cold cucumber soup

Name: Cold Cucumber Soup
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/4 cup(s) diced onion; 1 clove(s) garlic, minced; 2 tablespoon(s) olive oil; 1 tablespoon(s) chopped fresh dill; 1 can(s) (14 oz) chicken broth (can use fat free); 2 medium potatoes, peeled, cooked and chopped; 2 large cucumbers, chopped; 1 cup(s) milk (can use skim); salt - to taste; - sour cream or yogurt for topping, if desired

22 Pinches 1 Photo

Sharon Whitley

Houston, TX

Updated on May 4, 2014

Summer is coming and this is a cool treat that can be made with those cucumbers from the garden or store. It reminds me of something we would be offered on a cruise.

Rate

prep time 15 Min

cook time 30 Min

method Stove Top

yield 4 serving(s)

Ingredients

1/4 cup diced onion
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoon chopped fresh dill
1 can (14 oz) chicken broth (can use fat free)
2 medium potatoes, peeled, cooked and chopped
2 large cucumbers, chopped
1 cup milk (can use skim)
salt - to taste
- sour cream or yogurt for topping, if desired

How To Make cold cucumber soup

Step 1

Sauté onions, garlic and dill in olive oil until tender.

Step 2

Puree this with remaining ingredients in a food processor or blender.
Step 3

Chill in refrigerator for several hours.
Step 4

Serve with a tablespoonful of sour cream or yogurt (can use low-fat versions) on top and a sprig of fresh dill, if desired.
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