Chilled Cucumber and Ginger Soup
A cool, invigorating soup blending crisp cucumber and zesty ginger, perfect for a revitalizing starter on warm days. This mediterranean-inspired soups (gluten free, low carb) ready in about 10 minutes pairs large, peeled and chopped cucumber, peeled and grated fresh ginger, plain Greek yogurt 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 large, peeled and chopped cucumber
- 1 tbsp, peeled and grated fresh ginger
- 1 cup plain Greek yogurt
- 2 tbsp fresh lime juice
- 2 tbsp, chopped fresh dill
- 1 small, minced garlic clove
- 3/4 tsp salt
- 1/4 tsp, freshly ground black pepper
- 1/2 cup cold water
Instructions
- Step 1: In a blender, combine 2 large peeled and chopped cucumbers, 1 tbsp peeled and grated fresh ginger, 1 cup plain Greek yogurt, 2 tbsp fresh lime juice, 2 tbsp chopped fresh dill, 1 small minced garlic clove, 3/4 tsp salt, 1/4 tsp freshly ground black pepper, and 1/2 cup cold water. Blend on high speed until the soup is completely smooth and has a creamy consistency.
- Step 2: Transfer the blended soup to a bowl, cover tightly with plastic wrap, and chill in the refrigerator for at least 2 hours until cold and flavors meld.
- Step 3: Before serving, stir the soup gently and taste for seasoning, adjusting salt or lime juice if needed. Serve cold in bowls, garnished with a small sprig of fresh dill for a refreshing presentation.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chilled Cucumber and Ginger Soup 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 Cucumber and Ginger 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 plain greek yogurt from drying out.
Can I substitute ingredients in Chilled Cucumber and Ginger 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 Cucumber and Ginger 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 Cucumber and Ginger Soup gluten free?
Yes — this recipe is tagged gluten free, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
