Iced Cucumber Soup

  • Yield: 6 to 8 servings


3medium cucumbers, peeled and chopped (scrape larger seeds out)
3tablespoons chopped green pepper (optional)
2tablespoons finely grated onion
2cups chicken broth
1cup sour cream
1teaspoon salt
2teaspoons dillweed or chives (to garnish)


  1. Combine all ingredients in electric blender or food processor.  Chill thoroughly.  Sprinkle with dill or chives.

Recipe reprinted with permission from The Junior League of Charlotte’s Charlotte Cooks Again (The Junior League of Charlotte, Inc., Charlotte, North Carolina, 1981).