Greek Cucumber and Walnut Soup with Dill
A silky, chilled blended soup combining cool cucumbers with toasted walnuts and Greek yogurt, finished with fresh dill and a whisper of garlic. This no-cook (after simmering) soup is bright, tangy, and deeply satisfying—perfect for warm weather or as an elegant first course.
- Prep
- 15 min
- Cook
- 10 min
- Wait
- 2 hr
- Total
- 2 hr 25 min
- Makes
- About 5 cups (4 servings)
Steps
Before you start
- Toast the walnuts while you prep the vegetables to deepen their flavor
- Chill all bowls and serving utensils in the freezer for 15 minutes before serving
- Have ice on hand to chill the soup quickly after blending
Toast the walnuts
- Heat a small dry skillet over medium heat.
- Add the walnut halves and toast, stirring frequently, for 4–5 minutes until fragrant and lightly golden at the edges.
- Watch carefully so they don't burn.
- Transfer to a plate to cool for 1 minute, then roughly chop half for the soup and reserve the other half for garnish if desired.
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Ready when: Walnuts are lightly golden and smell rich and toasty
Tip: Toasting brings out the walnut flavor and prevents the soup from tasting raw and bitter.
Simmer broth with garlic
- Pour the vegetable broth into a medium saucepan and bring to a gentle simmer over medium heat.
- Add the minced garlic and simmer for 3 minutes to soften the garlic and infuse the broth.
- Remove from heat.
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Ready when: Broth is steaming gently and garlic is softened
Tip: Don't boil the broth hard or it will reduce too much and become too salty.
Blend soup base
- In a blender or food processor, combine the chopped English cucumbers, the chopped toasted walnuts, and the warm garlic-broth mixture.
- Blend on high speed for 1–2 minutes until completely smooth and silky.
- You may need to work in batches depending on your blender size.
- Transfer to a large bowl.
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Ready when: Soup is completely smooth with no visible walnut or cucumber chunks
Tip: Blend while the broth is still warm to help release the cucumber water and create a creamier texture.
Strain for silk
- Pour the blended soup through a fine-mesh sieve into another large bowl, pressing gently with the back of a wooden spoon to release all the liquid and push finer particles through.
- This step is optional but creates a more refined, silky texture.
- Discard any fibrous bits in the sieve.
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Ready when: Most of the soup has passed through the sieve; only fibrous pulp remains
Tip: Straining prevents the soup from feeling grainy; if you prefer a heartier texture, skip this step.
Fold in yogurt and dill
- Whisk the cold Greek yogurt in a small bowl until loosened.
- Stir it gently into the strained soup until fully incorporated and smooth.
- Fold in the finely chopped fresh dill and lemon juice.
- Taste and season with sea salt and freshly ground black pepper to your preference—start with ½ teaspoon salt and adjust as needed.
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Ready when: Yogurt is fully blended in with no white streaks; soup is uniform in color and consistency
Tip: Add the yogurt slowly and fold rather than whisk vigorously to avoid making the soup foamy.
Chill thoroughly
- Cover the soup and refrigerate for at least 2 hours, or up to 24 hours.
- The cold temperature allows the flavors to meld.
- If serving within the hour, add a handful of ice cubes to speed cooling.
- Just before serving, stir well and taste for seasoning again, as cold can mute flavors slightly.
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Ready when: Soup is ice-cold and flavors have merged
Tip: Cover the soup to prevent it from absorbing odors in the fridge. Re-season just before serving if needed.
Serve and garnish
- Ladle the chilled soup into cold bowls.
- Top each serving with a small handful of chopped toasted walnuts, a pinch of freshly ground pepper, and a few fresh dill fronds.
- A light drizzle of extra-virgin olive oil is optional but adds elegance.
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Ready when: Soup is plated and garnished
Tip: Chill the serving bowls in the freezer for 15 minutes before serving to keep the soup cold longer.
Good to know
Tips
- English (seedless) cucumbers have fewer seeds than standard ones, which keeps the soup from becoming watery. If using regular cucumbers, seed them first by halving lengthwise and scraping out the seed cavity with a spoon.
- Taste the soup after it has chilled for 2 hours; cold temperatures suppress saltiness and acidity, so you may want to add a touch more salt or lemon juice before serving.
- For a thinner soup, whisk in cold broth or water 2–3 tablespoons at a time. For a thicker soup, fold in an additional 2–3 tablespoons of Greek yogurt.
- This soup pairs beautifully with crusty toasted bread, a crispy flatbread, or simple feta and olive oil for dipping.
Make ahead
Yes. The soup keeps refrigerated for up to 3 days. Prepare through step 5, cover, and chill. Re-whisk gently before serving and taste for seasoning, as chilling can dull flavors. Do not freeze, as the yogurt and cucumber base will separate when thawed.
Storage & reheating
Refrigerator: up to 3 days in an airtight container. Stir well before serving. Not suitable for freezing. To reheat or adjust consistency, add chilled vegetable broth or cold water 2–3 tablespoons at a time until you reach your desired thickness.
Substitutions
- plain Greek yogurt (full-fat) → Sour cream or crème fraîche. Use the same amount; both add tanginess and richness. Crème fraîche will be slightly less sharp.
- raw walnut halves → Toasted pine nuts or blanched almonds. Pine nuts are more delicate; almonds are slightly sweeter. Use the same weight and adjust the final seasoning to taste.
- fresh dill fronds → Fresh mint or a mix of mint and parsley. Mint will make the soup more refreshing; parsley adds earthiness. Use the same amount, chopped finely.
- vegetable broth → Chicken broth or a light seafood broth. These add more body and umami. Reduce the salt slightly as they are often saltier than vegetable broth.
