Chilled Cucumber Soup

This soup is perfect for summer dinners! A light and cooling vegetable, cucumbers help us replenish the fluids and minerals lost in our perspiration, leaving us “cool as a cucumber.” Bonus: cucumbers are surprisingly rich in Vitamin E!


  • 1 lb cucumbers washed well, halved and seeded, coarsely chopped
  • 1 cup plain yogurt
  • 2 Tbsp lemon juice
  • 1 clove garlic
  • 3 scallions (white and light green part) cut into 1/2 inch lengths
  • 2 Tbsp + 1 Tbsp fresh dill chopped
  • 2 Tbsp good olive oil
  • salt and pepper to taste


Reserve 1 cup of the chopped cucumbers. Place the remaining cucumbers in a blender or food processor with the yogurt, lemon juice, garlic, scallions, 2 T of dill and olive oil. Blend until smooth. Chill soup for at least 2 hours (preferably overnight) before serving. Finely chop the reserved cucumber. Drizzle a bit of olive oil on each serving and garnish with finely chopped cucumber and extra dill.

Serves 3-4.

Soup cucumber dill gluten-free quick & easy scallion soup summer soup

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