Photo: Jennifer Davick; Styling: Amy Burke Photo by: Photo: Jennifer Davick; Styling: Amy Burke

Creamy Cucumber Soup

English, or hothouse, cucumbers have thin skins, few seeds, and mild flavor. English cucumbers are sold wrapped in plastic, rather than coated in wax.

Southern Living AUGUST 2010

  • Yield: Makes about 2 qt.
  • Total: 4 Hours, 20 Minutes


  • 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


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.


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Creamy Cucumber Soup Recipe