Chilled Arctic Cucumber and Dill Soup

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

A cooling, creamy cucumber soup with fresh dill and tangy Greek yogurt, evoking the crispness of an icy winter day. This Mediterranean-inspired soup recipe (vegetarian), ready in about 15 minutes, pairs English cucumber, Greek yogurt, fresh dill, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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 16 oz) English cucumber
• 1 1/2 cups Greek yogurt
• 2 tbsp fresh dill, chopped
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 2 tbsp extra virgin olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup cold water

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Instructions

1. Step 1: Peel and seed 2 medium English cucumbers, then dice into 1/2-inch pieces for easy blending.
2. Step 2: In a blender, combine the diced cucumber with 1 1/2 cups Greek yogurt, 2 tbsp fresh chopped dill, 2 tbsp lemon juice, 1 minced garlic clove, 2 tbsp extra virgin olive oil, 1 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Add 1/2 cup cold water to the blender and puree the mixture on high speed until smooth and creamy.
4. Step 4: Taste and adjust seasoning if needed, then transfer the soup to a bowl and chill in the refrigerator for at least 1 hour until cold.
5. Step 5: Serve the chilled cucumber soup garnished with a sprig of dill or a drizzle of olive oil for a fresh, icy appetizer.