Cucumber-Dill Cold Soup with Herbed Yogurt
A refreshing, creamy soup made with chilled cucumbers and dill, finished with a tangy herbed yogurt swirl. Perfect for hot days or as a palate cleanser before meals. This Mediterranean-inspired soup recipe, ready in about 20 minutes, pairs cucumber, Greek yogurt, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 large, peeled and diced cucumber
- 1 cup, plus 1/4 cup for topping Greek yogurt
- 1/2 cup, chopped fresh dill
- 1/4 cup, chopped fresh mint
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a blender, combine the diced cucumbers, 1 cup Greek yogurt, 1/4 cup chopped dill, 1/4 cup chopped mint, 1/4 cup olive oil, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until completely smooth, scraping down the sides as needed.
- Step 2: Transfer the soup to a bowl, cover, and chill in the refrigerator for at least 2 hours to develop flavor.
- Step 3: Just before serving, mix 1/4 cup Greek yogurt with the remaining 1/4 cup chopped dill in a small bowl until well combined.
- Step 4: Divide the chilled soup among bowls and swirl 1 tablespoon of the herbed yogurt into each serving.
