Eat Smart  |  Posted 10.23.14

Chilled Cucumber and Yogurt Soup

Chilled Cucumber and Yogurt Soup

This cold soup offers flavors in a refreshing way, especially if your mouth is sensitive to heat. To seed the cucumber, simply slice in half lengthwise and use a spoon to scoop out the seeds from the middle.

The low-fat soup is also good for weight reduction.

If garlic is bothersome, you can leave it out.

Makes 6 servings.

Prep Time: 15 minutes or less
Total Time: 15 minutes or less plus 2 or more hours refrigeration


  • 1 large garlic clove
  • 2 Tbsl fresh dill, thick stems removed
  • 3 medium cucumbers, peeled, seeded, and coarsely chopped (about 4 cups)
  • 2 cups plain nonfat yogurt or Greek yogurt
  • 2 cups water
  • 1 Tbsp olive oil
  • 1 Tbsp honey
  • 2 tsp salt
  • 1 tsp ground black pepper


  1. In a food processor, with the motor running, drop in the garlic and fill and purée. Stop the machine, add the cucumbers, and pulse until finely chopped. Add the yogurt, water, oil, honey, salt, and pepper and pulse 2 or 3 times just to combine. Do not over-process.
  2. Transfer to a large bowl. Cover and refrigerate for at least 2 hours. If the soup thickens too much, dilute with ice cubes.

Nutritional Information Per Serving (about 1 cup): Calories 80, Total Fat 2.5 g, Total Carbohydrate 11 g, Dietary Fiber 1 g, Sugars 9 g, Protein 5 g, Sodium 830 mg

Recipe from "What to Eat During Cancer Treatment" by The American Cancer Society.