Cold Cucumber Soup

Cold Cucumber Soup

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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


  • 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


  1. In a blender, process cucumbers,cilantro, green onion, garlic, lemon zest and juice, broth and water. Process until smooth.
  2. Add the yogurt and process briefly. Adjust seasoning with salt and white pepper.
  3. Best 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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