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Chilled Cucumber Soup


Chilled Cucumber Soup

Chilled Cucumber Soup

Fiona Haynes
Quick and easy to make yet good enough for a summer party, this delicious and refreshing chilled cucumber soup makes a surprisingly filling appetizer. Thick nonfat Greek yogurt adds a healthy dose of protein and calcium.

Prep Time: 15 minutes

Chill: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 4-6 servings


  • 2 medium cucumbers (about a pound)
  • 3 spring onions
  • 1 clove garlic
  • 2 cups 0% fat Greek yogurt (such as Fage or Oikos)
  • 1/4 cup fresh mint
  • 1/4 cup fresh parsley


Peel, deseed and chop cucumbers and place in a blender. Chop onions and add to blender. Add yogurt, mint and parsley and blend. Thin with a little nonfat milk if desired. Chill, then serve in small bowls or tea cups, and garnish with thinly sliced cucumber and a sprig of mint.

Per Serving: Calories 50, Calories from Fat 1, Total Fat 0.1g (sat 0g), Cholesterol 1mg, Sodium 64mg, Carbohydrate 7.3g, Fiber 0.5g, Protein 5g

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