Easy Cold Cucumber Soup

Easy Cold Cucumber Soup

1 Review 1 Pic
  • Prep

    15 m
  • Ready In

    1 h 15 m
Recipe by  lreddy

“Easy cold soup for a hot day!”

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Adjust Servings

Original recipe yields 4 servings



  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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Review (1)

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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.

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Easy Greek Yogurt Cucumber Sauce


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Cold Cucumber Cream Soup