Cool as a Cucumber Soup

Create this cool, refreshing alternative to the hot soups of Winter with this delicious cucumber soup that is served up cold. I absolutely love this soup!

Save and Share

false

( 2 Ratings)

2 Ratings

5 Stars 100%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 1 )

91a00425-d312-4acd-91dd-ba5022b88a75

Member Recipe By K_LeMay

Prep Time 20 min
Total Time 40 min
Servings 6

Ingredients

2: tablespoons Shllots

2: medium Cucumbers, peeled and chopped

2: 10 3/4 ounces cans Chicken broth

3: tablespoons Tapioca

1: tablespoon Red wine vineger

1/2: teaspoon Dill, or to taste

12: ounces Sour cream or low fat yogurt

: Salt and pepper to taste

: Sprigs of fresh Dill or Toasted almounds

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Saute shallots in butter until soft. Add remaining ingredients, except sour cream, and simmer about 30 minutes or until cucumbers are tender. Puree in blender. add sour cream until very smooth. Chill and garnished with dill or almonds.

EXPERT TIPS

Expert Tips

For a delicious low fat soup, try adding low fat yogurt in place of sour cream.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 1 of 1 Reviews View All

Posted 8/12/2011 2:00:45 PM REPORT ABUSE omamcm said:

Rating:

I made this soup and it lasted for one meal. My gr.daughter, age 11, age 2 big bowls. I did modify just a bit. Having frozen residual juices from a ham I had baked, I used it along with the chicken broth. I also added 2 fresh cloves of garlic and used about 2 more 4" cucumbers and a very large onion. With an abundance of cucumbers, I'm going to triple this recipe and freeze without the sour cream, and add the sour cream upon thawing, heating and serving. This soup is equally good hot or cold. As a garnish, I added a few croutons and a sprinkle of dill weed on the hot soup. This was my first experience with cucumber soup.

This reply was: Helpful Inspiring