Creamy Chilled Cucumber-Dill Soup - Hot Date Kitchen

Creamy Chilled Cucumber-Dill Soup

Tangy, creamy, cool, and refreshing, this chilled cucumber dill soup with tahini and coconut cream is packed with layers of flavor and is soon to be your all time favorite summer soup.
Prep time: 5 minutes
Cook Time: 15 Minutes
Chill Time: 1 hour - Overnight
Serves: 6
For this recipe, you'll first need to make a Tahini-Coconut Cream which you'll then use when making the cucumber soup and for a garnish.
Ingredients for Tahini-Coconut Cream
  • 1 13 oz. can of full fat coconut milk (Trader Joe's brand is not recommended for this ingredient)
  • 4 tbsp of tahini
  • 4 tbsp of olive oil
  • 2 tbsp of lemon juice
  • 1 tsp of lemon zest
  • 1/2 tsp of nutmeg
  • 1/2 tsp of cumon
  • 1 tsp of garlic powder
  • 1 tsp of kosher sea salt
Ingredients for Cucumber Soup
  • 2 lbs English cucumbers (~3 medium-large cucumbers)
  • 1 cup of Tahini-Coconut Cream
  • 1/2 cup olive oil
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1/2 cup of chickpeas
  • 1/4 tsp of cayenne
  • 1/4 cup of chopped fresh dill
  • 1 tsp salt
Instructions for Tahini-Coconut Cream
  • Place all ingredients except for olive oil into a blender
  • Blend on high and slowly add in olive oil until combined
  • Pour cream into a separate container
Instructions for Cucumber Soup
  • Rinse and chop off ends of cucumbers, then cut in half length wise.
  • Using a spoon, scrape out seeds. (this does not need to be very thorough, a few seeds remaining is fine)
  • Roughly chop cucumber and place in blender.
  • Add 1 cup of the Tahini-Coconut Cream and the remaining ingredients except for the olive oil to the blender.
  • Blend until smooth and then slowly pour in olive oil until combined.
  • Remove any large stems from dill and roughly chop before stirring into soup.
  • Chill for at least an hour or over night.
  • Garnish with a couple tbsp of Tahini-Coconut Cream, olive oil, cracked pepper, and a sprig of dill.

Top it off with some chocolate covered medjool dates filled with spiced sunflower butter from

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