Creamy Cucumber Soup

Southern Living
Creamy Cucumber SoupRecipe
Photo: Jennifer Davick; Styling: Amy Burke
English, or hothouse, cucumbers have thin skins, few seeds, and mild flavor. English cucumbers are sold wrapped in plastic, rather than coated in wax.
Makes about 2 qt.


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3/4 cup chicken broth
3 green onions
2 tablespoons white vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
3 large English cucumbers (about 2 1/2 lb.), peeled, seeded, and chopped
3 cups fat-free Greek yogurt*
Garnishes: toasted slivered almonds, freshly ground pepper, chopped red bell pepper


Total: 4 Hours, 20 Minutes

1. Process chicken broth, green onions, vinegar, salt, pepper, and half of chopped cucumbers in a food processor until smooth, stopping to scrape down sides.

2. Add yogurt, and pulse until blended. Pour into a large bowl; stir in remaining chopped cucumbers. Cover and chill 4 to 24 hours. Season with salt to taste just before serving. Garnish, if desired.

*Plain low-fat yogurt may be substituted. Decrease chicken broth to 1/2 cup.

Created date

July 2010