Cold Sour Cucumber and Yogurt Soup with Dill
A cool and tangy summer soup blending sour yogurt and crisp cucumbers with fresh dill and lemon juice for a light, refreshing appetizer. This Mediterranean-inspired soup recipe (vegetarian, gluten free), ready in about 10 minutes, pairs cucumber, peeled and diced, plain Greek yogurt, fresh lemon juice 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 rice, quinoa, or a quick salad. 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 cucumber, peeled and diced
- 2 cups plain Greek yogurt
- 2 tbsp fresh lemon juice
- 2 tbsp fresh dill, chopped
- 1 garlic clove, minced
- 1 tbsp extra virgin 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: In a blender, combine 2 cups peeled and diced cucumber, 2 cups plain Greek yogurt, 2 tbsp fresh lemon juice, 1 minced garlic clove, and 1/2 tsp salt. Blend until smooth.
- Step 2: Add 1/2 cup cold water to thin the soup to desired consistency, blending again until well mixed.
- Step 3: Stir in 2 tbsp chopped fresh dill, 1 tbsp extra virgin olive oil, and 1/4 tsp black pepper. Taste and adjust seasoning if needed.
- Step 4: Chill the soup in the refrigerator for at least 1 hour to allow the flavors to meld and serve cold.
Frequently asked questions
How long does Cold Sour Cucumber and Yogurt Soup with Dill take to make?
Total time is about 10 minutes (10 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 Sour Cucumber and Yogurt Soup with 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 cucumber, peeled and diced from drying out.
Can I substitute ingredients in Cold Sour Cucumber and Yogurt Soup with 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 Sour Cucumber and Yogurt Soup with 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.
Is Cold Sour Cucumber and Yogurt Soup with Dill vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
