Cold Cucumber Soup

Cold Cucumber Soup

Cool off with a bowl of creamy cucumber soup! Enjoy fresh cucumbers in a cool new way, served blended with green onions, yogurt and a hint of dill.

Prep Time

05

Minutes

Total Time

1:05

Hr:Mins

Makes

4

servings

2
large cucumbers
1/2
cup chopped green onion
1/2
teaspoon salt
1
teaspoon dried dill weed
1
container (16 ounces) plain yogurt
  1. Peel cucumbers; cut lengthwise in half and remove seeds. Cut into pieces.
  2. Place cucumbers and remaining ingredients in blender or food processor. Cover and blend on high speed until well blended. Refrigerate 1 hour or until chilled.
  3. Garnish soup with fresh dill weed or radish slices if desired.
Makes 4 servings (about 1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Leave some of the peel on the cucumbers if you want to have more green color in your cold soup.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 100
    • (Calories from Fat 20 ),
  • Total Fat 2 g
    • (Saturated Fat 1 g,),
  • Cholesterol 5 mg;
  • Sodium 390 mg;
  • Total Carbohydrate 13 g
    • (Dietary Fiber 1 g,
  • Protein 8 g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Milk;
    • 1 Vegetable;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.