Chilled Arctic Cucumber and Dill Soup
A cooling, creamy cucumber soup with fresh dill and tangy Greek yogurt, evoking the crispness of an icy winter day. This mediterranean-inspired soups (vegetarian) ready in about 15 minutes pairs medium (about 16 oz) 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
Instructions
- Step 1: Peel and seed 2 medium English cucumbers, then dice into 1/2-inch pieces for easy blending.
- 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.
- Step 3: Add 1/2 cup cold water to the blender and puree the mixture on high speed until smooth and creamy.
- 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.
- Step 5: Serve the chilled cucumber soup garnished with a sprig of dill or a drizzle of olive oil for a fresh, icy appetizer.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chilled Arctic 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 Arctic 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 greek yogurt from drying out.
Can I substitute ingredients in Chilled Arctic 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 Arctic 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 Arctic Cucumber and Dill Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
