Chilled Cucumber Soup

Who says soup has to be hot? This light and creamy low-carb cucumber soup recipe is perfect for relaxing on a warm summer evening. And what's more, you need only a handful of ingredients to whip up this refreshing dish!

0 Reviews

Text Size:

Ingredients

1 large cucumber, peeled and coarsely chopped
3/4 cup reduced-fat sour cream
1/4 cup packed fresh dill
1/2 teaspoon salt (optional)
1/8 teaspoon white pepper (optional)
1 1/2 cups fat-free reduced-sodium chicken or vegetable broth
Sprigs fresh dill (optional)

Directions

Yield:
4 servings

Serving size:
3/4 cup

Place cucumber in food processor; process until finely chopped. Add sour cream, 1/4 cup dill, salt, and white pepper, if desired; process until fairly smooth.

Transfer mixture to large bowl; stir in broth. Cover and chill at least 2 hours or up to 24 hours. Ladle into shallow bowls; garnish with dill sprigs.

Vegan Variation: Substitute dairy-free sour cream for regular. Use only vegetable broth.

Calories: 67 calories, Carbohydrates: 6 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 13 mg, Sodium: 236 mg, Fiber: 1 g

Exchanges per serving: 1 Fat, 1 Vegetable.