Chilled Cucumber Soup

Chilled Cucumber SoupCucumber soup is a great for hot weather. It’s creamy and light and makes a perfect starter for a large meal, or it can be the centerpiece of a lighter offering. For best results, make it in the morning and let it chill all day.


1-1/2 to 1-3/4 cups cucumber, peeled, seeded and finely chopped
2 Tablespoons olive oil
1 Tablespoon dill (dried)
1 garlic clove, smashed
1 teaspoon salt
1/4 teaspoon pepper – preferably white
1/2 cup plain yogurt
1 cup sour cream

Combine everything except the yogurt and sour cream in a large bowl. Let stand in the refrigerator for 3 hours.

Place half the mixture in a blender and puree.  Pour it back into the bowl.

Fold in (stir slowly) the yogurt and sour cream and chill for at least another 4 or 5 hours.

Serve in chilled soup bowls. Garnish with a sprinkle of dill or a small sprig of fresh dill, if you happen to have it on hand.


For a creamier soup, puree all of the cucumbers, instead of just half.

If the weather is nice, why not serve dinner on the patio or balcony? For a light meal, serve the soup with some good bread and a nice salad. And enjoy your meal as you watch th sun go down. Have fun, and…

Play with your food!


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About Lane

Lane Baldwin is a an internationally-acclaimed singer, songwriter, author and food lover. He wasn't trained in France, and he doesn't have his own TV show. He just loves to cook, and loves sharing what he's learned over the years. In his "real life," Lane has toured the world, bringing his special brand of Blues-infused Americana to millions of fans. At home he leads a quiet life filled with good books, good food and good friends.