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Cucumber Yogurt Dill Soup
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 40 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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Ingredients Directions
  1. In large stockpot, mix cucumbers, onion, vinegar, dill, broth, and water. Over high heat, bring to boil stirring 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 puréed soup to large mixing bowl. Stir in milk, salt, and pepper.
  5. Cover and chill for at least 4 hours.
  6. To serve, place slightly heaping tablespoon of yogurt in each bowl. Pour soup over yogurt.
  7. Garnish each bowl with fresh cucumber slice and fresh dill weed.

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