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Cold Cucumber Soup

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Total Time
Prep: 15 min. + chilling

By Taste Of Home Editorial Team

Recipe by Shirley Dufresne, Grants Pass, Oregon

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 14, 2022

I love trying to duplicate restaurant dishes at home. Friends and family tell me they like the results!

Test Kitchen Approved

Cold Cucumber Soup

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Yield: 4 servings
Prep: 15 min
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Ingredients

  • 2 large cucumbers, peeled and seeded
  • 1-1/4 cups sour cream
  • 1 cup chicken broth
  • 1 small onion, cut into wedges
  • 4 sprigs fresh parsley, stems removed
  • 2 sprigs fresh dill, stems removed or 1 teaspoon dill weed
  • 1 tablespoon lemon juice
  • 3/4 teaspoon salt, optional
  • 1/4 teaspoon white pepper
Text Ingredients

Directions

  1. Cut cucumbers into large chunks; place in a blender with remaining ingredients. Puree; pour into a bowl. Cover and refrigerate for at least 8 hours.

Nutrition Facts

1 cup: 112 calories, 1g fat (0 saturated fat), 5mg cholesterol, 126mg sodium, 20g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 vegetable.
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