Cold Cucumber Soup Recipe

Cold Cucumber Soup picture


Preparation Time10 MinCooking Time45 Min
Ready In55 MinDifficulty LevelEasy
Health IndexHealthyServings2
SpecialityMain Ingredient


 Cucumber1 Medium, pared, shredded, seeded, divided
 Plain low-fat yogurt1⁄2 Cup (8 tbs)
 Light sour cream3 Tablespoon
 Reduced calorie mayonnaise1 Tablespoon
 Instant chicken broth and seasoning mix1 1⁄2 Ounce (1 Packet)
 Minced shallot/Onion1 Teaspoon
 Pepper white1 Dash
 Dill1 Tablespoon

Nutrition Facts

Serving size

Calories 104 Calories from Fat 43

% Daily Value*

Total Fat 5 g7.5%

Saturated Fat 2.3 g11.5%

Trans Fat 0 g

Cholesterol 13.2 mg

Sodium 167.2 mg7%

Total Carbohydrates 11 g3.7%

Dietary Fiber 0.57 g2.3%

Sugars 5.7 g

Protein 5 g9.5%

Vitamin A 16.1% Vitamin C 15.6%

Calcium 16.5% Iron 4.7%

*Based on a 2000 Calorie diet


1.In a blender bowl , add in cream, yogurt, mayonnaise, chicken broth, shallots, cucumber (keep 2 tablespoon in reserve), pepper and 3 cups of cold water and process on high for about 2 minutes, scraping down the sides of the bowl if need arises.
2.Now, add in the dill and cucumber.
3.Refrigerate covered for 30 minutes so that flavors blend.

4. Serve as desired.