Cold soup. No cooking. Done in two minutes with a blender. Chilled cucumber and dill with a little lemon, sweet onion, and green onion blended until smooth. Good as a starter or top it with langostino for a light lunch. Better cold, obviously.
How to Make Chilled Cucumber and Dill Soup
Chill before serving
This soup is best after at least an hour in the refrigerator. Room-temperature, the flavors are flat. Cold, they sharpen considerably. Make it ahead if you can.
Adjust the thickness
Start with the stated amount of milk and blend fully before deciding if it needs more. Add milk a splash at a time. The consistency you want is pourable but not watery. 
Chilled Cucumber and Dill Soup
- Total Time: 10 minutes
- Yield: Serves 4
- Diet: Omnivore, Pescatarian, Vegetarian
Description
A refreshing chilled soup, perfect for warm weather. Garnish with shrimp to make it a light meal.
Ingredients
- 20 oz (567 g) cucumber & dill veggie dip
- 1 tsp lemon juice
- 1 cups (237 ml) whole milk
- 1/4 cup chopped sweet onion
- 4 green onions, white and green parts, chopped
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 4 tbsp freshly squeezed lemon juice
- Cooked langostino, shrimp or salmon
- Garlic powder
- Preserved lemon, minced for garnish
- Lemon wedges, for garnish
- Fresh dill, for garnish
Instructions
- Combine dips or yogurt, whole milk, onion, green onions, salt, pepper, and lemon juice in a blender. Blend until smooth (approximately 1-2 minutes).
- Divide the mixture into bowls.
- Top with fresh dill, preserved lemon, and langostinos (if using).
- Serve immediately or refrigerate for later.
Notes
- For a thinner soup, add up to 1/2 cup more milk. For a thicker soup, use less.
- To enhance the dill flavor, add 1-2 tablespoons of chopped fresh dill along with the green onions.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The flavors will meld nicely overnight.
- Prep Time: 10 minutes
- Category: Soup
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Carbohydrates: 25
- Fiber: 2
- Protein: 10
- Cholesterol: 50
Frequently Asked Questions
Can I use Greek yogurt instead of the veggie dip?
Yes. Plain Greek yogurt with some chopped fresh dill and a grated cucumber works as a substitute. You may need to add a little extra milk to thin it out.
What protein works best as a topping?
Langostino tails, cooked shrimp, or flaked cold salmon all work well. Season them lightly with garlic powder and a squeeze of lemon before adding to the soup.
How far ahead can I make this soup?
Up to 2 days in the fridge. Give it a good stir before serving since it may separate slightly. Adjust salt and lemon juice after chilling, as cold dulls flavors.
