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Cucumber Soup

A cold milk soup with colorful savory garnishes! It is yummy as an appetizer.


  • 3 medium cucumbers
  • 3 c chicken broth
  • 3 c sour cream
  • 3 tbsp cider vinegar
  • 2 tsp salt
  • 1 clove garlic
  • Toppings:
  • 2 medium tomatoes, chopped
  • ¾ c sliced almonds, toasted
  • ½ c chopped green onions
  • ½ c minced fresh parsley


  1. Peel cucumbers, halve lengthwise and remove seeds.

  2. Cut into chunks in a blender; cover and puree cucumbers and broth in small batches.

  3. Transfer to a large bowl; stir in the sour cream, vinegar, salt-if desired-and garlic until well blended.

  4. Cover and refrigerate for at least 4 hours.

  5. Stir before serving.

  6. Garnish with tomatoes, almonds, onions and parsley.

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