Cold Cucumber-Tzatziki Soup with Dill and Garlic
A refreshing chilled Greek soup blending creamy yogurt, crisp cucumbers, and fresh dill with garlic for a cool appetizer or light meal. This Greek-inspired soup recipe (vegetarian), ready in about 15 minutes, pairs Greek yogurt, cucumber, fresh dill 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 cups Greek yogurt
- 1 large, peeled and finely grated cucumber
- 2 tbsp, finely chopped fresh dill
- 2, minced garlic cloves
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup cold water
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Place 1 large peeled and finely grated cucumber in a fine mesh sieve and press gently with the back of a spoon to remove excess moisture.
- Step 2: In a medium bowl, combine 2 cups Greek yogurt, the grated cucumber, 2 tbsp finely chopped fresh dill, 2 minced garlic cloves, 1 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 3: Slowly whisk in 1/2 cup cold water to reach a smooth, soup-like consistency. Chill the soup in the refrigerator for at least 1 hour to allow flavors to meld and serve cold.
Frequently asked questions
How long does Cold Cucumber-Tzatziki Soup with Dill and Garlic 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-Tzatziki Soup with Dill and Garlic?
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 greek yogurt from drying out.
Can I substitute ingredients in Cold Cucumber-Tzatziki Soup with Dill and Garlic?
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-Tzatziki Soup with Dill and Garlic 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-Tzatziki Soup with Dill and Garlic 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.
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