Cold Chilled Cucumber and Yogurt Soup with Dill
A cool and creamy summer soup blending fresh cucumbers and tangy yogurt with fragrant dill and garlic, perfect for hot days. This mediterranean-inspired soups (vegetarian) ready in about 15 minutes pairs plain Greek yogurt, chopped fresh dill, minced garlic cloves 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
- 2 peeled and chopped (about 4 cups) large cucumbers
- 2 cups plain Greek yogurt
- 2 tbsp chopped fresh dill
- 2 minced garlic cloves
- 2 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup cold water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a blender, combine 4 cups peeled and chopped cucumbers, 2 cups plain Greek yogurt, 2 tbsp chopped fresh dill, and 2 minced garlic cloves. Blend until smooth.
- Step 2: Add 2 tbsp lemon juice, 1 tbsp extra virgin olive oil, 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1/2 cup cold water to the blender. Blend again until fully incorporated and creamy.
- Step 3: Transfer soup to a large bowl or container, cover, and refrigerate for at least 2 hours until chilled and flavors meld.
- Step 4: Before serving, stir soup gently and adjust seasoning with additional salt or lemon juice if desired. Serve cold, garnished with a sprig of dill or a drizzle of olive oil.
Frequently asked questions
How long does Cold Chilled Cucumber and Yogurt Soup with 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 Cold Chilled Cucumber and Yogurt Soup with 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 Cold Chilled Cucumber and Yogurt Soup with 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 Cold Chilled Cucumber and Yogurt Soup with 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 Cold Chilled Cucumber and Yogurt Soup with 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.
