Fermented Yogurt and Cucumber Soup with Dill
A refreshing chilled soup combining the natural sourness of yogurt with crisp cucumber and fresh dill, perfect for warm days. This mediterranean-inspired soups (vegetarian) ready in about 10 minutes pairs plain Greek yogurt, finely chopped fresh dill, 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 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
Instructions
- Step 1: In a large mixing bowl, whisk together 2 cups plain Greek yogurt and 1 cup cold water until smooth and slightly runny.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Fermented Yogurt and Cucumber 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 Fermented Yogurt and Cucumber 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 plain greek yogurt from drying out.
Can I substitute ingredients in Fermented Yogurt and Cucumber 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 Fermented Yogurt and Cucumber 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 Fermented Yogurt and Cucumber Soup with Dill vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
