Chilled Cucumber-Mint Soup with Dill
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 soups (vegan-friendly) ready in about 25 minutes pairs medium 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
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chilled Cucumber-Mint Soup with Dill take to make?
Total time is about 25 minutes (25 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-Mint Soup with Dill?
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 medium cucumbers from drying out.
Can I substitute ingredients in Chilled Cucumber-Mint Soup with Dill?
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-Mint Soup with Dill for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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-Mint Soup with Dill vegan-friendly?
Yes — this recipe is tagged vegan-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
