Recipe by lreddy
"Easy cold soup for a hot day!"
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cucumbers - peeled, seeded, and diced
1 1/3 cups
1 1/3 cups
chopped fresh mint
chopped fresh dill
This may be a personal preference, but I like cold soups like cucumber and gazpacho a little thick. I added 1-1/2 cups of vegetable broth (not 2), and this still was too thin for me; you literally could drink it. I did use reduced fat sour cream and Greek yogurt. It does have good taste, so if I make it again, I definitely will cut the vegetable broth in half, maybe more. Also, I typically eat smaller amounts of cold soups, like not a soup bowl. Considering that, this made way more than 4 servings in our house (made about 2-1/2 pints), so depending on much you normally serve, you may want to take that into consideration. That's not meant as a negative remark, I just ended up with more than I would have liked.
Fabulous and a huge hit with a crowd. Based on the other review, I also cut way back on the vegetable broth so it wouldn't be too thin. Otherwise made exactly as written, yet tripled it for a crowd of 18 people -- and still had some left over (which I am enjoying right now!). Delicious and refreshing on a hot summer day.
All of us liked this recipe incredibly. We chose to only use 1 cup of vegetable broth, instead of 2 cups. The flavor is very light, so I would recommend it for a summertime soup. We would definitely eat it again.
My family really liked it. I followed the suggestions of adding less of the vegetable broth so as to get a thicker consistency. I used Greek yoghurt because it was the one I had. I would definitively do it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Cold Cucumber Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 161
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