This lovely and delightful chilled soup is a perfect and refreshing way to enjoy on a hot summer day! This Hungarian style cucumber dill soup is refreshing, creamy and so easy to make! Simply blend, chill and serve! Enjoy on it’s own as an appetizer or light lunch with crusty European bread.
Growing up both my Mom and Grandma would make several variations of cucumber recipes. Many included were cucumber salads, pickling cucumbers, Grandma her own version of cucumber soup and we would often enjoy it as a snack fresh out of garden. When I was very young, I would stay with my Grandmother during the summer months while my older siblings would help out on the farm. Grandma was always cooking and making pastries for us, but one thing I do remember was our snacks. She proudly would go out the backyard and bring in the vegetables that were ripe and ready to eat. She would take the cucumber, peel it and slice it then season it with salt and serve it on a plate for us to snack on during those hot summer days! It was our time to sit and chat and enjoy a delicious fresh cucumber together! These are the special times I will never forget!
This cucumber soup recipe is one that has a dash of both my parents and Grandma. They all loved cucumbers in any form and Mom would often add a splash of vinegar into her soups and both her Grandma most often add sour cream and dill to recipes. Sour cream was a staple in our home for many recipes. Dad liked a little of heat to his dishes, so of course I added some fresh cracked peppercorns as a garnish in this soup.
DID YOU KNOW CUCUMBERS ARE….
- An excellent vegetable to keep you hydrated
- Helps to keep your bones healthy
- Promotes a healthy gut and helps with digestion
- Improves heart health
- High in antioxidants that can help fight off free radicals in your body that can lead to diseases
- Cucumbers and including there peel helps to prevent several types of cancer, colon, breast, liver, lung and prostate.
These are a few benefits to eating cucumbers and that includes pickling cucumbers! Make sure you pick up a few cucumbers the next time you are at the grocery store or market.
INGREDIENTS
- Cucumber: I used a large English cucumber for this recipe
- Scallion: keeping the onion flavour mild, and another option would be shallot
- Sour Cream: Hungarians like to add sour cream to their dishes; Greek yogurt can be substituted, just make sure it’s 2-4% fat content
- Herbs: I use fresh dill and parsley
- Seasoning: Sea or Himalayan salt and pepper
- Extra virgin olive oil
- Vinegar: is often added to soups, it balances the creaminess of the soup and adds a bit of tanginess
This soup comes together in 10 minute and the time for chilling is a minimum of 2 hours and up to 4 hours. Which is ideal for making it ahead for those busy weekday meals!
To start, slice cucumber in half lengthwise and scoop out the seeds with a spoon or sometimes I have taken a sharp paring knife and carefully outlined the outer area where the seeds are and then scooped it out with a small spoon. I found it easier that way. Then slice the cucumbers into chunks.
Using a high speed blender or food processor, add the cucumber, scallions, garlic, sour cream, dill, parsley, salt and olive oil. Blend until smooth.
Transfer to an air tight container and place into the refrigerator for minimum of 2 hours to chill and up to 4 hours.
Once chilled, garnish with sliced cucumbers, dill and freshly ground pepper. Serve with crusty European bread. You can always add a dollop of sour cream or yogurt or fresh scallions or chives.
TIPS WHEN MAKING THIS SOUP
Even though the English cucumber is known to be referred to as a seedless cucumber, it still has tiny seeds embedded in the center of the cucumber. For me, the easiest way to remove those seeds, were to use a sharp paring knife with a point and once it’s sliced down the centre, then carefully carve out the seeded area along the cucumber. Then use a small spoon and remove it.
Since all of the ingredients are added to a blender or food processor, it will take up to 1-2 minutes for the ingredients to break down into a creamy thick liquid. It also depends on the blender or food processor you use. I have had mine for years, so it takes those extra seconds or maybe a minute to get the consistency you want for a soup.
HOW TO STORE THIS SOUP…..The best way is to place in a container with an airtight lid in the refrigerator for up to 3-4 days. Since this recipe only yields 2 cups to 2 1/2 cups, it is unlikely you will leftovers.
You must try this wonderful summer soup recipe! It has a lovely creamy texture with a hint tanginess and a kick of heat finished with a pungent garlic flavour. The fresh herbs balance these flavours perfectly!
I HOPE YOU ENJOYED THIS SOUP AS MUCH AS WE DID!! I WOULD LOVE TO HEAR YOUR FEEDBACK WITH A COMMENT AND RATING……Thank you Rose 🙂
I am excited to partner with two wonderful recipe creators on a collaborative summer soup series. We came together to celebrate heartwarming stories of our Hungarian traditions with vibrant flavours of chilled summer soups you will love! Check out the FAMILY TREE FOODIE ‘s silky sweet tart CHILLED SOUR CHERRY SOUP and HUNGARIAN EATS summery delicious STRAWBERRY SOUP!
Hungarian Cold Cucumber Dill Soup
Ingredients
Equipment
Method
- To start, slice cucumber in half lengthwise and scoop out the seeds with a spoon or sometimes I have taken a sharp paring knife and carefully outlined the outer area where the seeds are and then scooped it out with a small spoon. I found it easier that way. Then slice the cucumbers into chunks.
- Using a high speed blender or food processor, add the cucumber, scallions, garlic, sour cream, dill, parsley, salt and olive oil. Blend until smooth.
- Transfer to an air tight container and place into the refrigerator for 1-2 hours to chill.
- Once chilled, garnish with sliced cucumbers, dill and freshly ground pepper. Serve with crusty European bread. Enjoy!