Easy Cold Cucumber Soup

Easy Cold Cucumber Soup

2
lreddy 0

"Easy cold soup for a hot day!"

Ingredients 1 h 15 m {{adjustedServings}} servings 251 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Combine cucumber, sour cream, yogurt, vegetable broth, and garlic in a large bowl; blend together using an immersion blender until smooth. Blend in mint and dill. Refrigerate until chilled, about 1 hour.
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Reviews 2

  1. 3 Ratings

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lutzflcat
6/7/2014

This may be a personal preference, but I like cold soups like cucumber and gazpacho a little thick. I added 1-1/2 cups of vegetable broth (not 2), and this still was too thin for me; you literally could drink it. I did use reduced fat sour cream and Greek yogurt. It does have good taste, so if I make it again, I definitely will cut the vegetable broth in half, maybe more. Also, I typically eat smaller amounts of cold soups, like not a soup bowl. Considering that, this made way more than 4 servings in our house (made about 2-1/2 pints), so depending on much you normally serve, you may want to take that into consideration. That's not meant as a negative remark, I just ended up with more than I would have liked.

Alison Collins Wright
8/8/2014

Fabulous and a huge hit with a crowd. Based on the other review, I also cut way back on the vegetable broth so it wouldn't be too thin. Otherwise made exactly as written, yet tripled it for a crowd of 18 people -- and still had some left over (which I am enjoying right now!). Delicious and refreshing on a hot summer day.