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Cold Cucumber Soup

Cold Cucumber Soup
  • Prep 10 min
  • Total 10 min
  • Servings 4
Lighter than light and completely refreshing, this creamy no-cook cucumber soup makes a splendid side dish for summertime meals. The cool, mellow flavour of cucumber puréed with tangy Greek yogurt creates a quick soup that pairs perfectly with grilled meats and veggies.
April 26, 2018

Ingredients

  • 2 large cucumbers, peeled, halved and seeded
  • 1 1/2 cups plain Greek yogurt
  • 1/4 cup olive oil
  • 1 lemon, zested and juiced
  • 1 clove garlic, finely chopped
  • 1 tablespoon finely chopped fresh dill
  • 1/4 cup loosely packed flat-leaf parsley
  • 1/2 teaspoon salt
  • 1/4 cup chopped purple onion
  • 1/2 cup chopped tomatoes

Steps

  • 1
    In a blender, puree cucumbers, yogurt, lemon juice and zest, olive oil, garlic, dill, parsley, and salt until smooth.
  • 2
    Pour into serving bowls. Top with tomatoes and purple onion. Serve immediately.

  • We like ours topped with chopped purple onion and tomato. But There are a lot of other delicious pairings, as well. Sprinkle your soup with finely diced cucumber, fennel or scallion. Or try topping with grilled garlic shrimp and make it a full meal.

Nutrition Facts

Serving Size: 4
Calories
240
Total Fat
16g
Saturated Fat
3g
Trans Fat
0g
Cholesterol
5mg
Sodium
340mg
Total Carbs
13g
Dietary Fiber
2g
Sugars
8g
Protein
11g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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