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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
