Cold Cucumber Dill Soup with Fresh Chives

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

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 soup recipe (vegetarian), ready in about 20 minutes, pairs cucumbers, 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 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

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Instructions

1. 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.
2. 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.
3. Step 3: Chill the soup for 30 minutes in the refrigerator to let flavors meld and the texture fully set.
4. Step 4: Serve in chilled bowls, garnished with an additional 1 tsp fresh dill and 1/2 tbsp chives for visual pop.