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Cold Cucumber Cream Soup

Cold Cucumber Cream Soup

James & Elizabeth

"A cool and refreshing soup for a summer evening. Serve it as an appetizer to a great meal or by itself for lunch."
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1 h 45 m servings 171 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 408 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

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 a heavy saucepan over medium heat. Add onion; cook and stir until soft, 8 to 10 minutes.
  2. Stir cucumbers, chicken broth, dill weed, salt, and pepper into onions. Cover saucepan and simmer for 20 minutes.
  3. Pour cucumber soup mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  4. Pour pureed soup into a container, and whisk in heavy cream. Season with salt and ground black pepper to taste.
  5. Refrigerate soup until completely chilled, at least 1 hour.


  • Cook's Note:
  • For best results, prepare this soup 2 days ahead of time to fully develop the flavors.

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Read all reviews 2
Most helpful
Most positive
Least positive

Not bland at all! I did modify a bit the second time around. It'snot tasteless, it has a delicate flavour. Anyways, 5 stars!

Didn't like it much; I found it tasteless.

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