Nutritional Info

Nutrition Facts

Serving Size 1 (298g)

Calories 244
Calories from Fat 18 (7%)
Amount Per Serving %DIV
Total Fat 2g 3%
Saturated Fat 0.6g 3%
Monounsaturated Fat 1g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 2.5mg 1%
Sodium 258.3mg 11%
Potassium 337mg 7%
Total Carbohydrate 52.5g 18%
Dietary Fiber 5.1g 20%
Sugars 3.4g
Protein 6g 12%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
Summer days and cucumber soup were made for each other. When I'm feeling decadent, I make this soup with heavy cream instead of buttermilk. I find the blender better for preparing this soup than the food processor.
Prep time
1 hr
Cook time
0 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
2   medium cucumbers, 8 inch long, peeled and seeded
3   medium scallions, white and green parts
1 Cup(c)  vegetable broth
6   sprigs fresh dill
1 Cup(c)  buttermilk
1/4 Teaspoon(t)  anchovy free worcestershire sauce
1/4 Teaspoon(t)  salt, or to taste
1/8 Teaspoon(t)  pepper, freshly ground


Place the cucumbers, scallions, vegetable broth and dill in a blender container. Cover and blend until smooth. Add the buttermilk, Worcestershire sauce, salt and pepper. Cover and blend until combined. Chill.

Additional notes

Variation: Substitute fresh cilantro for the dill. Use additional broth instead of buttermilk, and ground red pepper instead of black pepper.

There are not reviews for this recipe.

Send Recipe By Email

Chilled Cucumber Soup
Enter multiple addresses on separate lines or separate them with commas.