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Chilled Cucumber Yogurt Soup


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Chilled Cucumber Yogurt Soup


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10 Ratings10 Ratings10 Ratings10 Ratings10 Ratings (10 Ratings)
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Chilled Cucumber Yogurt Soup


  • Prep Time : 10 min
  • Cook Time : 10 min
  • Ready Time : 20 min


12 Servings


  • 4 large seedless cucumbers (about 1 pound each)
  • 1½ quart low-fat plain yogurt
  • 1 cup fresh dill
  • 2 cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon pepper

Optional garnishes:

  • smoked salmon, diced
  • cucumber, sliced thin
  • radishes, sliced
  • rye bread croutons
  • fresh dill


Peel 2 cucumbers and cut into chunks. Cut remaining 2 cucumbers into chunks. Place in food processor and process until pureed. Transfer mixture to large bowl.

Add yogurt, dill, garlic and seasoning; stir until blended. Chill until served.


Source: National Dairy Council


Servings Per Recipe: 12 Servings

Amount Per Serving

  • Calories: 97
  • Total Fat: 2g
  • Cholesterol: 7mg
  • Sodium: 476mg
  • Total Carbs: 12g
  •     Dietary Fiber: 1g
  • Protein: 7g


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2 Responses to Chilled Cucumber Yogurt Soup

  1. I hate yogurt; can I use sour cream or half and half instead?

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