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.
Course Cold Appetizer, Vegetable Soups
Cuisine Continental
Servings 6 servings
Calories 1836.22 kcal
- 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
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.
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