Creamy Cucumber Dill Soup

4.0
(4)
4 Reviews

A combination of avocado and yogurt gives juicy cucumber just the right amount of creaminess in this rich cold cucumber soup.

By
Devon O'Brien
Devon O’Brien
Devon O'Brien

As EatingWell's former Senior Food Editor, Devon handled all things weeknight dinner and fast meal solutions. She also worked in the EatingWell Test Kitchen developing and testing recipes and shooting how-to videos. In her current position at Allrecipes, she's focused on all the hottest food trends, new products and ideas and best hacks pertaining to cooking.

EatingWell's Editorial Guidelines
Updated on April 18, 2024
Tested by
EatingWell Test Kitchen
Eating Well Bio Page
Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Breana Lai Killeen, M.P.H., RD
A portrait of Breana Killeen, M.P.H., RD
Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD

Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands.

EatingWell's Editorial Guidelines
8088036.jpg
Prep Time:
15 mins
Total Time:
15 mins
Servings:
4
Yield:
4 servings
Nutrition Profile:
Low-Carb Nut-Free Soy-Free High-Fiber Vegetarian Egg-Free Gluten-Free Low-Calorie
Jump to Nutrition Facts
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Ingredients

  • 3 cups chopped seeded peeled cucumber

  • 1 ripe avocado, peeled and pitted

  • 1 cup low-fat plain yogurt

  • ¼ cup chopped fresh dill

  • 2 tablespoons lemon juice

  • ½ teaspoon salt

  • ¼ teaspoon ground pepper, plus more for garnish

  • 4 teaspoons extra-virgin olive oil

  • Julienned radishes for garnish

Directions

  1. Combine cucumber, avocado, yogurt, dill, lemon juice, salt and pepper in a blender. Blend on high until smooth. Refrigerate the soup until chilled, if desired.

  2. Serve the soup drizzled with oil and garnished with more pepper and radishes, if desired.

Originally appeared: EatingWell Magazine, June 2020

Nutrition Facts (per serving)

173 Calories
13g Fat
11g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size about 3/4 cup
Calories 173
% Daily Value *
Total Carbohydrate 11g 4%
Dietary Fiber 4g 15%
Total Sugars 6g
Protein 5g 10%
Total Fat 13g 17%
Saturated Fat 2g 12%
Cholesterol 4mg 1%
Vitamin A 221IU 4%
Vitamin C 12mg 13%
Folate 64mcg 16%
Sodium 340mg 15%
Calcium 135mg 10%
Iron 1mg 3%
Magnesium 38mg 9%
Potassium 537mg 11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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