Recipes

Cucumber Dill Soup

Cold soups are a refreshing starter or a perfect light lunch on a hot summer’s day. This tasty cucumber and dill soup is a great way to kickoff your next summer barbecue.
Print Recipe

Course Cold Appetizer, Vegetable Soups
Cuisine Continental

Servings 6 servings
Calories 1836.22 kcal

Ingredients

  

  • 4 large cucumbers, peeled and seeded
  • 2 medium onions
  • 1/4 cup(s) light butter
  • 2 to 3 drops green food coloring
  • 3 cup(s) fat-free, low-sodium chicken stock
  • 2 tablespoon(s) lemon juice
  • 1 teaspoon(s) dried dill weed
  • 1 dash(es) salt, to taste
  • 2 cup(s) fat-free sour cream
  • 1 cup(s) fresh or dried dill

Instructions

 

  • Cut several thin slices of cucumber for garnish; soak in ice water until needed.
  • Chop remaining cucumber and onion.
  • Saute in butter until wilted but not browned.
  • Process sauteed vegetables with 2-3 drops of green food coloring in blender or food processor until smooth.
  • Return to saucepan.
  • Add chicken stock, lemon juice, dill (crush seeds lightly) and salt; simmer 5 minutes.
  • Chill 6 hours.
  • Just before serving, stir in sour cream.
  • Garnish with crisp cucumber slices and sprinkle with fresh or dried dill.

Nutrition

Calories: 1836.22kcalCarbohydrates: 106.82gProtein: 38.78gFat: 147.17gSaturated Fat: 85.01gCholesterol: 382.81mgSodium: 1805.61mgFiber: 11.04gSugar: 54.92g

Keyword Cooking Lite, Healthy Bytes, Healthy Eating, Vegetables
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