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Cold Cucumber Soup

by in Aug 2000
Cold Cucumber Soup
2 votes, 4.00 avg. rating (79% score)
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Yield: Makes 6 servings.

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  • 3 cups plain yogurt
  • 1/2 cup heavy cream
  • 1 hard-cooked egg, minced
  • 1 cucumber, peeled, seeded, and minced
  • 1/4 cup minced scallions
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 tablespoon fresh parsley
  • 1 teaspoon fresh dill


Beat yogurt and cream together, then add other ingredients and blend in a food processor or blender until creamy. Chill overnight or up to 24 hours. Beat again just before serving, and garnish with additional fresh chopped parsley or dill.
Updated Wednesday, February 9th, 2005

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2 Responses to Cold Cucumber Soup

  1. Cindy grey July 17, 2007 at 8:55 am #

    This was excellent! It’s the first time I ever made a cold soup and I’ll make this one again. My husband couldn’t get enough of it.

  2. Anonymous August 11, 2007 at 2:39 am #

    This is a tasty recipe but you might include a note that over-processing in a food processor can cause the cream to separate. (Trying to become butter?) It happened to me.

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