Gel-Infused Chilled Cucumber Soup

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A refreshing cold cucumber soup with a gel-infused texture that cools and soothes on hot days. This Mediterranean-inspired soup recipe, ready in about 15 minutes, pairs cucumbers, Greek 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

• 3 medium, peeled and diced cucumbers
• 1 cup Greek yogurt
• 2 tbsp, chopped fresh dill
• 2 tbsp lemon juice
• 1 tsp gelatin powder
• 1/4 cup cold water
• 1, minced garlic clove
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

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Instructions

1. Step 1: In a small bowl, sprinkle 1 tsp gelatin powder over 1/4 cup cold water and let it bloom for 5 minutes.
2. Step 2: While gelatin blooms, combine 3 diced medium cucumbers, 1 cup Greek yogurt, 2 tbsp chopped fresh dill, 2 tbsp lemon juice, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper in a blender. Blend until smooth and creamy.
3. Step 3: Gently warm the bloomed gelatin in the microwave or in a small saucepan over low heat until melted but not boiling, about 20 seconds.
4. Step 4: With the blender running on low, slowly pour the melted gelatin into the cucumber mixture, blending for 15 seconds to incorporate.
5. Step 5: Chill the soup in the refrigerator for at least 2 hours until it sets into a light gel-like consistency.
6. Step 6: Before serving, drizzle 1 tbsp olive oil over each bowl and garnish with extra dill if desired.