Anti Inflammatory Chilled Cucumber Yogurt Soup with Turmeric & Dill
This soup is the definition of cool, creamy, and deeply refreshing — exactly what you want when you're trying to eat in a way that supports your body without sacrificing any flavor. Two pounds of fresh English cucumber get blended smooth with whole-milk yogurt, bright lemon juice, fresh dill, and mint, creating a bowl that tastes like a spa day you can actually eat. The real star is the turmeric oil drizzled on top just before serving — a simple swirl of ground turmeric stirred into extra virgin olive oil that brings both a gorgeous golden color and the kind of anti-inflammatory punch that makes this soup genuinely functional, not just pretty. Cumin, garlic, and freshly ground black pepper round out the flavor so it never tastes like a health food compromise. The whole thing chills in the fridge for at least an hour, which means it's a fantastic make-ahead option for a weeknight dinner or a warm-weather lunch — and it serves four without any fuss. Every ingredient here is whole, recognizable, and working in your favor.
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Learn more →Ingredients
4 servings
- 2 large english cucumbers (about 2 lb total), roughly chopped
- 2 cups plain whole-milk yogurt
- 1 clove garlic, peeled
- 3 tbsp extra virgin olive oil, divided
- 2 tbsp fresh lemon juice
- ¼ cup fresh dill, loosely packed
- 2 tbsp fresh mint leaves
- ½ tsp ground cumin
- ¾ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper, freshly ground
For the turmeric oil
- ¼ tsp ground turmeric
- 1 tbsp extra virgin olive oil
For serving
- 2 tbsp fresh dill fronds (optional)
- thinly sliced cucumber rounds (optional)
Instructions
- 1
Combine the chopped cucumbers, yogurt, garlic, 2 tbsp of the olive oil, lemon juice, dill, mint, cumin, salt, and black pepper in a blender. Blend on high until completely smooth, about 60 seconds.
- 2
Taste and adjust salt and lemon juice. For a silkier texture, pour the soup through a fine-mesh strainer into a large bowl, pressing gently with a spatula. Transfer the soup to the bowl (or leave it in the blender jar), cover, and refrigerate until thoroughly chilled, at least 1 hour.
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