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Cucumber Soup

 Cucumber Soup
In Baltimore, Maryland, Beverly Sprague dresses up this milk soup with a colorful selection of savory garnishes. A topping of crunchy almonds contrasts nicely with this smooth soup.
12 ServingsPrep: 25 min. + chilling


  • 3 medium cucumbers
  • 3 cups chicken broth
  • 3 cups (24 ounces) sour cream
  • 3 tablespoons cider vinegar
  • 2 teaspoons salt, optional
  • 1 garlic clove, minced
  • 2 medium tomatoes, chopped
  • 3/4 cup sliced almonds, toasted
  • 1/2 cup chopped green onions
  • 1/2 cup minced fresh parsley


  • Peel cucumbers; halve lengthwise and remove seeds. Cut into chunks.
  • In a blender, cover and puree cucumbers and broth in small batches.
  • Transfer to a large bowl; stir in the sour cream, vinegar, salt if
  • desired and garlic until well blended. Cover and refrigerate for at
  • least 4 hours. Stir before serving. Garnish with tomatoes, almonds,
  • onions and parsley. Yield: 12 servings.
Nutritional Facts: One 3/4-cup serving (prepared with reduced-sodium broth and fat-free sour cream and without salt) equals 95 calories, 3 g fat (trace saturated fat), 0 cholesterol, 239 mg sodium, 11 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 reduced-fat milk.