Glacial Lake Cucumber Soup with Dill & Lemon
A refreshing, chilled soup with a delicate turquoise hue, featuring cool cucumber, fresh dill, and a hint of lemon that captures the essence of Moraine Lake's glacial clarity. This mediterranean-inspired soups ready in about 10 minutes pairs medium, peeled and diced Cucumber, plain Greek Yogurt, Lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 2, 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, peeled and diced Cucumber
- 1/2 cup plain Greek Yogurt
- 2 tbsp Lemon juice
- 1 tbsp finely chopped Fresh dill
- 1/2 tsp Dill weed
- 1/2 cup Ice water
- 1/4 tsp Salt
Instructions
- Step 1: Blend diced cucumber, Greek yogurt, lemon juice, fresh dill, dill weed, and ice water in a blender until completely smooth and pale green, about 2 minutes.
- Step 2: Strain the mixture through a fine-mesh sieve into a bowl to remove any fibrous bits, then stir in salt until dissolved.
- Step 3: Chill the soup for at least 2 hours until cold and the color deepens to a translucent turquoise, then serve chilled in chilled bowls.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Glacial Lake Cucumber Soup with Dill & Lemon 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 Glacial Lake Cucumber Soup with Dill & Lemon?
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 Glacial Lake Cucumber Soup with Dill & Lemon?
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 Glacial Lake Cucumber Soup with Dill & Lemon for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Glacial Lake Cucumber Soup with Dill & Lemon?
Mediterranean 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
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
