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Cucumber Yogurt Dill Soup
Source: dLife

Chilled cucumber soup with yogurt, onions, and fresh dill.

Prep Time: 15 hours
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 110.0
Total Carbs 14.5 g
Dietary Fiber 3.3 g
Sugars 10.5 g
Total Fat 2.6 g
Saturated Fat 1.3 g
Unsaturated Fat 0.1 g
Potassium 846.2 mg
Protein 7.9 g
Sodium 610.2 mg
Dietary Exchanges
, 2 1/2 Vegetables , 1/2 Milk
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 lb  fresh cucumber, peeled and chopped
1 each  medium onions
3 tbsp  cider vinegar
3 tbsp  fresh dill weed
6 cup  low sodium chicken broth
2 cup  cold water
0 1/2 cup  whole milk
1 pinch  black pepper
1 pinch  kosher salt
1 cup  plain yogurt, whole milk
1 tbsp  fresh dill weed
0 1/2 cup  Cucumber, with skin, fresh, slices
  1. In large stockpot, mix cucumbers, onion, vinegar, dill, broth, and water. Bring to boil over high heat. Stir constantly.
  2. Reduce heat to medium-low. Simmer, partially covered, for 30 minutes until cucumbers are soft. Let cool.
  3. In batches, transfer soup to blender or food processor. Purée until smooth.
  4. Transfer pureed soup to large mixing bowl. Stir in milk , salt, and pepper.
  5. Cover and chill for at least 4 hours.
  6. To serve, place small scoop of yogurt in each serving bowl. Pour soup over yogurt.
  7. Garnish with fresh cucumber slices and dill spirgs, if desired.

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