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Chilled Cucumber Soup Appetizer


Cucumber soup makes a great appetizer. This soup gets its creamy texture from the addition of Greek yogurt which is one of the best ingredients to thicken cold soups.

  • 1 cup plain Greek fat free yogurt
  • 2½ cups peeled and diced cucumbers
  • 2 tablespoons fresh lemon juice
  • ¼ cup chopped green onion
  • 1 teaspoon minced garlic
  • 1 tablespoon olive oil
  • ¼ cup chopped fresh parsley, washed & dried
  • 2 tablespoons fresh chopped dill or 2 teaspoons dried dill weed
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh dill sprigs for garnish, if desired


Combine all ingredients except dill sprigs in a blender and blend until smooth. Cover and refrigerate several hours until ready to serve. Pour into small chilled cups and garnish each with a dill sprig if desired 

This recipe makes six ½ cup appetizer size servings and each serving contains approximately 49 calories and 2.4 grams of fat. A larger portion could be served paired with a sandwich for a meal.


Becky Varner, MS, RD, LD
Corporate Dietitian

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