Chilled Cucumber Dill Soup

Serve this refreshing soup in chilled bowls garnished with thinly sliced cucumber and chives or green onions.


2 Tbsp. butter 
3 cucumbers, peeled, seeded, coarsely shredded 

1 medium onion, chopped 

3 green onions, chopped

2-1/2 cups chicken broth

1/2 cup HOLLAND HOUSE White with Lemon Cooking Wine

1 cup sour cream

2 Tbsp. chopped fresh dill or 1/2 tsp. dried dill


Melt butter in large saucepan. Cook cucumbers, onion, and green onions in butter until softened. 

Add chicken broth and cooking wine. Bring to a boil; reduce heat. Cover; simmer 15 minutes. Remove from heat. Cool 30 minutes.

Process until smooth in blender. Transfer to large bowl. Whisk in sour cream and dill. Serve well chilled.

Makes 8 to 10 servings (about 3/4 cup each).


Per serving: 120 calories, 3g protein, 4g carb, 9g fat (6g sat. fat), 20mg chol, 370mg sodium, 1g fiber

Chilled Cucumber Dill Soup
product logo