Chilled Cucumber-Mint Soup with Yogurt and Dill
A refreshing cold soup blending crisp cucumber, cooling mint, and creamy yogurt, accented with fresh dill for a light springtime starter. This mediterranean-inspired soups (vegetarian) ready in about 15 minutes pairs medium (about 18 oz) English cucumbers, plain Greek yogurt, packed 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Serve cold garnished with additional dill sprigs and a drizzle of olive oil if desired.
Frequently asked questions
How long does Chilled Cucumber-Mint Soup with Yogurt and Dill take to make?
Total time is about 15 minutes (15 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 Yogurt and 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 plain greek yogurt from drying out.
Can I substitute ingredients in Chilled Cucumber-Mint Soup with Yogurt and 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 Yogurt and Dill for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Yogurt and Dill vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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