Chilled Cucumber Yogurt Soup

"Serve this cool, creamy cucumber and rice soup on a hot summer night."
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3 h 45 m servings 104 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 20 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in large saucepan over medium heat. Add onions. Cook, stirring occasionally, about 3 minutes or until onions begin to soften. Add cucumber; cook one minute.
  2. Pour in broth and bring to boiling. Reduce heat to low; simmer 10 minutes.
  3. Stir in rice. Simmer 10 minutes. Remove from heat; stir in tarragon. Let rest 5 minutes.
  4. Puree soup in small batches, using a blender. Stir in yogurt. Cover and refrigerate until chilled, about 3 hours.


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