Cucumber Yogurt Soup with Dill

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Serves 4 Middle Eastern cuisine 90 cal/serving
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Ingredients

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Instructions

  1. 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).
  2. 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.
  3. Step 3: Blend on low for 1 minute, then increase to high and blend for another minute until completely smooth and vibrant green.
  4. Step 4: Season with 1/4 tsp salt and 1/8 tsp black pepper, blending again for 10 seconds to incorporate.
  5. Step 5: Chill in the refrigerator for at least 1 hour to allow flavors to meld, then serve cold with extra dill for garnish.

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.

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