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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.
Course Main Course, Soup
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 -½ cups
Calories 105kcal
Author Katie


  • 2 European Cucumbers Peeled
  • ¼ cup fresh dill lightly packed
  • 2 tablespoon red onion
  • 1 cup Stonyfield Organic Plain Greek yogurt
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoon 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