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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.


Cucumber Dill Soup

Ingredients

For 6 people

  • 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

Directions

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.

Nutrition facts

  • Kcal: 306.04 kcal
  • Fibers (g): 1.84g
  • Sodium (mg): 300.94mg
  • Carbs: 17.8g
  • Fat: 24.53g
  • Saturated fat (g): 14.17g
  • Proteins: 6.46g