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Chilled Cucumber-Dill Soup

Rated as 5 out of 5 Stars

"Another way to use up all those cucumbers that spring off the vine in summer. This is a spicy dill cucumber soup chilled to take down the heat a notch in summer. This soup is great made a day ahead and keeps for 3 days. Serve with some thin wheat crackers."
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4 h 30 m servings 82
Original recipe yields 6 servings


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  1. Set 1/4 cup of cubed cucumber aside.
  2. Place remaining cucumbers, 1/4 cup onion, 1/4 cup celery, 1/4 cup carrots, jalapeno peppers, Greek yogurt, sour cream, sugar, garlic powder, dill, salt, and pepper into the bowl of an 8-cup electric blender or food processor and pulse until all ingredients are just blended.
  3. Pour into a large bowl and stir in reserved 1/4 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.
  4. Place into the refrigerator for at least 4 hours before serving.


  • Cook's Notes:
  • You can use serrano peppers instead of jalapeno, red pepper flakes instead of black pepper, and 1 packet of Equal® instead of white sugar, if preferred.
  • If using fresh dill instead of dried, add 2 to 3 teaspoons.

Nutrition Facts

Per Serving: 82 calories; 3.2 12.8 2.6 6 419 Full nutrition

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1.9.20 Very similar to gazpacho, this is a very nice chilled soup. I thought it was ideally spiced with just a little kick from the jalapeños, but overall, very mellow. And to say I like its n...