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Grillville Chilled Cucumber Soup

This Little Goat went to Grillville
  • This Little Goat went to Grillville


4 servings


4 hours, 15 minutes (includes chilling time)

active time

15 minutes


2 large English cucumbers (about 2 lb.)

1 cup plain Greek yogurt

1 cup sour cream

1 Tbsp fresh lemon juice

1 Tbsp white wine vinegar 

1 small shallot, diced

Kosher salt

1/3 cup chopped fresh dill leaves, plus more for topping

1/4 cup chopped fresh parsley leaves

4 tsp This Little Goat went to Grillville, divided 

Extra virgin olive oil

1/2 red onion, finely diced 


Slice the cucumbers in half lengthwise. Using a spoon, scoop out the seeds and discard. Roughly chop the cucumbers and add to the bowl of a blender along with the yogurt, ½ cup sour cream, lemon juice, vinegar, shallot, dill, parsley, 1 Tbsp Grillville spice and ½ tsp kosher salt.

Begin blending on medium speed. With the motor running, slowly drizzle in 1-2 Tbsp olive oil. Continue blending until soup reaches desired smooth and creamy consistency. Season to taste with salt. Cover and refrigerate for at least 4 hours, allowing the flavors to come together. (The soup will thicken as it sits). 

When ready to serve, whisk together remaining 1 tsp Grillvile spice with remaining ½ cup sour cream.

Ladle the soup into bowls and top with a dollop of Grillville-spiced sour cream. Top with a drizzle of olive oil, diced red onion and additional chopped dill. Serve chilled. 

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