North Wind-Inspired Chilled Cucumber and Dill Soup
A refreshing cold cucumber soup infused with fresh dill and tangy yogurt, perfect to cool down on a warm day with a nod to northern fresh flavors. This mediterranean-inspired soups (vegetarian) ready in about 10 minutes pairs plain Greek yogurt, chopped fresh dill, 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 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 16 oz), peeled and chopped English cucumbers
- 1 1/2 cups plain Greek yogurt
- 2 tbsp, chopped fresh dill
- 2 tbsp lemon juice
- 1 small, minced garlic clove
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 cup cold water
- 1 tbsp, for drizzling extra virgin olive oil
Instructions
- Step 1: In a blender, combine 2 peeled and chopped English cucumbers (about 16 oz), 1 1/2 cups plain Greek yogurt, 2 tbsp chopped fresh dill, 2 tbsp lemon juice, 1 minced small garlic clove, 3/4 tsp salt, and 1/2 tsp black pepper. Blend until smooth.
- Step 2: Add 1/2 cup cold water to the blender and pulse a few times to loosen the soup to a pourable consistency.
- Step 3: Transfer the soup to a bowl, cover, and refrigerate for at least 2 hours until well chilled and flavors meld.
- Step 4: Before serving, stir the soup and drizzle 1 tbsp extra virgin olive oil on top. Garnish with a few fresh dill sprigs if desired.
Frequently asked questions
How long does North Wind-Inspired Chilled Cucumber and Dill 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 North Wind-Inspired Chilled Cucumber and Dill 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 plain greek yogurt from drying out.
Can I substitute ingredients in North Wind-Inspired Chilled Cucumber and Dill 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 North Wind-Inspired Chilled Cucumber and Dill 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.
Is North Wind-Inspired Chilled Cucumber and Dill Soup 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.
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