Cucumber Dill Soup Recipe 
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Cucumber Dill Soup

2 cucumbers, peeled, seeded, and coarsely chopped
1 green onion, coarsely chopped
1 tablespoon lemon juice
1 (16-ounce) container sour cream*
1 cup half-and-half*
1 tablespoon minced fresh dill
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot sauce
Garnish: fresh dill sprigs

PROCESS first 3 ingredients in a blender or food processor until smooth, stopping to scrape down sides.

POUR into a large bowl; stir in sour cream and next 5 ingredients. Cover and chill 2 hours. Garnish, if desired.

Yield: 4 cups.

* 1 (16-ounce) container light sour cream and 1 cup fat-free half-and-half may be substituted.

NOTE: Save that bread that you were about to toss, make your home-made, restaurant-size croutons to garnish this delicious soup.


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