Creamy Chilled Cucumber Dill Soup


Adapted from

We all love soup and during the hot months of summer, a refreshing bowl of cool, non-cook, creamy chilled cucumber soup is a hit.


1 cup sour cream
2 medium English cucumbers, peeled and chopped
1/2 cup loosely packed roughly chopped dill, plus leaves for garnish
2 teaspoons kosher salt
1 teaspoon prepared horseradish
1/4 teaspoon Worcestershire sauce, a few shakes


In the bowl of a blender, combine sour cream, cucumbers, dill, salt, horseradish and Worcestershire sauce. Process until smooth; serve chilled.


Yield: Serves 4

This recipe can easily be doubled or tripled. For a parve (dairy-free) version, substitute a parve sour cream such as Tofutti Brand.

Serving Suggestion: Place 2 tablespoons of kosher faux crab crabmeat, such as Dyna-Sea brand, in the center of four shallow bowls, mounded tall in the center. Surround the faux crab with the soup and serve, garnished with additional herbs. For a vegetarian option, try sliced avocado.

TIP: Be sure to put liquid at the bottom of the blender, and the contents will puree more easily.

TIP: Try this soup with other herbs, like parsley or mint, or use a combination. 


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