5 from 18 votes
Chilled Cucumber Soup with fresh dill.
Cold Cucumber Soup
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
 

Cold Cucumber soup with fresh dill is low-carb, gluten free and keto friendly. Makes approximately 6, 1/2 cup servings.

Course: Soup
Cuisine: American
Servings: 6
Calories: 55 kcal
Author: Cynthia McCloud Woodman
Ingredients
  • 2 cups Greek yogurt plain, full fat
  • 2 cucumbers peeled and sliced
  • 1 shallot minced
  • 1 clove of garlic minced
  • 1/4 teaspoon ground cumin
  • Juice of 1 lime
  • 1-3 teaspoons fresh chopped dill
  • Kosher salt to taste
Instructions
  1. Lay sliced cucumbers on a sheet pan covered with 2 layers of paper towel. Salt cucumbers liberally. Let them "sweat", about 20 minutes, to release moisture.
  2. In a blender or food processor, add cucumbers, yogurt, shallot, garlic, fresh dill, lime juice and ground cumin.
  3. Puree until smooth, about 1 minute.
  4. Check seasoning and add salt if necessary.
  5. Chill at least an hour before serving.
  6. Makes 3 cups
Nutrition Facts
Cold Cucumber Soup
Amount Per Serving (1 g)
Calories 55 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 27mg1%
Potassium 244mg7%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 4g4%
Protein 8g16%
Vitamin A 70IU1%
Vitamin C 3.5mg4%
Calcium 87mg9%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.