Cool as a Cucumber Soup Recipe
Cool as a Cucumber Soup Recipe photo by Taste of Home

Cool as a Cucumber Soup Recipe

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This chilled soup makes a wonderful appetizer or side on a hot summer day. Bright bursts of dill provide a pleasant contrast to the milder flavor of cucumber.—Deirdre Cox, Kansas City, Missouri
TOTAL TIME: Prep: 15 min. + standing
MAKES:5 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + standing
MAKES: 5 servings


  • 1 pound cucumbers, peeled, seeded and sliced
  • 1/2 teaspoon salt
  • 1-1/2 cups fat-free plain yogurt
  • 1 green onion, coarsely chopped
  • 1 garlic clove, minced
  • 4-1/2 teaspoons snipped fresh dill
  • Additional chopped green onion and snipped fresh dill

Nutritional Facts

2/3 cup equals 40 calories, trace fat (trace saturated fat), 2 mg cholesterol, 279 mg sodium, 8 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1/2 fat-free milk.


  1. In a colander set over a bowl, toss cucumbers with salt. Let stand for 30 minutes. Squeeze and pat dry.
  2. Place the cucumbers, yogurt, onion and garlic in a food processor; cover and process until smooth. Stir in dill. Serve immediately in chilled bowls. Garnish with additional onion and dill. Yield: 5 servings.
Originally published as Cool as a Cucumber Soup in Taste of Home June/July 2011, p47

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Reviewed Aug. 12, 2013

"Accidentally used vanilla yogurt (but countered that with sour cream). I was out of green onion, so I used powdered white onion and added 1/8 tsp. black pepper.

Quite refreshing and simple to make."

Reviewed Sep. 30, 2011

"This soup is amazing! So easy and so good."

Reviewed May. 29, 2011

"Very tasty-we enjoyed it very much!!"

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