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Chilled Cucumber Soup with Za’atar and Dill

Print Recipe
Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings

Ingredients
  

  • 3 large cucumbers, peeled and roughly chopped (English or Persian cucumbers work best)
  • 1 1/2 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
  • 1/2 teaspoon sea salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 2–4 tablespoons cold water (to adjust consistency)
  • Optional: drizzle of olive oil, toasted pine nuts, or crumbled feta for topping
  • 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.

Instructions
 

  • Peel and chop the cucumbers. If they have large seeds, scoop them out with a spoon. This keeps the soup smooth and less watery.
  • 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.
  • Add cold water 1 tablespoon at a time and blend again until you reach your desired consistency. It should be creamy but still pourable.
  • 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.
  • 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.