Cold Cucumber Dill Soup
Yield: 4 servings
A crisp, creamy, refreshing soup that takes minutes to make-and no cooking required!


  • 3½ cups diced English cucumber*
  • 3 tablespoons chopped scallion
  • 1 teaspoon fresh lemon juice
  • 1½ cups sour cream (for best flavor, use regular rather than fat-free or light)**
  • 1 tablespoon white wine vinegar
  • 1 teaspoon salt
  • 1 tablespoon minced fresh dill


In a food processor or blender, process all of the ingredients until smooth, scraping down the sides as needed.

Chill and serve cold.


*Karen used regular cucumbers from her garden, removing the seeds before chopping. She thought the skins tasted bitter, so she peeled the cucumbers. I typically include the skins when making cold cucumber soup. Choose according to your preference-perhaps tasting first!

**Karen and I both made this soup with full fat sour cream, which yields a delightfully tangy yet deliciously smooth flavor and a thick, creamy consistency. I have not tried reduced fat sour cream or Greek yogurt, which should work but would change the flavor somewhat. If you do try, please report back!

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