Chilled Cucumber Soup Recipe

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Chilled Cucumber Soup

Pat Campbell


Cucumbers are my favorite veggie, expecially during hot summer. This soup is very good, when cool, almost icy. I love to pour in cup, or six to eight oz glass, and just sip, served along with favorite cheese, favorite crackers, and a favorite fruit, such as chilled sweet grapes, watermelon, and perhaps cantaloupe Try it, you'll like it.

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20 Min


cucumbers, peeled, seeded, salted and drained
chopped scallions, or your choice
2 tbs
chopped, fresh dill
1/4 cup
fresh lemon juice
1 qt.
1 pint
plain yogurt
salt and freah fresh ground pepper to taste, dash garlic powder

Directions Step-By-Step

Place cucumber and scallions in blender and puree. Add buttermilk, plain yogurt, and fresh lemon juice and pulse to blend well. Add fresh dill, pulse 1-2 times. add salt and pepper. Chill well.
For more color and flavor, you may add peeled and chopped avacado. For more seasoning use chives, garlic, cilantro or cumin. Try crumbled bacon, seasoned croutons.

About this Recipe

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy