Cold Cucumber Soup Recipe

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Cold Cucumber Soup

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


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


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.

About this Recipe

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