Chilled Cucumber-Mint Soup with Greek Yogurt and Dill
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, and fresh mint leaves for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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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Equipment for this recipe
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Instructions
- 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.
- Step 2: Blend on high speed for 1-2 minutes until smooth and creamy, scraping down the sides as needed.
- Step 3: Taste and adjust seasoning with more salt or lemon juice if desired.
- 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.
- 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.
