Chilled Cucumber-Mint Soup with Dill

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A refreshing, low-temperature soup perfect for warm days, featuring cool cucumbers, bright mint, and a hint of dill for a revitalizing starter. This Eastern European-inspired soup recipe (vegan-friendly), ready in about 25 minutes, pairs cucumbers, plain Greek yogurt, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 85 calories and feeds 6, 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

• 3 medium cucumbers
• 1 cup plain Greek yogurt
• 3 tbsp fresh dill
• 2 tbsp fresh mint
• 1 lemon
• 2 tbsp chive
• 1/2 tsp dill weed
• 1/2 cup cold water

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Instructions

1. Step 1: Peel cucumbers and dice into 1/2-inch cubes. Place in a blender with 1/2 cup cold water, 1/4 cup Greek yogurt, 2 tbsp chopped mint, 1 tbsp dill, and 1/2 tsp lemon zest. Blend on low speed for 30 seconds until smooth.
2. Step 2: Strain mixture through a fine-mesh sieve into a bowl, pressing gently with a spoon to extract all liquid. Discard solids and return liquid to the blender.
3. Step 3: Add remaining 3/4 cup Greek yogurt, 1 tbsp lemon juice, remaining 1 tbsp dill, and 1/4 tsp dill weed. Blend on low speed until fully combined and smooth, about 20 seconds.
4. Step 4: Refrigerate soup for at least 2 hours to chill completely. Before serving, stir in remaining 1 tbsp chopped dill and 2 tbsp minced chives. Garnish with a few fresh mint leaves and a thin lemon slice.