Chilled Cucumber-Mint Soup with Greek Yogurt and Dill

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A refreshing cold soup featuring crisp cucumbers blended with cooling mint and creamy Greek yogurt, finished with fresh dill for a light start to any meal. This Mediterranean-inspired Mother’s Day recipe (vegetarian), ready in about 10 minutes, pairs English cucumbers, peeled and chopped, plain Greek yogurt, fresh mint leaves 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

• 3 cups English cucumbers, peeled and chopped
• 1 cup plain Greek yogurt
• 1/4 cup packed fresh mint leaves
• 2 tbsp fresh dill, chopped
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup cold water

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Instructions

1. Step 1: Combine 3 cups peeled and chopped English cucumbers, 1 cup plain Greek yogurt, 1/4 cup packed fresh mint leaves, 2 tbsp chopped fresh dill, 2 tbsp lemon juice, 2 tbsp olive oil, 1 minced garlic clove, 1 tsp salt, 1/2 tsp black pepper, and 1/2 cup cold water in a blender.
2. Step 2: Blend on high speed for 1-2 minutes until smooth and creamy, scraping down the sides as needed.
3. Step 3: Taste and adjust seasoning with more salt or lemon juice if desired.
4. Step 4: Transfer soup to a bowl, cover with plastic wrap, and chill in the refrigerator for at least 2 hours or until very cold.
5. Step 5: Before serving, stir gently and garnish with a few fresh dill sprigs and a drizzle of olive oil for a bright, fresh presentation.