Icy Olive Soup Recipe
Icy Olive Soup Recipe photo by Taste of Home
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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
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 cup: 108 calories, 7g fat (2g saturated fat), 11mg cholesterol, 683mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 starch.


  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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