A creamy, chilled & super delicious cucumber soup with fresh dill! This savory soup is so satisfying and it’s perfect for a hot summery day. I used cucumbers and dill from my garden, but you can also find these at your local grocery store or farmers market.
This year I had the best crop of cucumbers I’ve ever grown! In my little backyard garden, on a standard city-sized lot, out of 5 cucumber plants I got 100+ cucumbers. 😮 If you haven’t yet, check out my video all about it: How I Grew 100+ Cucumbers North of Chicago on YouTube.
I love cold soups, especially when it’s hot out, and this one works perfectly as a chilled soup. The creamy tart yogurt, with the hint of lemon and fresh flavor of cucumber and dill, is a winning combo. In this recipe I use my Homemade Cashew Milk but unsweetened, feel free to use any plant milk that you like. 🙂
Chilled Creamy Cucumber Dill Soup
- 3 cups cucumber
- 1.5 cups unsweetened vegan yogurt
- 1 cup plant milk
- 1 tsp sea salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp parsley flakes
- 2 tbsp fresh dill
- 1/2 lemon, juiced
- Add everything but the fresh dill to the blender
- Blend until smooth then add in the fresh dill and pulse to combine
- Serve & enjoy! Top with more fresh dill & diced cucumbers if you want extra texture
If you make this creamy cucumber dill soup, post a picture to Instagram and tag me @CultivatorKitchen and use the hashtag #culivatorkitchen so I can see!
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