Cold Cucumber Soup

Cold Cucumber Soup Recipe

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Heidi Hoerman


Another healthy soup to add a vegetable serving to your day. This one is made in the blender and couldn't be simpler.

Fewer than 50 calories per serving!


★★★★★ 2 votes

15 Min


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2 large
cucumbers, seeds and half of peel removed, cut into large chunks
1/2 bunch
cilantro, bottom 2 to 3 inches of stems discarded
1 large
green (spring) onion, cut into 1 inch pieces
1 clove
garlic, peeled and minced
1 medium
lemon, zest and juice only
1 c
fat free, low-sodium chicken broth
1 c
1 c
plain greek yogurt
salt and white pepper to taste

How to Make Cold Cucumber Soup


  • 1In a blender, process cucumbers,cilantro, green onion, garlic, lemon zest and juice, broth and water. Process until smooth.
  • 2Add the yogurt and process briefly. Adjust seasoning with salt and white pepper.
  • 3Best if allowed to chill at least 2 hours in the refrigerator. Serve cold.

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About Cold Cucumber Soup

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy

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