled & chopped
    • ¼ cup Parsley chopped
    • ¼ cup avocado oil
    • ½ teaspoon salt
    • ½ teaspoon black pepper

    Instructions
     

    • Peel the cucumber and remove the seeds. Cut into pieces.
    • Place all the ingredients into a blender and puree until smooth.
    • Taste and adjust the seasoning.
    • Pour into a container and chill in the fridge.

    Notes

    Makes 4 servings.
    Best chilled for a few hours or overnight.  Store in a sealed container in the fridge. It should last 3 days.
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 1servingCalories: 168kcalCarbohydrates: 6gProtein: 6gFat: 14gFiber: 1g
    The information shown is an estimate provided by an online nutrition calculator.
    Keyword cucumber recipes
    Do you know your macros?Check out Free Macro Calculator!
    Tried this recipe?Mention @KetoVegetarianRecipes on Instagram or hashtag it #ketovegetarianrecipes!

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    Hi, I'm Angela!

    I'm the creator behind all the tasty low carb & gluten free recipes at Keto Vegetarian Recipes. I live in sunny St Lucia with the husband, dogs & cats.

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