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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
