Cold Cucumber Soup

Sharon Whitley


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.


☆☆☆☆☆ 0 votes

15 Min
30 Min
Stove Top


  • 1/4 c
    diced onion
  • 1 clove
    garlic, minced
  • 2 Tbsp
    olive oil
  • 1 Tbsp
    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 c
    milk (can use skim)
  • salt
    to taste
  • ·
    sour cream or yogurt for topping, if desired

How to Make Cold Cucumber Soup


  1. Sauté onions, garlic and dill in olive oil until tender.
  2. Puree this with remaining ingredients in a food processor or blender.
  3. Chill in refrigerator for several hours.
  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.

Printable Recipe Card

About Cold Cucumber Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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