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Cucumber Soup


  • Makes 4 servings

  • 1 large cucumber, peeled, seeded and coarsely chopped
  • 1 1/4 cups reduced-sodium vegetable or chicken broth
  • 3/4 cup plain Greek yogurt
  • 1/4 cup packed fresh dill
  • 1/2 teaspoon salt (optional)
  • 1/8 teaspoon freshly ground white pepper (optional)
  • 4 fresh dill sprigs


  1. 1. Place cucumber, broth, yogurt and 1/4 cup dill in pitcher of KitchenAid® Torrent™ Blender. Cover and blend on Soups/Sauces setting.
  2. 2. Taste and add salt and pepper, if desired; blend on low speed 5 seconds.
  3. 3. Transfer mixture to pitcher or large bowl. Cover and refrigerate at least 2 hours or up to 24 hours. Ladle into bowls; garnish with dill sprigs.
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