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Cold Cucumber Soup Recipe

Cold Cucumber Soup Recipe

I love trying to duplicate restaurant dishes at home. Friends and family tell me they like the results!
TOTAL TIME: Prep: 15 min. + chilling YIELD: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


  • 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.

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.