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Chilled Cucumber Soup

Chilled Cucumber Soup

Makes 4 Servings ( ¾ cup Per Serving)

1 Large Cucumber, Peeled and Coarsely Chopped

¾ Cup Reduced-Fat or Regular Sour Cream

¼ Cup Packed Fresh Dill

½ Teaspoon Salt

⅛ Teaspoon White Pepper

1 ½ Cups Chicken or Vegetable Broth

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

  2. Transfer mixture to large bowl; stir in broth. Cover and chill at least 2 hours or up to 24 hours.

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