Light Cucumber Soup Recipe (Chilled)
This light cucumber soup recipe is a chilled blend of cucumbers, nonfat sour cream, and low-sodium chicken broth. In the how to make section, you simply blend the ingredients, season with lemon and white pepper, then chill so the flavors settle. Serve cold with extra dill for a clean, refreshing bowl.
Ingredients
Ingredients
Step-by-Step Method
Prep the produce
Peel and roughly chop the cucumbers. Roughly chop the onion so it blends easily.
Blend until smooth
Add cucumbers, onion, sour cream, chicken broth, parsley, fresh dill, and dried dill to a blender. Blend in short bursts until you get a smooth texture.
Season and balance
Pour in the lemon juice and season with white pepper. If it feels too thick, loosen it with a splash more broth.
Chill to develop flavor
Transfer to a covered container and refrigerate for at least 8 hours so the soup gets properly cold and the flavors come together.
Serve cold
Stir well right before serving. Finish with a little extra dill if you like.