Yogurt-Cucumber Soup with Dill and Lemon
A refreshing cold soup combining tangy yogurt, crisp cucumber, and bright lemon juice, seasoned with fresh dill for a cooling appetizer. This Mediterranean-inspired soup recipe (vegetarian), ready in about 15 minutes, pairs plain Greek yogurt, cucumber, peeled and diced, fresh 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 cups plain Greek yogurt
- 1 large cucumber, peeled and diced
- 2 tbsp fresh lemon juice
- 2 tbsp fresh dill, chopped
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup cold water
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Peel and dice 1 large cucumber into small 1/4-inch cubes. Mince 1 garlic clove finely.
- Step 2: In a large bowl, whisk 2 cups plain Greek yogurt with 2 tbsp fresh lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
- Step 3: Stir in diced cucumber, 2 tbsp chopped fresh dill, and minced garlic.
- Step 4: Gradually whisk in 1/2 cup cold water to loosen the consistency to a creamy but pourable texture.
- Step 5: Chill the soup in the refrigerator for at least 1 hour before serving to allow flavors to meld and soup to become refreshingly cold.
Frequently asked questions
How long does Yogurt-Cucumber Soup with Dill and Lemon 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 Yogurt-Cucumber Soup with Dill and 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 Yogurt-Cucumber Soup with Dill and 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 Yogurt-Cucumber Soup with Dill and Lemon 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 Yogurt-Cucumber Soup with Dill and Lemon 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.
