Chilled Antarctic-Inspired Cucumber and Dill Soup

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A refreshing cold soup capturing the crisp, dry essence of Antarctica with fresh cucumber and cooling dill. This Mediterranean-inspired soup recipe (vegetarian, gluten free), ready in about 15 minutes, pairs cucumber, Greek yogurt, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (about 400g) peeled and chopped cucumber
• 1 cup (245g) Greek yogurt
• 2 tbsp finely chopped fresh dill
• 1 tbsp freshly squeezed lemon juice
• 1 minced garlic clove
• 1/2 cup (120ml) cold water
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp for drizzling extra virgin olive oil

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Instructions

1. Step 1: In a blender, combine 2 medium peeled and chopped cucumbers with 1 cup Greek yogurt, 2 tbsp finely chopped fresh dill, 1 tbsp lemon juice, 1 minced garlic clove, and 1/2 cup cold water. Blend until smooth and creamy.
2. Step 2: Season the mixture with 1/2 tsp salt and 1/4 tsp black pepper, blending briefly to incorporate evenly.
3. Step 3: Chill the soup in the refrigerator for at least 1 hour to develop a refreshing cold flavor reminiscent of Antarctica’s crisp climate.
4. Step 4: Before serving, stir the soup and drizzle 1 tsp extra virgin olive oil over each bowl for a silky finish.