Some things are just meant to be together—peanut butter & jelly, socks & shoes, Kurt & Goldie… and cucumbers & dill.
Crisp, cool, and refreshingly simple, cucumbers have been a staple in American kitchens for centuries. Brought to North America by European settlers in the late 16th century, the cucumber is actually native to India and is one of the world’s oldest cultivated crops—around 3,000 years old!
Belonging to the Cucurbitaceae family (hello, watermelon, muskmelon, pumpkin, and squash), cucumbers are 96% water and can be up to 20 degrees cooler on the inside than the outside. Basically, they’re nature’s air conditioning. Plus, a half cup of sliced cucumber has only eight calories—talk about guilt-free crunch.
As a kid, cucumbers meant salad. These days, I’ve used them as crudités, turned them into pickles, slapped them on puffy eyes… but until recently, I’d never made them the main event in a soup.
Here’s the deal: cucumbers aren’t just for spa water. They’re surprisingly versatile. Did you know you can also use cucumbers to:
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Deter slugs by tossing diced ones in an aluminum pan (the reaction creates a scent pests hate)
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Help with digestion and constipation, thanks to their water and fiber
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Fight off tapeworms (they contain erepsin, an enzyme that targets parasites)
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Cure hangovers—with B vitamins, electrolytes, and natural sugars
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Reduce cellulite—phytochemicals in cucumbers tighten collagen
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Promote long, strong hair (they’re packed with silica, calcium, and sulfur)
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Even clean toddler graffiti—cucumbers can erase crayon marks from walls!
Now let’s talk about cucumber’s BFF: Dill.
More than just a flavorful herb, dill is packed with health benefits. It’s rich in flavonoids, which can help reduce the risk of heart disease and stroke, and it may even lower LDL (“bad”) cholesterol. According to our ever-reliable friend WebMD, dill:
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Regulates blood sugar (thanks to eugenol)
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Promotes digestion
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Strengthens bones
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Fights infections
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Even helps remedy insomnia
Add in some heart-healthy walnuts and a touch of spice, and you’ve got yourself something that feels like a magic elixir. This chilled soup has roots in Eastern Europe, similar to the Turkish çorba known as cacık (pronounced “jah-jick”), a yogurt-based dish beloved throughout the Mediterranean.
I tried a few different versions, but this one—with red pepper flakes and a hint of tarragon—was the winner. Creamy, tangy, herby, and just a little spicy.
If you make it, tag me—I want to know what you think! 🥒💚
Print
Mediterranean Cucumber Soup with Dill and Walnuts
Ingredients
- 1 large European (traditional) cucumber, or 3 small Persian cucumbers, small diced
- 2 cups plain vegan greek style yogurt (I used Kite Hill)
- 1 cup ice cold water
- 3 tablespoons lime juice
- 2 small scallions, trimmed and diced
- 1 large garlic clove, peeled
- 1/2 cup fresh dill
- 1/4 cup loosely packed fresh parsley, roughly chopped
- 1 tablespoon dried tarragon
- 2 tablespoons olive oil, plus more for drizzling
- salt
- 1/4 tsp red pepper flakes
- 1/2 red onion, diced
- 2/3 cup shelled walnuts, finely chopped
Instructions
- Place a colander in a sink or over a bowl, add cucumbers and salt. Stir well, and let sit for about 15 minutes.
- Whisk olive oil, yogurt, and lime juice together until smooth.
- Gradually whisk in water until you achieve the desired consistency.
- In a mortar or a bowl, grind garlic clove with a pinch of salt into a paste.
- Add garlic, cucumbers, scallions, walnuts, and spices. Mix thoroughly.
- This step is optional, but you can add one ice cube to each bowl and then ladle the soup on top.
- Garnish each bowl with chopped parsley, one thin slice of lime, red pepper flakes, sliced red onion, olive oil, and walnuts.
- Enjoy!
Notes
Japanese cucumbers would also work.
Nutrition
- Serving Size: 4
- Calories: 134 calories