On a hot day, nothing beats a cold soup you don't even need to turn on the stove for. This one is essentially a drinkable tzatziki, blended smooth with live-culture yogurt, cooling cucumber, and fresh dill. It's refreshing, genuinely light, and it's quietly delivering probiotic bacteria the entire time you're enjoying it. If you love that cucumber-dill combination, our cucumber dill yogurt dip makes a good next stop.
Ingredients
- 2 large cucumbers, peeled and roughly chopped
- 2 cups plain full-fat yogurt
- 1 garlic clove
- 2 tbsp fresh dill, plus more to serve
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1/2 cup cold water
- Salt and white pepper
- Toasted walnuts to serve (optional)
Instructions
- Add cucumbers, yogurt, garlic, dill, olive oil, lemon juice, and water to a blender.
- Blend until completely smooth. Season with salt and white pepper.
- Chill for at least 1 hour, or until thoroughly cold.
- Serve in bowls topped with extra dill, a drizzle of olive oil, and toasted walnuts if using.
Nutrition Facts (per serving)
| Calories | 130 |
| Total fat | 8g |
| Total carbohydrates | 9g |
| Dietary fiber | 1g |
| Protein | 7g |
| Sodium | 95mg |
Why This Is Good for Your Gut
Yogurt's live Lactobacillus and Bifidobacterium cultures survive blending and support gut microbiome balance. Cucumber's high water content keeps this gentle and hydrating. Garlic contributes prebiotic inulin. Dill has mild carminative properties that can ease bloating.
Make it the night before. The flavors deepen and it's even better properly chilled through. Serve it alongside a scoop of cottage cheese bowl with roasted tomatoes and pesto for a more filling lunch, and if digestion is top of mind, ginger is another fast-acting option worth knowing about.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
