Chilled Cucumber-Yogurt Soup with Dill

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A silky, cooling soup infused with fresh dill and lemon, ideal for hot days and requiring no cooking or heating. This Middle Eastern-inspired no-cook recipe, ready in about 20 minutes, pairs Cucumber, Plain yogurt, Fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 2, 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.

Prep: 20 min Serves 2 Middle Eastern cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 2 medium peeled and chopped cucumbers, 1 cup plain yogurt, 2 tablespoons chopped fresh dill, 1 minced garlic clove, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/4 cup water in a blender.
  2. Step 2: Blend on low speed for 30 seconds, then increase to high for 1 minute until completely smooth and uniform.
  3. Step 3: Strain the mixture through a fine-mesh sieve into a bowl, pressing with a spoon to extract all liquid and remove pulp.
  4. Step 4: Refrigerate for at least 2 hours until thoroughly chilled. Garnish with extra fresh dill before serving.

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