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!
Source URL: https://www.diabetesselfmanagement.com/recipes/soups-stews/chilled-cucumber-soup/
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.
Yield: 4 servings. Serving size: 3/4 cup.
Nutrition Facts Per Serving:
Calories: 67, 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.
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