Fermented Yogurt and Cucumber Soup with Dill

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A refreshing chilled soup combining the natural sourness of yogurt with crisp cucumber and fresh dill, perfect for warm days. This Mediterranean-inspired soup recipe (vegetarian), ready in about 10 minutes, pairs plain Greek yogurt, cucumber, 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 cups plain Greek yogurt
• 1 large (about 10 oz), peeled and grated cucumber
• 2 tbsp, finely chopped fresh dill
• 1 tbsp fresh lemon juice
• 1 small, minced garlic clove
• 1 cup cold water
• 1 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a large mixing bowl, whisk together 2 cups plain Greek yogurt and 1 cup cold water until smooth and slightly runny.
2. Step 2: Add 1 large peeled and grated cucumber (about 10 oz), 1 tbsp fresh lemon juice, 1 small minced garlic clove, 2 tbsp finely chopped fresh dill, 1 tsp salt, and 1/4 tsp black pepper. Stir well to combine all ingredients.
3. Step 3: Chill the soup in the refrigerator for at least 1 hour to allow the flavors to meld and the sourness of the yogurt to refresh.
4. Step 4: Before serving, stir the soup gently and adjust seasoning with more salt or lemon juice if desired. Serve cold, garnished with additional dill if preferred.