Cold Cucumber and Yogurt Soup with Mint and Dill
A refreshing chilled soup blending creamy Greek yogurt with crisp cucumber, bright mint, and dill — perfect for hot summer days. This greek-inspired soups ready in about 15 minutes pairs plain Greek yogurt, large (about 12 oz) English cucumber, chopped fresh mint leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 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 cups plain Greek yogurt
- 1 large (about 12 oz) English cucumber
- 2 tbsp chopped fresh mint leaves
- 1 tbsp fresh dill, chopped
- 2 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1 clove garlic clove, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup cold water
Instructions
- Step 1: Peel 1 large English cucumber and dice into 1/4-inch cubes. Place in a fine mesh sieve, sprinkle with 1/2 tsp kosher salt, and let drain for 15 minutes to remove excess water.
- Step 2: In a large bowl, whisk together 3 cups plain Greek yogurt, 2 tbsp fresh lemon juice, 1 tbsp extra virgin olive oil, and 1 minced garlic clove until smooth.
- Step 3: Add the drained cucumber, 2 tbsp chopped fresh mint leaves, 1 tbsp chopped fresh dill, 1 tsp kosher salt, and 1/2 tsp black pepper to the yogurt mixture.
- Step 4: Stir in 1/2 cup cold water to adjust consistency, mixing until the soup is creamy but pourable.
- Step 5: Refrigerate the soup for at least 1 hour to chill and allow flavors to meld.
- Step 6: Serve cold, drizzled with a little extra olive oil and garnished with additional mint or dill if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cold Cucumber and Yogurt Soup with Mint 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 Cold Cucumber and Yogurt Soup with Mint 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 Cold Cucumber and Yogurt Soup with Mint 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 Cold Cucumber and Yogurt Soup with Mint 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.
What goes well with Cold Cucumber and Yogurt Soup with Mint and Dill?
Greek soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
