Chilled Cucumber and Dill Soup with Crème Fraîche Recipe

When the weather heats up, I love a refreshing bowl of chilled cucumber and dill soup with crème fraîche.

This delightful recipe is not only easy to make, but it’s also a perfect way to enjoy fresh cucumbers during the summer months.

I remember the first time I tried this soup at a friend’s gathering. It was such a tasty and cool appetizer that I had to ask for the recipe.

This soup combines the crispness of cucumbers with the creamy richness of crème fraîche and the bright flavor of dill. With just a few simple ingredients, you can create a dish that’s sure to impress your family and friends.

Whether you’re serving it at a summer party or just looking for a light lunch, this chilled soup is a winner.

Let’s dive into the ingredients and steps needed to whip up this refreshing treat in your kitchen.

Key Takeaways

• Use fresh ingredients for the best flavor.
• Customize the recipe with your favorite herbs or toppings.
• Avoid common mistakes to ensure a smooth and creamy soup.

What Is In This Chilled Cucumber And Dill Soup With Crème Fraîche Recipe?

For my chilled cucumber and dill soup, I like to keep things fresh and simple. Here’s what you’ll need:

• 2 large cucumbers: Peeled and chopped for a refreshing base.
• 1 small garlic clove: Add this for a bit of zing.
• 1 tablespoon fresh dill: This gives the soup its signature flavor.
• 1 cup crème fraîche: For a creamy and rich texture.
• 3 tablespoons lemon juice: To add brightness.
• Salt and pepper: Just to taste.

I blend all the ingredients together until smooth. The cucumbers provide a nice, cool crunch, while the dill adds a herby note. The crème fraîche makes it wonderfully creamy, which I love.

For a hint of spice, I sometimes include a splash of mild green chili. It really brings the flavors together without being too overpowering.

This soup can be served cold as a light starter or a side dish, especially on warm days. It’s truly a delightful, refreshing treat that’s easy to make!

Ingredients List

For my chilled cucumber and dill soup, I gather the following ingredients:

• 2 large cucumbers – peeled, seeded, and diced
• 1 small onion – finely chopped
• 1/4 cup fresh dill – chopped, plus extra for garnish
• 1 cup crème fraîche
• 2 tablespoons olive oil
• 1 tablespoon lemon zest – for that refreshing twist
• Salt and pepper – to taste

I love using fresh cucumbers for a crisp texture and taste. The dill adds a lovely flavor that brightens the soup.

When I stir in the crème fraîche, it gives the soup a creamy finish. The onion adds depth and a touch of sweetness.

Adding olive oil helps blend everything together, while the lemon zest brings a wonderful freshness. Lastly, I season with a bit of salt and pepper.

This mix of ingredients creates a delightful, cool soup that’s perfect for warm days!

Substitutions And Variations

When making chilled cucumber and dill soup, there are plenty of substitutions that work well. If I don’t have crème fraîche on hand, I often use sour cream instead. It gives a similar tangy flavor and creamy texture.

Another alternative is yogurt. I prefer plain yogurt for a lighter option, which still keeps the soup deliciously creamy. For those who like a thicker texture, Greek yogurt is a great choice.

Sometimes, I switch things up with buttermilk. It adds a unique tang, making the soup even more refreshing.

Here’s a quick list of substitutions:

• Crème Fraîche: Use sour cream or yogurt.
• Plain Yogurt: Substitute with Greek yogurt for a thicker consistency.
• Buttermilk: This can replace crème fraîche for a tangy flavor.

For herbs, if I’m out of dill, I try using fresh chives or parsley. They bring a fresh taste to the soup too.

Feel free to mix and match these ingredients based on what I have in my kitchen. Each option offers its own twist, letting me customize the soup to my taste.

How To Make

Making chilled cucumber and dill soup with crème fraîche is simple and refreshing. This recipe focuses on using fresh cucumbers, herbs, and creamy elements to create a delicious summer soup. Here’s how to prepare it step by step.

Step-By-Step Cooking Instructions

1. Gather Your Ingredients
   For this recipe, I need 2 large cucumbers, 1 small garlic clove, 1 tablespoon fresh dill, 1 cup crème fraîche, 1 tablespoon lemon juice, and salt and pepper to taste.

2. Prepare the Cucumbers
   I start by peeling the cucumbers and cutting them into smaller chunks. This helps when blending them later.

3. Blend the Vegetables
   In a blender, I combine the cucumber chunks, garlic, lemon juice, and a pinch of salt. I blend until I get a smooth purée.

4. Add Herbs and Cream
   I then add the fresh dill and crème fraîche to the purée. Blending this mixture briefly ensures that everything mixes well.

5. Chill the Soup
   After blending, I pour the soup into a bowl and let it chill in the refrigerator for at least an hour. This allows the flavors to meld together.

6. Serve
   Once chilled, I serve the soup in bowls. A sprinkle of fresh dill on top adds a nice touch. Enjoy!

Common Mistakes To Avoid

When making chilled cucumber and dill soup, it’s easy to make a few common mistakes. Here are some tips to keep in mind.

First, don’t skip the salting step. Salting the cucumbers helps draw out excess moisture. I usually let them sit for 15-20 minutes before using. This makes the soup less watery.

Next, be careful with the crème fraîche. I add it at the end to avoid curdling. If you cook it, the soup can become grainy.

Using fresh ingredients is also key. I make sure to pick fresh dill and ripe cucumbers. Fresh herbs really enhance the flavor.

Also, check the balance of flavors. If it tastes too bland, I might add a pinch of salt or a bit more lemon juice. It’s all about finding that perfect mix.

Lastly, blend just right. I blend until it’s smooth, but still keep some texture. If it’s too blended, it can lose that fresh, chunky feel.

Serving And Presentation Tips

When serving my chilled cucumber and dill soup, I love to make it look as appealing as it tastes. Presentation is key!

Firstly, I recommend using chilled bowls to keep the soup refreshing. This adds to the experience and is simple to do by placing them in the fridge before serving.

For garnish, I like to add a dollop of crème fraîche in the center of each bowl. It creates a nice contrast with the soup’s vibrant green color. You can also sprinkle some fresh dill or chopped chives on top for added flavor and visual appeal.

Another idea is to slice up a few cucumber rounds. Placing these on the rim of the bowl can make the dish look fancy. It’s a fun little touch that impresses guests.

If I’m feeling creative, I might drizzle a bit of extra virgin olive oil around the soup’s edge. This not only enhances the look but also adds a rich flavor.

Lastly, serving with crusty bread or thin crackers on the side can create a complete meal. The crunch pairs well with the smooth soup, offering a delightful contrast.

Frequently Asked Questions

I often get questions about chilled cucumber and dill soup. Here’s a look at some common queries that many people have regarding ingredients, serving suggestions, and preparation tips.

What ingredients do I need for a classic chilled cucumber and dill soup?

For a classic chilled cucumber and dill soup, I use these ingredients:

• 4 cups of diced cucumbers (about 4 medium cucumbers)
• 1 cup of crème fraîche
• 1 cup of plain yogurt
• 1 tablespoon of fresh dill, chopped
• Juice of 1 lemon
• Salt and pepper to taste

Can I substitute sour cream for crème fraîche in a cucumber soup recipe?

Yes, I can substitute sour cream for crème fraîche. Sour cream has a similar texture and tangy flavor. Just remember that sour cream is slightly heavier, so the soup may have a different creaminess level.

What’s the best way to serve a cold cucumber soup at a summer gathering?

I like serving chilled cucumber soup in small cups or bowls. Garnishing with a sprig of fresh dill or a slice of cucumber adds a nice touch. You could also serve it with crusty bread for a complete dish.

How can I incorporate Mediterranean flavors into a cucumber and dill soup?

To add Mediterranean flavors, I can include ingredients like chopped olives, feta cheese, or a drizzle of olive oil. Adding a bit of minced garlic or using Greek yogurt instead of regular yogurt also brings that Mediterranean flair.

Is it possible to prepare a cucumber soup without any dairy products?

Absolutely! I can make a dairy-free version by replacing the yogurt and crème fraîche with coconut cream or cashew cream. This keeps the soup creamy while making it suitable for those avoiding dairy.

How long should I chill cucumber dill soup before serving?

I recommend chilling the soup for at least 1 to 2 hours. This allows the flavors to meld and gives the soup a refreshing coolness that’s perfect for serving.