Chilled Cucumber Soup Recipe
Chilled Cucumber Soup Recipe photo by Taste of Home

Chilled Cucumber Soup Recipe

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"This is a wonderful way to use up all those cucumbers that seem to be ready at the same time," writes Shirley Kidd of New London, Minnesota. "I's so refreshing on hot summer days."
TOTAL TIME: Prep: 10 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 4 servings


  • 2 medium cucumbers
  • 2 cups buttermilk
  • 1/2 cup reduced-fat sour cream
  • 1-1/2 teaspoons sugar
  • 1 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 2 green onions, chopped
  • Fresh dill, optional

Nutritional Facts

One serving (1 cup) equals 110 calories, 4 g fat (3 g saturated fat), 15 mg cholesterol, 445 mg sodium, 13 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 1 vegetable, 1/2 reduced-fat milk.


  1. Cut four thin slices of cucumber; set aside for garnish. Peel and finely chop remaining cucumbers. In a large bowl, combine the buttermilk, sour cream, sugar, dill, salt, pepper, green onions and chopped cucumbers.
  2. Refrigerate for 4 hours or overnight. Garnish with cucumber slices and fresh dill if desired. Yield: 4 servings.
Originally published as Chilled Cucumber Soup in Light & Tasty June/July 2003, p44

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Reviewed Aug. 4, 2014

"I had a hard time finding a cucumber soup that was buttermilk based and not chicken stock based, so I was happy when I found this one. I also made it exactly as the recipe stated and it was awesome! Cool, fresh and lovely for summer, this is an excellent soup to make when you want something wonderful but don't have a lot of time. Do refrigerate it for at least several hours, though, because that makes the flavors really get happy!"

Reviewed Jul. 19, 2010

"This is a great summer soup. I added a bit of cayenne pepper for a little zing. Delicious !"

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