Easy Cold Cucumber Soup Recipe - Allrecipes.com
Easy Cold Cucumber Soup Recipe
  • READY IN hrs

Easy Cold Cucumber Soup

Recipe by  

"Easy cold soup for a hot day!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Combine cucumber, sour cream, yogurt, vegetable broth, and garlic in a large bowl; blend together using an immersion blender until smooth. Blend in mint and dill. Refrigerate until chilled, about 1 hour.
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  • PREP 15 mins
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Jun 07, 2014

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.

 

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Nutrition

  • Calories
  • 251 kcal
  • 13%
  • Carbohydrates
  • 15.7 g
  • 5%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 17.9 g
  • 28%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 333 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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