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Cucumber Soup
Source: dLife

Chilled cucumber soup.

Prep Time: 20 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 79.2
Total Carbs 10.3 g
Dietary Fiber 0.5 g
Sugars 5.0 g
Total Fat 0.9 g
Saturated Fat 0.2 g
Unsaturated Fat 0.2 g
Potassium 204.1 mg
Protein 5.3 g
Sodium 168.7 mg
Dietary Exchanges
, 1 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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2 cup  Cucumber, with o skin, fresh, sliced
2 each  medium shallots
0 1/4 cup  white wine
2 cup  Broth, chicken, low sodium, canned
0 1/2 cup  Sour Cream, nonfat
0 1/2 cup  Yogurt, plain, nonfat
4 cup  fresh dill weed
0 1/4 tsp  black pepper
0.125 tsp  salt
1 each  olive oil cooking spray
  1. Spray a large skillet with the nonstick cooking spray and put over medium heat. Cook the cucumber and shallots for about 5 minutes, stir often.
  2. Mix in the wine and chicken broth. Bring to a boil and cook for 10 minutes.
  3. Sprinkle the salt and pepper over the mixture and cook for another 2 minutes.
  4. Pour the mixture in a blender and blend until smooth.
  5. Place the mixture into a bowl and let cool.
  6. Stir in the sour cream and yogurt. Cover and let chill.
  7. Embellish with the dill weed springs.

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