Chilled Cucumber and Red Bell Soup with a Kick
Cool off with this vibrant and refreshing Chilled Cucumber and Red Bell Soup with a Kick—an easy, no-cook recipe that's perfect for hot summer days. Featuring the crisp, hydrating crunch of cucumbers blended with the natural sweetness of red bell peppers, this creamy soup gets its tangy depth from Greek yogurt and a zesty punch from lime juice. A touch of heat from jalapeño and optional crushed red pepper flakes adds a bold, spicy kick to balance the dish, while fresh dill brings a delightful herbal aroma. Ready in just 20 minutes, this chilled soup is a crowd-pleaser that can be prepared ahead of time, making it ideal for entertaining or a quick weeknight meal. Serve it with a drizzle of olive oil or a sprig of dill for an elegant finish. Perfect for health-conscious foodies, it's a light yet flavorful appetizer or main course that will keep you cool and satisfied.
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Recipe Information
Ingredients
- 3 medium Cucumber
- 2 large Red bell pepper
- 1 cup Greek yogurt
- 1 large Garlic clove
- 1 small Jalapeño
- 2 tablespoons Fresh dill
- 2 tablespoons Lime juice
- 2 tablespoons Olive oil
- 0.5 cup Water
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 4 pieces Ice cubes (optional)
Instructions
Wash and peel the cucumbers. Cut them into chunks and set aside.
Remove the stem, seeds, and core from the red bell peppers. Cut them into chunks.
Peel the garlic clove and deseed the jalapeño for a milder spice. Leave seeds if you prefer more heat.
In a blender, combine the cucumber chunks, red bell pepper pieces, garlic, jalapeño, Greek yogurt, fresh dill, lime juice, olive oil, water, salt, and black pepper.
Blend the mixture on high speed until smooth. If you prefer your soup thinner, add more water a tablespoon at a time and blend again.
Taste the soup and adjust seasoning with additional salt, pepper, or lime juice as desired. For added heat, stir in the optional crushed red pepper flakes.
Transfer the soup to a large bowl or container, cover, and refrigerate for at least 1 hour to allow the flavors to meld.
Before serving, give the soup a quick stir and add a few ice cubes if you want it extra chilled.
Ladle the soup into bowls, garnish with a sprig of fresh dill or a drizzle of olive oil if desired, and serve immediately.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1882 mg | 82% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 28.2 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1904 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
