Easy cold soup for a hot day!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine cucumber, sour cream, yogurt, vegetable broth, and garlic in a large bowl; blend together using an immersion blender until smooth. Blend in mint and dill. Refrigerate until chilled, about 1 hour.

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Nutrition Facts

251.1 calories; 8.3 g protein; 15.7 g carbohydrates; 38.6 mg cholesterol; 333.1 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/07/2014
This may be a personal preference but I like cold soups like cucumber and gazpacho a little thick. I added 1-1/2 cups of vegetable broth (not 2) and this still was too thin for me; you literally could drink it. I did use reduced fat sour cream and Greek yogurt. It does have good taste so if I make it again I definitely will cut the vegetable broth in half maybe more. Also I typically eat smaller amounts of cold soups like not a soup bowl. Considering that this made way more than 4 servings in our house (made about 2-1/2 pints) so depending on much you normally serve you may want to take that into consideration. That's not meant as a negative remark I just ended up with more than I would have liked. Read More
(46)

Most helpful critical review

Rating: 2 stars
06/17/2019
It was way too thin. This would make a refreshing drink but too thin to be a cold soup. Taste was good though Read More
28 Ratings
  • 5 star values: 15
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
06/07/2014
This may be a personal preference but I like cold soups like cucumber and gazpacho a little thick. I added 1-1/2 cups of vegetable broth (not 2) and this still was too thin for me; you literally could drink it. I did use reduced fat sour cream and Greek yogurt. It does have good taste so if I make it again I definitely will cut the vegetable broth in half maybe more. Also I typically eat smaller amounts of cold soups like not a soup bowl. Considering that this made way more than 4 servings in our house (made about 2-1/2 pints) so depending on much you normally serve you may want to take that into consideration. That's not meant as a negative remark I just ended up with more than I would have liked. Read More
(46)
Rating: 4 stars
06/07/2014
This may be a personal preference but I like cold soups like cucumber and gazpacho a little thick. I added 1-1/2 cups of vegetable broth (not 2) and this still was too thin for me; you literally could drink it. I did use reduced fat sour cream and Greek yogurt. It does have good taste so if I make it again I definitely will cut the vegetable broth in half maybe more. Also I typically eat smaller amounts of cold soups like not a soup bowl. Considering that this made way more than 4 servings in our house (made about 2-1/2 pints) so depending on much you normally serve you may want to take that into consideration. That's not meant as a negative remark I just ended up with more than I would have liked. Read More
(46)
Rating: 5 stars
08/08/2014
Fabulous and a huge hit with a crowd. Based on the other review I also cut way back on the vegetable broth so it wouldn't be too thin. Otherwise made exactly as written yet tripled it for a crowd of 18 people -- and still had some left over (which I am enjoying right now!). Delicious and refreshing on a hot summer day. Read More
(14)
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Rating: 4 stars
06/11/2015
All of us liked this recipe incredibly. We chose to only use 1 cup of vegetable broth instead of 2 cups. The flavor is very light so I would recommend it for a summertime soup. We would definitely eat it again. Read More
(4)
Rating: 5 stars
06/06/2016
I followed the suggestions of others and halved the amount of vegetable soup. I also used non-fat greek plain yogurt and Nancy's cultured sour cream. And, I added lime juice. I felt it needed just a little zing. Read More
(4)
Rating: 5 stars
05/25/2015
My family really liked it. I followed the suggestions of adding less of the vegetable broth so as to get a thicker consistency. I used Greek yoghurt because it was the one I had. I would definitively do it again. Read More
(3)
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Rating: 4 stars
08/13/2017
I also used only 1 1/2 cups of broth so the soup would be thicker. I also added 1/2 cup of heavy cream to give the soup more body and creamier texture. I then used Jane's Crazy Mixed Up Salt to bring out the flavor. Chilling it in the fridge for 4 hours was needed to make it very cold. The result was a wonderfully delicious summer soup. Read More
(2)
Rating: 5 stars
06/28/2017
Blended all the ingredients in the food processor and added seal salt and Mrs. Dash to taste...also chopped cucumbers and added them. This is so delicious and refreshing. My teen age daughter loves it!!! And so do I! Read More
(1)
Rating: 4 stars
08/20/2017
It was awesome I did leave out the garlic because of food allergies and I did only use 2/3 of the stock called for. I added a bit of salt and floated a cucumber flower on the top. 40 women at a banquet all agreed that it was one of the best cold soups they have had. Will make again for sure and if no allergies will include the garlic. Read More
Rating: 5 stars
08/28/2016
No and I used an organic cucumber from our garden Read More
Rating: 2 stars
06/17/2019
It was way too thin. This would make a refreshing drink but too thin to be a cold soup. Taste was good though Read More