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Cool as a Cucumber Soup

Bowl of Cool as a Cucumber Soup

Wine, low fat yogurt and non fat sour cream make a tasty, creamy, delectable cool as a cucumber inspired soup.


1/4 medium sized yellow onion
1/2 cup low fat yogurt
1 cup non-fat sour cream
2 tablespoons white or red wine vinegar
3 tablespoons freshly squeezed lemon juice
2 large cucumbers, peeled, seeded and sliced*
1 cup cooked frozen peas
1 pint cherry tomatoes


Blend the onion, yogurt, sour cream, vinegar, and lemon juice in a blender until smooth. Gradually add the cucumber pieces and 1 cup peas in small batches, turning off the blender before adding and blending until smooth before adding more. Blend until completely smooth, and refrigerate the resulting soup until chilled.

Divide the soup between four shallow bowls.

Divide the remaining peas and the cherry tomatoes among each bowl, arranging them on top of the soup. Add salt and pepper to taste.

Cucumber How to peel and seed a cucumber:
With a vegetable peeler, peel the cucumber vertically using long strokes. Slice off each end, and slice the cucumber lengthwise into two long pieces. With a small spoon, scoop out the seeds. Then slice the cucumber into bite sized pieces so they will be easily pureed in the blender.

This is an official 5 A Day recipe and provides four people with about two servings of vegetables.

Nutrition Information

Recipe makes 4 servings.
Serving size: 1 serving
Calories: 138; Total Fat: 1g; Cholesterol: 4mg; Sodium: 131mg; Fiber: 5g

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