
Cucumber Soup
Total Time
Prep: 15 min. + standing
Yield
5 servings
This cold cucumber soup is the perfect refreshment when it's too hot to heat up the kitchen. It's refreshingly easy to make too, taking only a few minutes once the cucumbers have been prepared.
Ingredients
- 1 pound cucumbers, peeled, seeded and sliced
- 1/2 teaspoon salt
- 1-1/2 cups fat-free plain yogurt
- 1 green onion, coarsely chopped
- 1 garlic clove, minced
- 4-1/2 teaspoons snipped fresh dill
- Additional chopped green onion and snipped fresh dill
Directions
- In a colander set over a bowl, toss cucumbers with salt. Let stand for 30 minutes. Squeeze and pat dry.
- Place the cucumbers, yogurt, onion and garlic in a food processor; cover and process until smooth. Stir in dill. Serve immediately in chilled bowls. Garnish with additional onion and dill.
Nutrition Facts
2/3 cup: 40 calories, 0 fat (0 saturated fat), 2mg cholesterol, 279mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1/2 fat-free milk.
This chilled soup makes a wonderful appetizer or side on a hot summer day. Bright bursts of dill provide pleasant contrasts to the milder flavor
of cucumber.—Deirdre Cox, Kansas City, Missouri
Recipe Creator
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