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

Cold Cucumber Soup Recipe

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I love trying to duplicate restaurant dishes at home. Friends and family tell me they like the results!
TOTAL TIME: Prep: 15 min. + chilling
MAKES:4 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 4 servings


  • 2 large cucumbers, peeled and seeded
  • 1-1/4 cups sour cream
  • 1 cup chicken broth
  • 1 small onion, cut into wedges
  • 4 sprigs fresh parsley, stems removed
  • 2 sprigs fresh dill, stems removed or 1 teaspoon dill weed
  • 1 tablespoon lemon juice
  • 3/4 teaspoon salt, optional
  • 1/4 teaspoon white pepper

Nutritional Facts

Diabetic Exchanges: One 1-cup serving (prepared with fat-free sour cream and low-sodium broth and without salt) equals 1 starch, 1 vegetable; also 112 calories, 126 mg sodium, 5 mg cholesterol, 20 gm carbohydrate, 5 gm protein, trace fat.


  1. Cut cucumbers into large chunks; place in a blender with remaining ingredients. Puree; pour into a bowl. Cover and refrigerate for at least 8 hours. Yield: 4 servings.
Originally published as Cold Cucumber Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p39

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Reviewed May. 19, 2009

"After reading the comment about this soup, I decided to change it a bit. I doubled the amount of dill and added 2 large garlic cloves and one 5 oz. containter of Low-Fat Feta cheese. I thought it was very tasteful and received compliments from all who tried it."

Reviewed Aug. 19, 2008

"I'm sorry I have to say this, but my husband and I didn't care for this soup.  We found the soup to be rather bland, and even after I added 1 tsp of Worcestershire sauce, and a Dash (1/8 tsp each) of cayenne red pepper, garlic powder, and salt, (which gave this soup some added flavor) we still didn't care for it.  Guess the soup just didn't suit our taste buds!"

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