Go Back
+ servings
Chilled Cucumber and Dill Greek Yogurt Soup

Chilled Cucumber and Dill Greek Yogurt Soup

Looking to cool off during the dog-days of summer? Try my easy recipe for Chilled Cucumber and Dill Greek Yogurt Soup made with Stonyfield Greek Yogurt.
0 from 0 votes
Print Pin
Course: Main Course, Soup
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 -1/2 cups
Calories: 105kcal


  • 2 European Cucumbers Peeled
  • 1/4 cup fresh dill lightly packed
  • 2 tbsp red onion
  • 1 cup Stonyfield Organic Plain Greek yogurt
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp red bell pepper finely minced


  • Peel European cucumbers and cut in quarters. Place in food process (make sure you reserve at least 2 tablespoons of diced cucumber for garnish) along with fresh dill, red onion, Greek Yogurt, salt and black pepper.
  • Puree for 1 minute until everything is well incorporated. Pour into two bowls and top with one tablespoons each cucumber and red bell pepper.


Calories: 105kcal | Carbohydrates: 12g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 628mg | Potassium: 612mg | Fiber: 2g | Sugar: 8g | Vitamin A: 961IU | Vitamin C: 27mg | Calcium: 164mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!