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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
