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Chilled Cucumber-Dill Soup 

Last updated: August 26, 2022

Are you looking for something different to do with your abundance of cucumbers? Consider trying a cold cucumber soup to avoid heating up your kitchen. Like most vegetables, cucumbers, the star of this recipe, are loaded with vitamins and minerals. In addition, cucumber has a high water content. Eating cucumbers is a great way to enhance your hydration during the hot summer months. 


30 Min


4 Hrs






  • 4 large cucumbers, peeled, seeded, cubed and divided 
  • ½ cup finely chopped yellow onion, divided 
  • ½ cup finely chopped celery, divided 
  • ½ cup grated carrots, divided 
  • 4 medium jalapeno peppers, seeded and finely chopped 
  • ¼ cup Greek yogurt 
  • ¼ cup low-fat sour cream 
  • 2 teaspoons white sugar (may substitute with Stevia or Splenda) 
  • 1-2 fresh garlic cloves, minced 
  • 1 teaspoon dried dill weed or 2-3 teaspoons of fresh dill 
  • 1 teaspoon salt, to taste 
  • 1 teaspoon ground black pepper, to taste 


  1. Set aside ¼ cup of cubed cucumber. 
  1. Place remaining cucumbers, ¼ cup onion, ¼ cup celery, ¼ cup carrots, jalapeno peppers, Greek yogurt, sour cream, sugar, garlic, dill, salt and pepper into the bowl of an 8-cup electric blender or food processor and pulse until all ingredients are just blended.   
  1. Pour mixture into a large bowl and stir in reserved ¼ cup cucumber and remaining onion, celery and carrots to add a little crunch to an otherwise creamy mixture. Taste for salt and pepper, adding more if desired. 
  1. Place in the refrigerator for at least 4 hours before serving. 

Recipe shared by Michelle Eaton, C.D., Registered Dietitian, ThedaCare; courtesy of 

Tags: chilled cucumber dill farmers market dietitian approved refreshing summer meal soup

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