Chilled Cucumber Soup with Za’atar and Dill

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When the June sun starts blazing and the garden cucumbers are practically multiplying overnight, this chilled cucumber soup becomes my go-to refreshment. It’s cool, creamy, and kissed with the warm spices of za’atar and the brightness of fresh dill. I first tasted a version of this soup at a Lebanese café and fell in love with its tangy, herby elegance. This is my version—simple enough for a weekday lunch, fancy enough for a garden dinner party.

The flavors are creamy and tangy from Greek yogurt, subtly spiced from za’atar, and totally refreshing thanks to the cucumber and dill. It’s like summer in a bowl—cool, herbaceous, and beautifully green.

📌 Why You’ll Love This Recipe

• ❄️ Ultra-refreshing and perfect for hot days
• 🥒 Uses garden-fresh cucumbers and herbs
• ⏱️ Comes together in just 10 minutes
• 🌿 Naturally gluten-free and vegetarian
• 🧊 Make-ahead friendly—tastes better after chilling

📌 Quick Reference Section

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes (plus chilling time)
• Servings: 4
• Dietary Info: Gluten-Free, Vegetarian

Key Ingredients at a Glance:
Cucumbers, Greek yogurt, fresh dill, za’atar, lemon juice, garlic

📌 Ingredients List

• 3 large cucumbers, peeled and roughly chopped (English or Persian cucumbers work best)
• 1 ½ cups full-fat Greek yogurt
• 1 garlic clove, minced (or use roasted garlic for a milder flavor)
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh dill (plus more for garnish)
• 1 tablespoon za’atar spice blend
• ½ teaspoon sea salt (adjust to taste)
• ¼ teaspoon black pepper
• 2–4 tablespoons cold water (to adjust consistency)
• Optional: drizzle of olive oil, toasted pine nuts, or crumbled feta for topping

Substitutions & Notes:

• For dairy-free, substitute coconut yogurt or cashew cream.
• Za’atar can be swapped with a mix of thyme, sesame, and sumac if unavailable.
• Add a bit of mint for a brighter twist.

📌 Step-by-Step Cooking Instructions

1. Prep the Cucumbers

Peel and chop the cucumbers. If they have large seeds, scoop them out with a spoon. This keeps the soup smooth and less watery.

2. Blend the Base

In a high-speed blender or food processor, combine chopped cucumbers, Greek yogurt, garlic, lemon juice, dill, za’atar, salt, and pepper. Blend until completely smooth.

3. Adjust the Texture

Add cold water 1 tablespoon at a time and blend again until you reach your desired consistency. It should be creamy but still pourable.

4. Chill Thoroughly

Transfer the soup to a bowl or container and refrigerate for at least 2 hours to allow the flavors to develop. The longer it chills, the better it tastes.

5. Garnish and Serve

Stir the soup before serving. Pour into bowls and garnish with a drizzle of olive oil, extra dill, and (if desired) toasted pine nuts or feta crumbles.

📌 Serving & Pairing Ideas

• Serve with herbed flatbread or a slice of crusty sourdough
• Great as a starter for grilled chicken or lamb
• Pair with a crisp white wine or sparkling lemonade

📌 Storage & Make-Ahead Tips

• Fridge: Keeps well in an airtight container for up to 3 days
• Make-Ahead: Prepare the day before for best flavor
• Freezer: Not recommended—yogurt will separate

📌 Final Thoughts

This chilled cucumber soup is more than just a way to use up your garden haul—it’s a bowl of pure summertime bliss. 🌿 I’d love to hear how it turned out for you! Tag your creation with #SouthernSoilSunshine or drop a comment below to share your twist.

Looking for more summer soup ideas? Check out our Chilled Avocado and Cucumber Soup or Watermelon Mint Salad!