Chilled Cucumber-Mint Soup with Yogurt and Dill

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A refreshing cold soup blending crisp cucumber, cooling mint, and creamy yogurt, accented with fresh dill for a light springtime starter. This Mediterranean-inspired soup recipe (vegetarian), ready in about 15 minutes, pairs English cucumbers, 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 120 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 medium (about 18 oz) English cucumbers
• 1 1/2 cups plain Greek yogurt
• 1/4 cup packed fresh mint leaves
• 2 tbsp chopped fresh dill
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 small garlic clove
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup cold water

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Peel and roughly chop 3 medium English cucumbers (about 18 oz). Place in a blender along with 1 1/2 cups plain Greek yogurt, 1/4 cup fresh mint leaves, 2 tbsp chopped fresh dill, 2 tbsp lemon juice, 2 tbsp olive oil, and 1 small peeled garlic clove.
2. Step 2: Blend on high until smooth and creamy. Add 1/2 cup cold water to loosen the texture as desired, then season with 1 tsp salt and 1/2 tsp black pepper. Blend again briefly.
3. Step 3: Transfer the soup to a large bowl or container and refrigerate for at least 2 hours until thoroughly chilled and flavors have melded.
4. Step 4: Serve cold garnished with additional dill sprigs and a drizzle of olive oil if desired.