Cucumber Dill Soup

Cucumber Dill Soup

Cucumber Dill Soup
A cool soup is a refreshing starter on a hot summer day. Serve up this tasty appetizer before a grilled summer meal.
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At a glance
Main Ingredient:
Difficulty:
Course/Dish:
Cooking Lite:
Healthy Eating:
Serves:
6-8

Ingredients
4 large cucumbers, peeled and seeded
2 medium onions
1/4 c. light butter
2-3 drops green food coloring
3 c. fat-free, low-sodium chicken stock
2 tbsp. lemon juice
1 tsp. dried dill weed
Salt to taste
1 pt. fat-free sour cream
Fresh or dried dill

Methods/steps
Cut several thin slices of cucumber for garnish; soak in ice water until needed. Chop remaining cucumber and onion. Saute in butter until wilted but not browned. Process sauteed vegetables with 2-3 drops of green food coloring in blender or food processor until smooth. Return to saucepan. Add chicken stock, lemon juice, dill (crush seeds lightly) and salt; simmer 5 minutes. Chill 6 hours. Just before serving, stir in sour cream. Garnish with crisp cucumber slices and sprinkle with fresh or dried dill.

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