Cold Cucumber Dill Soup with Fresh Chives
A refreshing, herbaceous soup that’s perfect for warm days, featuring crisp cucumbers and bright dill for a cool, vibrant bite. This eastern european-inspired soups (vegetarian) ready in about 20 minutes pairs peeled and diced cucumbers, plain yogurt, finely chopped 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 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 cups peeled and diced cucumbers
- 1 cup plain yogurt
- 3 tbsp finely chopped fresh dill
- 2 tbsp finely chopped fresh chives
- 1 tbsp lemon juice
- 1 clove minced garlic
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup ice cubes
Instructions
- Step 1: In a blender, combine 2 cups diced cucumbers, 1 cup plain yogurt, 3 tbsp fresh dill, 2 tbsp fresh chives, 1 tbsp lemon juice, 1 minced garlic clove, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Blend on low speed until smooth and uniform, about 45 seconds.
- Step 2: Transfer the mixture to a bowl and stir in 1/2 cup ice cubes until the soup is chilled and reaches a slushy consistency.
- Step 3: Chill the soup for 30 minutes in the refrigerator to let flavors meld and the texture fully set.
- Step 4: Serve in chilled bowls, garnished with an additional 1 tsp fresh dill and 1/2 tbsp chives for visual pop.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cold Cucumber Dill Soup with Fresh Chives take to make?
Total time is about 20 minutes (20 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 Dill Soup with Fresh Chives?
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 peeled and diced cucumbers from drying out.
Can I substitute ingredients in Cold Cucumber Dill Soup with Fresh Chives?
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 Dill Soup with Fresh Chives 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 Cucumber Dill Soup with Fresh Chives 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.
What others are saying
- ★★★★☆
Very good for a 0-minute recipe. Would bump up the spice level though.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
