Chilled Cucumber & Dill Soup

It has been hot hot hot outside these past few weeks. So hot that the idea of cooking over a stove makes me feel ill.  I mean, its hard enough keeping the house cool enough! I was craving something light, cool, refreshing and healthy and decided to make a chilled cucumber & dill soup with left over veggies in the fridge.  Welcome the chilled cucumber & dill soup! This dish is super easy and keeps well for days- check out the recipe below.

 I also made a spicy classic gazpacho with my left over veggies which was equally as good- but with a nice kick. Head on over to The Housewives of Frederick County to read my guest post on how to make your own!20160717-Photo Jul 17, 3 32 54 PM20160717-Photo Jul 17, 3 33 17 PM20160717-Photo Jul 17, 3 26 03 PM20160711-Photo Jul 11, 6 35 52 PM 20160711-Photo Jul 11, 6 37 55 PM20160711-Photo Jul 11, 6 34 11 PM

Chilled Cucumber & Dill Soup
Serves 4
A cool, refreshing and healthy cucumber soup for a hot day!
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
  1. 2 large cumbers, sliced
  2. 1/2 avocado
  3. 1/4 cup Greek yogurt
  4. 1 tomatillo
  5. 4 scallions, chopped
  6. ¼ red onion, chopped (handful reserved for garnish)
  7. 2 garlic cloves, minced
  8. 1/4 cup dill (reserve some for garnish)
  9. 1 tablespoon chopped chives
  10. ¼ cup parsley
  11. juice of 1 lemon
  12. ¼ cup water
  13. ½ tablespoon olive oil
  14. 2 teaspoon salt
  15. 1 teaspoon pepper
  1. Put all ingredients in a food processor and pulse until all ingredients are mixed and mostly smooth (leave just a little chunk in there)
  2. Add a little bit of water if too thick or add a bit more greek yogurt if too runny
  3. Chill in fridge for at least an hour
  4. Garnish with diced red onions and fresh dill
Lace And Grace
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