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Cool as a Cucumber Soup

This chilled soup makes a wonderful appetizer or side on a hot summer day. Bright bursts of dill provide pleasant contrasts to the milder flavor of cucumber.—Deirdre Cox, Kansas City, Missouri
  • 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


  • 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.
Nutrition Facts
2/3 cup: 40 calories, 0 fat (0 saturated fat), 2mg cholesterol, 279mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1/2 fat-free milk.

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Average Rating:
  • sgronholz
    Jul 29, 2018

    This soup is very easy to make and mild in flavor!

  • Brenda2772
    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.

  • bjoyus
    Sep 30, 2011

    This soup is amazing! So easy and so good.

  • sj55
    May 29, 2011

    Very tasty-we enjoyed it very much!!