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Cold Cucumber Soup

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Betty Crocker Kitchens
Updated May 17, 2013
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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.

Cold Cucumber Soup

  • Prep Time 5 min
  • Total 1 hr 5 min
  • Servings 4
  • Ingredients 5
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Ingredients

  • 2 large cucumbers
  • 1/2 cup chopped green onion
  • 1/2 teaspoon salt
  • 1 teaspoon dried dill weed
  • 1 container (16 ounces) plain yogurt

Instructions

  • Step 
    1
    Peel cucumbers; cut lengthwise in half and remove seeds. Cut into pieces.
  • Step 
    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.
  • Step 
    3
    Garnish soup with fresh dill weed or radish slices if desired.

Nutrition

100 Calories
2 g Total Fat
8 g Protein
13 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
20
Total Fat
2 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
390 mg
Potassium
520 mg
Total Carbohydrate
13 g
Dietary Fiber
1 g
Protein
8 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
18%
18%
Calcium
24%
24%
Iron
4%
4%
Exchanges:
1/2 Milk; 1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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