Chilled Antarctic-Inspired Cucumber and Dill Soup
A refreshing cold soup capturing the crisp, dry essence of Antarctica with fresh cucumber and cooling dill. This mediterranean-inspired soups (vegetarian, gluten free) ready in about 15 minutes pairs (245g) Greek yogurt, finely chopped fresh dill, freshly squeezed lemon juice 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 a quick salad or grain on the side. 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
Instructions
- 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.
- Step 2: Season the mixture with 1/2 tsp salt and 1/4 tsp black pepper, blending briefly to incorporate evenly.
- 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.
- Step 4: Before serving, stir the soup and drizzle 1 tsp extra virgin olive oil over each bowl for a silky finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chilled Antarctic-Inspired Cucumber and Dill Soup take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chilled Antarctic-Inspired Cucumber and Dill Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (245g) greek yogurt from drying out.
Can I substitute ingredients in Chilled Antarctic-Inspired Cucumber and Dill Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chilled Antarctic-Inspired Cucumber and Dill Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chilled Antarctic-Inspired Cucumber and Dill Soup vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
