Go Back
–+ servings

Hungarian Cold Cucumber Dill Soup

A delightful way to enjoy a soup 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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill time: 2 hours
Total Time 2 hours 10 minutes
Servings: 2 (2-2½ cups)
Course: Appetizer, Soup
Cuisine: Hungarian
Calories: 207.49
Ingredients Equipment Method Nutrition

Ingredients
  

  • 1 large English seedless cucumber, seeded and diced
  • 2 scallions, roughly sliced
  • 1 small garlic
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup fresh dill, extra for garnishing
  • 1/4 cup fresh parsley, extra for garnishing
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground pepper, garnishing
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp vinegar

Equipment

  • 1 blender or food processor

Method
 

  1. 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.
  2. Using a high speed blender or food processor, add the cucumber, scallions, garlic, sour cream, dill, parsley, salt and olive oil. Blend until smooth.
  3. Transfer to an air tight container and place into the refrigerator for 1-2 hours to chill.
  4. Once chilled, garnish with sliced cucumbers, dill and freshly ground pepper. Serve with crusty European bread. Enjoy!

Nutrition

Calories: 207.49kcalCarbohydrates: 9.87gProtein: 3.01gFat: 18.55gSaturated Fat: 6.85gPolyunsaturated Fat: 1.27gMonounsaturated Fat: 7.89gCholesterol: 33.92mgSodium: 611.3mgPotassium: 403.69mgFiber: 1.55gSugar: 4.67gVitamin A: 1662.14IUVitamin C: 20.92mgCalcium: 114.05mgIron: 1.55mg

Tried this recipe?

Let us know how it was!