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Chilled Cream of Cucumber Soup

 Chilled Cream of Cucumber Soup
"We grow lots of cukes in North Carolina, and plenty are available from friends if you don't happen to have a garden," writes Doris Heath of Franklin, North Carolina. "This is a good make-ahead summer soup that is so cool and refreshing. If people like cucumbers, they will enjoy this-even those who say they don't care for cold soup."
8 ServingsPrep: 10 min. Cook: 20 min. + chilling


  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 2 pounds cucumbers, peeled
  • 5 cups chicken broth
  • 1/4 cup minced fresh dill or 1 tablespoon dill weed
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 cup quick-cooking farina
  • 1 cup (8 ounces) reduced-fat sour cream, divided


  • In a large saucepan, saute onion in butter until tender. Slice 1/3
  • cup cucumbers; refrigerate. Chop the remaining cucumbers and add to
  • onion mixture. Add the broth, dill, vinegar and salt; bring to a
  • boil. Gradually add farina, stirring constantly. Reduce heat;
  • simmer, uncovered, for 20 minutes, stirring occasionally. Cool
  • slightly.
  • In a blender, process soup in batches until pureed. Pour into a
  • container; refrigerate until chilled. Just before serving, whisk in
  • 1/2 cup sour cream. Garnish each serving with reserved cucumber
  • slices and 1 tablespoon sour cream. Yield: 8 servings (2 quarts).
Nutritional Facts: One serving (1 cup) equals 116 calories, 6 g fat (4 g saturated fat), 18 mg cholesterol, 707 mg sodium,

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Chilled Cream of Cucumber Soup (continued)

Nutritional Facts: 11 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1/2 starch.