Chilled Cucumber Soup

Chilled Cucumber Soup

Servings 6
Calories 89 kcal


  • 2 cucumbers
  • ½ tsp garlic minced
  • 1 cup chicken broth
  • 1 cup sour cream
  • 2 tsp rice vinegar
  • 1 tsp salt
  • ½ tsp white pepper
  • smoked paprika optional
  • fresh sprig of mint parsley, thyme, or oregano for garnish


  • Wipe cucumbers with wet paper towel to clean. Peel and cut in half, lengthwise. Remove seeds by running a spoon down the center of the cucumber. Discard seeds and attached liquid. Cut cucumber into halves and then quarters and place in blender or bowl of food processor.
  • Add garlic and process until pureed.
  • Add chicken broth, sour cream, vinegar and salt and pepper. Process to blend.
  • Cover and chill for one hour, minimum, prior to serving.
  • Garnish with paprika and/or herb sprig.
  • May store up to one week refrigerated in sealed container.


Makes 6 servings but can easily be doubled. All element quantities can be adjusted to personal preference.



Calories: 89kcalCarbohydrates: 4gProtein: 2gFat: 8gSaturated Fat: 4gCholesterol: 20mgSodium: 564mgPotassium: 221mgFiber: 1gSugar: 2gVitamin A: 311IUVitamin C: 6mgCalcium: 59mgIron: 1mg
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