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Chilled Cream of Cucumber Soup

Annacia *


I have to be honest here. I'm not a big fan of cucumbers and dill and I have never eaten this soup BUT I have made it for a summer cook out on the very high praise of the lady who gave it to me. It was well liked by my husband and the couple we had invited to dinner that night. I'm passing it along so that cuke fans might enjoy it. As written this is made for 2 but I doubled it it came out fine. Cook time is chill time.

☆☆☆☆☆ 0 votes
2 Cook time is chill time
10 Min
30 Min
No-Cook or Other


cucumbers, peeled and seeded
1/2 c
buttermilk, chilled
1/2 c
nonfat sour cream, chilled
2 1/2 tsp
white wine vinegar
1 tsp
olive oil
1 tsp
chopped fresh dill or 1/2 tsp dried dill, crumbled

How to Make Chilled Cream of Cucumber Soup


  • 1Coarsely purée cucumbers in a blender or food processor.
  • 2Transfer to a metal bowl and whisk in remaining ingredients and salt to taste.
    Cover bowl and chill 30 minutes, stirring occasionally.
  • 3Serve in chilled bowls.

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About Chilled Cream of Cucumber Soup

Course/Dish: Cream Soups, Other Soups
Main Ingredient: Vegetable
Regional Style: Canadian
Other Tags: Quick & Easy, Healthy