Chilled Cucumber and Chive Lemon-Dill Soup
This vibrant and refreshing Chilled Cucumber and Chive Lemon-Dill Soup is the perfect summer dish. With its bright flavors and silky texture, it’s a delightful way to enjoy fresh produce. Combining hydrating cucumbers with the fragrant notes of chives and dill, this soup is enriched with creamy yogurt and buttermilk for a tangy twist. Whether enjoyed as a light lunch or an elegant starter for dinner, it’s a quick and easy recipe that promises to impress. Customize it by adding your favorite herbs or spices for a unique touch. Perfectly chilled, this soup can be made ahead of time, making it an ideal choice for warm-weather entertaining.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Cucumbers
3 medium (Peeled, halved, seeds scooped out, finely chopped)
Chives
1/3 cup (Chopped)
Plain nonfat yogurt
1 cup (For blending and garnishing)
Buttermilk
1 cup (Low or non-fat)
Lemon juice
2 tablespoons (Freshly squeezed)
Dried dill weed
1 teaspoon (For seasoning)
Salt
1 pinch (To taste)
Chives
1 tablespoon (Chopped, for garnish)
Flat-leaf parsley
1 tablespoon (Minced, for garnish)
Instructions
1
Start by peeling the cucumbers. Halve them lengthwise and scoop out the seeds using a spoon. Discard the seeds.
2
Finely chop the cucumbers and place them in a colander to drain any excess liquid. Gently squeeze the cucumbers to remove more moisture.
3
In a large mixing bowl, combine the drained cucumbers with chopped chives, yogurt, buttermilk, lemon juice, dried dill weed, and a pinch of salt. Mix well until all ingredients are thoroughly incorporated.
4
For a silky texture, use an immersion blender to puree the mixture until smooth. If you don’t have an immersion blender, transfer the mixture to a countertop blender and blend until creamy.
5
Once blended, refrigerate the soup for at least 1 hour to chill and allow the flavors to meld.
6
When ready to serve, ladle the soup into individual bowls. Garnish each portion with a dollop of yogurt and a sprinkle of chopped chives and minced flat-leaf parsley.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Chilled Cucumber and Chive Lemon-Dill Soup?
It is a refreshing, vibrant summer dish featuring cucumbers, chives, dill, yogurt, and buttermilk for a tangy, silky finish.
How many cucumbers are required for this recipe?
You will need 3 medium cucumbers.
Do I need to peel the cucumbers?
Yes, start by peeling the cucumbers before halving and seeding them.
Why should I scoop out the cucumber seeds?
Removing the seeds ensures a smoother texture and prevents the soup from becoming too watery.
How should I prepare the cucumbers after seeding?
Finely chop them and place them in a colander to drain any excess liquid.
Why is it important to squeeze the cucumbers?
Gently squeezing the cucumbers removes more moisture, ensuring the soup maintains a creamy consistency.
What type of yogurt is used in this recipe?
The recipe calls for 1 cup of plain nonfat yogurt for both blending and garnishing.
What kind of buttermilk is recommended?
Low or non-fat buttermilk is recommended for this recipe.
Can I use an immersion blender for this soup?
Yes, an immersion blender is ideal for pureeing the mixture until it is silky and smooth.
What if I do not have an immersion blender?
You can transfer the mixture to a countertop blender and blend until creamy.
How long should the soup be refrigerated before serving?
Refrigerate the soup for at least 1 hour to allow the flavors to meld and the soup to chill.
What are the recommended garnishes for this soup?
Garnish each bowl with a dollop of yogurt, chopped chives, and minced flat-leaf parsley.
Is this cucumber soup suitable for vegetarians?
Yes, this recipe is vegetarian as it contains only dairy and vegetable ingredients.
Can I make this soup ahead of time?
Yes, it is an ideal choice for warm-weather entertaining because it can be made ahead and kept chilled.
What herbs are used in the soup base?
The soup base uses 1/3 cup of chopped chives and 1 teaspoon of dried dill weed.
How much lemon juice is needed?
The recipe requires 2 tablespoons of freshly squeezed lemon juice.
Should I add salt to the soup?
Yes, add a pinch of salt to taste to enhance the overall flavor profile.
Is this soup considered a light meal?
Yes, it is perfect as a light lunch or as an elegant starter for a dinner party.
Can I customize the flavor of this soup?
Absolutely, you can add your favorite herbs or spices for a unique personal touch.
Is this a good recipe for summer?
Yes, its hydrating cucumbers and chilled temperature make it a perfect summer dish.
How many chives do I need in total?
You need 1/3 cup for the soup and an additional 1 tablespoon for the garnish.
What kind of parsley is used for the garnish?
The recipe specifies using minced flat-leaf parsley.
What is the primary seasoning for this soup?
Dried dill weed provides the primary herbal seasoning.
Can I use Greek yogurt instead of nonfat?
While the recipe calls for plain nonfat yogurt, Greek yogurt can be used for a thicker and creamier texture.
Is this recipe quick to prepare?
Yes, it is described as a quick and easy recipe with simple steps.
Why is blending necessary for this recipe?
Blending creates a silky, smooth texture that defines the character of the soup.
What role does buttermilk play in this soup?
Buttermilk adds a tangy twist and provides a smooth liquid base.
Is the soup served hot or cold?
This soup is specifically designed to be served perfectly chilled.
Should I keep the cucumber skins?
No, the instructions specify peeling the cucumbers and discarding the skins.
What is the final expected texture of the soup?
The final texture should be silky, smooth, and creamy after blending and chilling.