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.


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15 Min
30 Min
Stove Top


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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)
to taste
sour cream or yogurt for topping, if desired

How to Make Cold Cucumber Soup


  • 1Sauté onions, garlic and dill in olive oil until tender.
  • 2Puree this with remaining ingredients in a food processor or blender.
  • 3Chill in refrigerator for several hours.
  • 4Serve 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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