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Cool as a Cucumber Soup

 Cool as a Cucumber Soup
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
5 ServingsPrep: 15 min. + standing


  • 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


  • In a colander set over a bowl, toss cucumbers with salt. Let stand
  • for 30 minutes. Squeeze and pat dry.
  • 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.
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.