Imbibed Chilled Cucumber and Yogurt Soup
A cooling chilled soup imbibing fresh cucumber and creamy yogurt, lightly seasoned with garlic and dill for a refreshing starter. This mediterranean-inspired vegetarian ready in about 10 minutes pairs medium (about 12 oz) cucumber, plain Greek yogurt, chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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 medium (about 12 oz) cucumber
- 2 cups plain Greek yogurt
- 2 tbsp chopped fresh dill
- 1 clove garlic clove
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup cold water
Instructions
- Step 1: Peel and roughly chop 2 medium cucumbers, then place them in a blender with 2 cups plain Greek yogurt, 1 minced garlic clove, 2 tbsp chopped fresh dill, 1 tbsp fresh lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 2: Blend at high speed until smooth, then gradually add 1/2 cup cold water while blending to reach a creamy but pourable consistency.
- Step 3: Transfer the soup to a bowl, cover, and refrigerate for at least 1 hour to imbibe the flavors and chill thoroughly.
- Step 4: Before serving, drizzle 1 tbsp extra virgin olive oil over the soup and garnish with a few sprigs of fresh dill for aroma and presentation.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Imbibed Chilled Cucumber and Yogurt Soup 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 Imbibed Chilled Cucumber and Yogurt Soup?
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 (about 12 oz) cucumber from drying out.
Can I substitute ingredients in Imbibed Chilled Cucumber and Yogurt Soup?
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 Imbibed Chilled Cucumber and Yogurt Soup 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 Imbibed Chilled Cucumber and Yogurt Soup?
Mediterranean vegetarian 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.
