Cucumber Yogurt Soup with Dill
A refreshing, chilled soup featuring crisp cucumbers and tangy yogurt, elevated with fresh dill and garlic for a light, summery dish. This middle eastern-inspired soups ready in about 15 minutes pairs medium cucumbers, plain yogurt, fresh dill 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 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 medium cucumbers
- 1 cup plain yogurt
- 1/4 cup fresh dill
- 1 clove garlic
- 1/2 cup cold water
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Peel and dice 2 medium cucumbers into 1/4-inch cubes, then pulse in a food processor until finely chopped (about 10 seconds).
- Step 2: Transfer chopped cucumbers to a blender, adding 1 cup plain yogurt, 1/4 cup chopped fresh dill, 1 minced garlic clove, and 1/2 cup cold water.
- Step 3: Blend on low for 1 minute, then increase to high and blend for another minute until completely smooth and vibrant green.
- Step 4: Season with 1/4 tsp salt and 1/8 tsp black pepper, blending again for 10 seconds to incorporate.
- Step 5: Chill in the refrigerator for at least 1 hour to allow flavors to meld, then serve cold with extra dill for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cucumber Yogurt Soup with Dill 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 Cucumber 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 medium cucumbers from drying out.
Can I substitute ingredients in Cucumber 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 Cucumber 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.
What goes well with Cucumber Yogurt Soup with Dill?
Middle Eastern soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
The aroma while cooking this was absolutely heavenly.
