Summer Fest: Cool Cucumber Soup

It's too hot to cook so make Ellie Krieger's low-fat, low-calorie, no-cook cold cucumber soup as an appetizer or light meal.

Week three of our season-long garden party Summer Fest 2011 welcomes food and garden bloggers to feature garden-to-table recipes and tips. We’ll help you to enjoy all that this season has to offer. So far, we've delved into eggplant and peaches. This week we're getting creative with: cucumbers.

With temperatures reaching 90 degrees in many areas of the country, it's just too hot to cook. But it's never too hot to eat right, so mercury rising is no excuse to roll through the drive-through. Ellie Krieger's Cool Cucumber Soup is just the solution. It's perfect for the height of summer because:

  • You won't need to turn on the oven or stove to make it.
  • It's done in 20 minutes.
  • It's a great way to use up the cucumbers growing like crazy in the garden.
  • It clocks in at just 130 calories and 2.5 grams of fat, so makes a waistline-friendly light lunch or appetizer.
  • Per Ellie, it's a good source of protein, Vitamin A, Vitamin C and calcium.

What are you waiting for? Get out the blender and whip up this super-cool, creamy-yet-good-for you cold soup.

Cool Cucumber Soup

Serves 4
3 cups plain nonfat yogurt
1 English cucumber (about 1 pound), cut into chunks
1 scallion, white and green parts, coarsely chopped (about 1/4 cup)
3 tablespoons chopped fresh dill, plus sprigs for garnish
Salt and freshly ground black pepper
1 medium tomato, seeded and diced, or 3 sliced radishes
2 teaspoons olive oil

In a blender, combine the yogurt, cucumber, scallion and dill. Pulse until pureed. Season, to taste, with salt and pepper. Ladle into individual bowls. Top each serving with 2 tablespoons of diced tomato or radishes, drizzle with 1/2 teaspoon of olive oil and garnish with a dill sprig.

Per 1 cup serving:
Calories: 130
Total Fat: 2.5 grams
Saturated: Fat 0 grams
Protein: 11 grams
Total carbohydrate: 17 grams
Fiber: 2 grams
Cholesterol: 5 milligrams
Sodium: 140 milligrams
More Cucumbers from Family and Friends:
What’s Gaby Cooking: Cucumber-Basil Gimlet
In Jennie’s Kitchen: Radish-Cucumber Crostini
Grecian Kitchen: Summer Cucumber Salad
Cooking With My Kid: Cucumber Limeade
CIA Dropout: Relishing Cucumbers
Food for 7 Stages of Life: Cucumber Cherry Salsa
Cooking With Elise: Green Tea Cucumber Pops
Virtually Homemade: Cold Thai Cucumber-Mint Soup
Daydreamer Desserts: Cubanita Margarita
Sweet Life Bake: Agua de Pepino
Zaika Zabardast: Cucumber Gazpacho
Cooking with Books: Summer Fest: Cucumbers
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Summer Fest: Cucumber Recipes

Week three of our season-long garden party Summer Fest 2011 welcomes food and garden bloggers to feature garden-to-table recipes and tips. We’ll help you to enjoy all that this season has to offer. So far, we've delved into eggplants and peaches. This week we're getting creative with: cucumbers. Water-rich and crunchy cukes are the perfect light summer veggie. We've seen them in salads all year long but with summer's best in season right now, you can use them in pretty much every part of your meal.

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