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Chilled Cucumber Soup with fresh dill.
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4.92 from 23 votes

Cold Cucumber Soup

Cold Cucumber soup with fresh dill is low-carb, gluten free and keto friendly. Makes approximately 6, 1/2 cup servings.
Prep Time10 mins
Cook Time10 mins
Total Time30 mins
Course: Soup
Cuisine: American
Servings: 6
Calories: 55kcal
Author: Cynthia


  • 2 cups Greek yogurt plain, full fat
  • 2 cucumbers peeled and sliced
  • 1 shallot minced
  • 1 clove of garlic minced
  • 1/4 teaspoon ground cumin
  • Juice of 1 lime
  • 1-3 teaspoons fresh chopped dill
  • Kosher salt to taste


  • Lay sliced cucumbers on a sheet pan covered with 2 layers of paper towel. Salt cucumbers liberally. Let them "sweat", about 20 minutes, to release moisture.
  • In a blender or food processor, add cucumbers, yogurt, shallot, garlic, fresh dill, lime juice and ground cumin.
  • Puree until smooth, about 1 minute.
  • Check seasoning and add salt if necessary.
  • Chill at least an hour before serving.
  • Makes 3 cups



Serving: 1g | Calories: 55kcal | Carbohydrates: 5g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 27mg | Potassium: 244mg | Fiber: 1g | Sugar: 4g | Vitamin A: 70IU | Vitamin C: 3.5mg | Calcium: 87mg | Iron: 0.4mg