Sour Yogurt and Cucumber Soup with Dill
A refreshing cold soup combining tangy sour yogurt, crisp cucumber, and fresh dill to create a light dish perfect for warm days or as a palate cleanser. This mediterranean-inspired soups ready in about 15 minutes pairs plain Greek yogurt, 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
- 3 cups plain Greek yogurt
- 1 large (about 10 oz), peeled and grated cucumber
- 2 tbsp, chopped fresh dill
- 2 tbsp fresh lemon juice
- 1, minced garlic clove
- 1 cup cold water
- 1 tsp kosher salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large mixing bowl, whisk together 3 cups plain Greek yogurt, 2 tbsp fresh lemon juice, 1 tsp kosher salt, and 1/2 tsp black pepper until smooth.
- Step 2: Add 1 large peeled and grated cucumber and 1 minced garlic clove to the yogurt mixture and stir to combine.
- Step 3: Pour in 1 cup cold water and 2 tbsp chopped fresh dill, stirring to loosen the soup to a pourable consistency.
- Step 4: Cover and refrigerate for at least 1 hour to allow flavors to meld and the soup to chill thoroughly.
- Step 5: Serve cold garnished with additional dill sprigs or thin cucumber slices for a bright, tangy appetizer or light meal.
Frequently asked questions
How long does Sour Yogurt and Cucumber Soup with Dill take to make?
Total time is about 15 minutes (15 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 Sour 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 Sour 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 Sour 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.
What goes well with Sour Yogurt and Cucumber Soup with Dill?
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.
