Ridiculously Delicious Challenge Round 3: Chilled Cucumber Dill Soup

Cooking / Eating In

Yes, I’ve made it to Round 3 of the Ridiculously Delicious Challenge! A huge THANK YOU and big intrawebs hugs to all of you for voting for me!  For Round 3, we have to “make over” any of the other 14 recipes that also made it to this round, using any 3 remaining mystery ingredients (except the ones we already used).  After reading through all of the yummilicious contenders, I went with Katie’s Cucumber Cups with a Feta-Dill Stuffing and Lemon-Szechuan Dressing – I loooove the cucumber dill combo!  AND I’m totally counting this as one of my Veggie Resolutions (this would be #4) – I like to think of it as just being efficient 😉

Rather than cups, I decided to re-interpret this recipe as a chilled cucumber soup – perhaps longing for summer a little early?

I had already used the tart cherries and the Szechuan peppercorns, so those ingredients were out of contention.  I decided to go with the dill pollen (of course), the saffron threads, and the Tepin chile.  The saffron threads tie back into the Persian culinary use of yogurt and cucumbers, and the Tepin chile gives a brief but intense kick to the otherwise cool yogurt.

You will need:Note:  You can see I took advantage of the natural light this weekend for this photo – so as a bonus to you, this picture includes not only the ingredients but a glimpse into the dentist’s office across the street. You’re welcome.

And saffron gets its own photo because it’s oh-so-special:

1/8 tsp saffron threads
1tbsp neutral oil (I used canola)
2 cucumbers
2 cups Greek yogurt (I use Fage 0%; it is so creamy that you can’t tell it’s fat-free!)
2 cups vegetable broth
1 tsp dill pollen, plus additional at end
1 green onion, minced
1 clove garlic, minced
1/2 tsp ground Tepin chile
Salt and fresh ground black pepper, to taste

1. In a small dish, heat oil until warm (but not boiling).  Soak saffron threads in oil to bring out flavor.

2. Roughly dice 2 cucumbers (I prefer skins on)

3. Combine cucumbers and vegetable broth with hand blender or food processor until fully incorporated.


4. Stir in yogurt.

5. Add dill pollen, green onion, and garlic to yogurt mixture and stir gently until combined.  Add Tepin Chile little by little until you reach desired heat level.

6. Season with salt and pepper, to taste.  Chill in fridge for at least 2 hours.  To serve soup, ladle out to individual bowls, finish with sprinkle of dill pollen and saffron threads.  Enjoy!

This soup is easy, healthy, and the toughest part is just some chilling time in the fridge.  Give it a try!

PS As part of this contest, I need to name my 2nd choice for a recipe makeover.  I would try Christina’s Lucia Buns – y’all know how I love baked goods! 🙂

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  • Reply
    March 14, 2011 at 2:50 am

    Yum, this looks amazing! And saffron is oh-so-special. And oh-so-expensive, though I've found you can get it in bulk for cheaper at Middle Eastern and Indian stores. Love your veg recipes 🙂

  • Reply
    March 14, 2011 at 2:54 am

    Congrats on making it to the next round! Your soup recipe looks really delicious. I love cucumber. 🙂

  • Reply
    March 14, 2011 at 3:02 am

    Love your redo… thanks for choosing my original!

  • Reply
    Mrs. Hot Cocoa
    March 14, 2011 at 3:27 am

    That looks delicious! I have quite a bit of saffron stored — I should try this recipe!

  • Reply
    Chic 'n Cheap Living
    March 14, 2011 at 1:39 pm

    Haha the dentist's office view is awesome. Mmm looks great for summer!

    Chic 'n Cheap Living

  • Reply
    March 14, 2011 at 3:09 pm

    Congrats on making it to the third round! YAY!! You make far too many recipes for me to re-make. Can you just FedEx overnight a serving of whatever you're making my way? Thanks! 🙂 LOL

  • Reply
    March 14, 2011 at 3:39 pm

    This sounds seriously amazing! And seriously easy!

  • Reply
    March 14, 2011 at 4:35 pm

    what a cool recipe! well done!

    • Reply
      December 18, 2012 at 6:44 am

      It definitely has a flauvor. Steeping saffron in hot water before using is pretty much a required step. I’ve only ever cooked with Iranian saffron, but I suggest you try it in your next rice dish. Not all flauvors/aromas need to pop in your face. Saffron’s subtlety and its aroma are part of the appeal for me.

  • Reply
    March 14, 2011 at 5:46 pm

    You constantly amaze me with the recipes you create! I am sadly failing in the culinary arts, so I kind vicariously live through your cooking. This looks really freaking good.

  • Reply
    March 14, 2011 at 6:24 pm

    That looks so yummy!! And, I love that the saffron gets its own photo. Well deserved!

  • Reply
    March 14, 2011 at 9:51 pm

    yum! I love cucumber soup. This does make me yearn for summer. Bring on summer!

  • Reply
    March 15, 2011 at 2:13 am

    Very cool twist on the original recipe! And thanks for the #2 vote! 🙂

  • Reply
    March 15, 2011 at 2:51 am

    That sounds amazing! And I just love saffron. That extra special something 🙂 xoxo

  • Reply
    Charlie @ SweetSaltySpicy
    March 15, 2011 at 4:23 am

    This sounds so delicious! Makes me think of a salad I used to make with cucumbers, cream & dill :).

  • Reply
    March 15, 2011 at 1:38 pm

    I'm not a big fan of cucumbers, but that soups looks so good! Might make me a convert 😉

  • Reply
    March 15, 2011 at 4:16 pm

    Looks very tasty and I love, love cucumbers!! I always put them on my sandwhich order when I go to Subway! And I love a good cucumber salad that my mom used to make all the time. I think it was cucumbers, mayo, milk…and maybe something else? I could be wrong! But I loved it and I bet this soup is great. Thanks for the birthday wishes! 🙂

  • Reply
    March 15, 2011 at 9:59 pm

    Great use of the saffron. Round 4 should be interesting! Congratulations & Good Luck!

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