Chilled Bitter Herb and Cucumber Soup with Yogurt
A refreshing cold soup blending bitter greens and crisp cucumber with cooling yogurt and a hint of garlic. This mediterranean-inspired soups (vegetarian) ready in about 10 minutes pairs cucumber, peeled and chopped, radicchio leaves, chopped, dandelion greens, chopped 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 cups cucumber, peeled and chopped
- 1 cup radicchio leaves, chopped
- 1 cup dandelion greens, chopped
- 1 1/2 cups plain Greek yogurt
- 1 clove garlic clove, minced
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup cold water
Instructions
- Step 1: In a blender, combine 2 cups peeled and chopped cucumber, 1 cup chopped radicchio leaves, 1 cup chopped dandelion greens, 1 1/2 cups plain Greek yogurt, 1 minced garlic clove, 1 tbsp lemon juice, and 1/2 tsp salt.
- Step 2: Blend on high speed while gradually adding 1/2 cup cold water until the mixture reaches a smooth, pourable consistency.
- Step 3: Season with 1/4 tsp black pepper and stir in 1 tbsp chopped fresh dill.
- Step 4: Chill the soup in the refrigerator for at least 1 hour before serving to let the flavors meld and to enhance the refreshing bitterness.
- Step 5: Serve cold, garnished with extra dill or a few radicchio leaves if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chilled Bitter Herb and Cucumber Soup with Yogurt take to make?
Total time is about 10 minutes (10 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 Bitter Herb and Cucumber Soup with Yogurt?
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 cucumber, peeled and chopped from drying out.
Can I substitute ingredients in Chilled Bitter Herb and Cucumber Soup with Yogurt?
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 Bitter Herb and Cucumber Soup with Yogurt 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 Bitter Herb and Cucumber Soup with Yogurt 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.
