Icy Olive Soup Recipe
Icy Olive Soup Recipe photo by Taste of Home
Publisher Photo
When summer turns up the heat, I reach for this cool, refreshing soup. The color of the olives contrasts nicely with the creamy yogurt base.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6 servings


  • 2 cups (16 ounces) plain yogurt
  • 2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1 cup coarsely chopped cucumber
  • 1/2 cup chopped green onions
  • 1/2 cup chopped green pepper
  • 1/2 cup sliced pimiento-stuffed olives
  • 1/8 teaspoon white pepper
  • Seasoned croutons, optional

Nutritional Facts

1 serving (1 cup) equals 108 calories, 7 g fat (2 g saturated fat), 11 mg cholesterol, 683 mg sodium, 8 g carbohydrate, 1 g fiber, 6 g protein.


  1. In a large bowl, stir yogurt until smooth. Whisk in broth. Add the next six ingredients; mix well. Cover and chill for 4 hours. Stir before serving. Garnish with croutons if desired. Yield: 6 servings.
Originally published as Icy Olive Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p40

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