Chilled Cucumber-Yogurt Soup with Dill and Pistachios

Chilled Cucumber-Yogurt Soup with Dill and Pistachios

Mia

This elegant chilled cucumber-yogurt soup brings the beloved flavors of Greek tzatziki into a refreshing, spoonable form that's perfect for warm weather dining. Drawing inspiration from Mediterranean culinary traditions where cooling yogurt-based dishes have been enjoyed for centuries, this soup transforms familiar ingredients into something unexpectedly sophisticated yet wonderfully simple.

The base of thick, creamy Greek yogurt provides probiotic benefits and a luxurious texture, while crisp cucumbers offer hydration and a gentle, refreshing flavor. Fresh dill adds an herbaceous brightness that perfectly complements the tangy yogurt, and a hint of garlic provides depth without overwhelming the delicate balance. The real surprise comes from the toasted pistachios, which add a satisfying crunch and nutty richness that elevates this from a simple cold soup to a memorable culinary experience.

What makes this soup particularly special is its versatility and health benefits. The probiotics in Greek yogurt support digestive health, while cucumbers are naturally hydrating and low in calories. The addition of extra virgin olive oil provides heart-healthy fats characteristic of the Mediterranean diet, and pistachios contribute protein, fiber, and essential minerals. This soup can be prepared entirely in advance, making it an ideal choice for entertaining or meal prep.

Serve this soup as a light lunch on a hot summer day, as an elegant starter for a Mediterranean-inspired dinner party, or even as a healthy snack. The cool, creamy texture and bright flavors will transport you to a sun-drenched Greek island with every spoonful.

Nutrition

15 minutes
None servings
245 calories
Fat 16.00g
Carbs 15.00g
Protein 12.00g

Ingredients

2 mediumEnglish cucumber, peeled and roughly chopped
2 cupsGreek yogurt, plain, full-fat or 2%
1/3 cupfresh dill, packed, plus extra for garnish
1 clovegarlic, peeled
2 tbsplemon juice, freshly squeezed
3 tbspextra virgin olive oil, divided
1/2 cupcold water
1 tspsea salt
1/4 tspblack pepper, freshly ground
1/3 cupshelled pistachios, toasted and roughly crushed
2 tbspfresh mint leaves, torn (optional)

Equipment

Cutting board
measuring spoons
measuring cups
ladle
chef's knife
serving bowls
citrus juicer
blender or food processor
small bowls
vegetable peeler
plastic wrap or storage container with lid

80/20 Diet

This recipe fits the 80/20 principle with nutrient-dense whole foods comprising well over 80% of ingredients—fresh vegetables, Greek yogurt, herbs, and nuts—while the small amounts of salt and processed components remain minimal. The emphasis on anti-inflammatory olive oil, probiotic yogurt, and fresh produce aligns with the nutritious 80% focus.

Clean Eating

This soup exemplifies clean eating with its whole, minimally processed ingredients in their natural state—fresh cucumbers, plain Greek yogurt, fresh herbs, raw nuts, and cold-pressed olive oil. Every ingredient is recognizable and free from artificial additives, preservatives, or refined components.

DASH Diet

This recipe aligns with DASH Diet principles by featuring low-fat Greek yogurt, abundant vegetables, and minimal sodium (only 1 tsp for the entire recipe). The potassium-rich cucumbers, calcium from yogurt, and heart-healthy olive oil support blood pressure management while fresh herbs provide flavor without relying on salt.

Diabetic Diet

This soup is suitable for diabetic diets with its low glycemic index ingredients including Greek yogurt (high protein, low sugar), cucumbers (very low carb), and healthy fats that slow digestion. The protein from yogurt and fiber from vegetables help maintain stable blood sugar levels without causing spikes.

Flexitarian Diet

This plant-forward soup emphasizes vegetables, herbs, and nuts as the primary ingredients, with Greek yogurt providing protein in a supporting role. The recipe showcases how dairy can be incorporated mindfully in a predominantly plant-based eating pattern while delivering probiotics and complete nutrition.

Gluten-Free Diet

This naturally gluten-free soup contains no wheat, barley, rye, or gluten-containing ingredients. All components—Greek yogurt, cucumbers, fresh herbs, olive oil, and pistachios—are inherently gluten-free, making it a safe and delicious option for those avoiding gluten.

Heart-Healthy Diet

This soup supports heart health with its emphasis on extra virgin olive oil, low-fat Greek yogurt, abundant vegetables, and pistachios—all ingredients associated with cardiovascular benefits. The recipe is naturally low in saturated fat and sodium while providing heart-protective monounsaturated fats and potassium.

Intermittent Fasting

This nutrient-dense soup is ideal for eating windows during intermittent fasting, providing high-quality protein from Greek yogurt, healthy fats from olive oil and pistachios, and hydrating vegetables. The balanced macronutrients and probiotic benefits support satiety and stable blood sugar levels throughout fasting periods.

Intuitive Eating

This refreshing soup honors both satisfaction and gentle nutrition, offering a balance of creamy texture, fresh flavors, and varied textures from crunchy pistachios. The recipe provides nourishment through protein, probiotics, and vegetables while delivering pleasure through its elegant Mediterranean flavors—perfectly aligned with intuitive eating's non-restrictive approach.

Low-Fat Diet

Using 2% or fat-free Greek yogurt and reducing the olive oil and pistachios, this soup can easily be adapted for low-fat diets while maintaining its refreshing flavor from cucumbers and herbs. The base recipe with low-fat yogurt and minimal added fats keeps total fat content moderate.

Low-Sodium Diet

This soup can be made low-sodium by reducing or eliminating the added salt and relying on fresh herbs, garlic, and lemon juice for flavor. The naturally low-sodium ingredients like cucumber, yogurt, and fresh herbs provide abundant flavor without requiring significant salt additions.

Mayo Clinic Diet

This recipe aligns with Mayo Clinic Diet principles by emphasizing whole, nutrient-dense foods including vegetables, low-fat Greek yogurt, healthy fats from olive oil and nuts, and fresh herbs. The focus on minimally processed ingredients and appropriate portions supports sustainable healthy eating habits.

Mediterranean Diet

This soup exemplifies Mediterranean diet principles with its foundation of Greek yogurt, extra virgin olive oil, fresh vegetables, and nuts. The emphasis on probiotic-rich dairy, heart-healthy olive oil, and pistachios provides the healthy fats and whole foods central to this eating pattern, while fresh herbs like dill and mint add authentic Mediterranean flavor without excess salt.

MIND Diet

This soup supports brain health with MIND Diet-approved ingredients including leafy herbs (dill and mint), nuts (pistachios), vegetables (cucumber), and olive oil as the primary fat. The combination of antioxidant-rich herbs, omega-3-containing nuts, and anti-inflammatory olive oil provides neuroprotective benefits.

Mindful Eating

This soup is ideal for mindful eating with its varied textures (creamy yogurt, crisp cucumber, crunchy pistachios), vibrant green color, fresh aromatic herbs, and cooling sensations. The recipe naturally encourages slow, conscious consumption to appreciate the interplay of tangy yogurt, refreshing cucumber, and herbaceous dill and mint.

Pegan Diet

While this soup contains dairy (Greek yogurt), it could be modified to fit Pegan principles by using coconut yogurt instead. As written, it emphasizes vegetables, healthy fats from olive oil and nuts, and anti-inflammatory herbs, though the dairy component would need substitution for strict Pegan compliance.

Vegetarian Diet

This completely vegetarian soup features Greek yogurt as the protein-rich base, complemented by fresh vegetables, herbs, and nuts. It provides adequate protein and calcium from dairy while showcasing the vibrant flavors of plant-based ingredients like cucumber, dill, mint, and pistachios.

Volumetrics Diet

This soup is perfect for Volumetrics with its high water content from cucumbers and yogurt base, creating a large, satisfying portion with relatively low calorie density. The water-rich vegetables and protein from Greek yogurt provide volume and satiety while keeping calories in check.

Weight Watchers

This soup fits Weight Watchers principles with its lean protein from Greek yogurt, abundant non-starchy vegetables, and minimal added fats. The recipe emphasizes whole, nutrient-dense ingredients that are naturally low in calories while providing satisfying protein and probiotics to support weight management goals.

Instructions

1

Reserve about 1/4 cup of the chopped cucumber for garnish and set aside in a small bowl. Cover and refrigerate until serving time.

1 min
2

In a blender or food processor, combine the remaining chopped cucumber, Greek yogurt, fresh dill, garlic clove, lemon juice, 2 tablespoons of olive oil, cold water, salt, and black pepper.

2 min
3

Blend on high speed for 1-2 minutes until the mixture is completely smooth and creamy with a pale green color. Stop and scrape down the sides of the blender as needed.

2 min
4

Taste the soup and adjust seasoning if needed, adding more salt, lemon juice, or a splash of cold water if you prefer a thinner consistency.

1 min
5

Transfer the soup to a covered container or bowl and refrigerate for at least 2 hours, or up to 24 hours, to allow the flavors to meld and the soup to become thoroughly chilled.

1 min
6

Just before serving, give the soup a good stir as it may have thickened slightly in the refrigerator. If desired, thin with a tablespoon or two of cold water.

1 min
7

Ladle the chilled soup into four serving bowls, dividing evenly.

1 min
8

Top each bowl with the reserved chopped cucumber, crushed pistachios, and a drizzle of the remaining olive oil. Garnish with extra fresh dill fronds and torn mint leaves if using.

2 min
9

Serve immediately while cold, with crusty bread or pita on the side if desired.

Frequently Asked Questions