Chilled Cucumber Soup with Salmon

You can add a shot of cayenne pepper or hot pepper sauce if desired. Plan your schedule to allow some time for the soup to chill.

Serves: 6Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 1 cup sliced yellow onion
  • 3 cups fish stock
  • 3 cups diced cucumber
  • 2 Tbsp. chopped dill
  • 2½ cups plain low-fat yogurt
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 1½ lbs. salmon fillet
  • ½ cup dill sprigs

Directions

  • Combine the onions, fish stock, and cucumbers in a medium-sized saucepan and bring to a simmer over low heat. Cook for about 5 minutes, until the cucumbers are tender but not mushy. Transfer the mixture to a food processor fitted with a metal blade and process until smooth. Add the chopped dill and yogurt and pulse until just combined. Season with salt and pepper and transfer to a bowl. Refrigerate until chilled.
  • Preheat oven to 375°F.
  • Place salmon fillet on a foil-lined pan, skin-side down. Lightly season with salt and pepper. Bake, uncovered, until cooked but still pink inside, about 10 minutes.
  • When ready to serve, flake the salmon and gently stir it into the soup. To serve, ladle the soup into chilled soup cups and garnish with dill sprigs.

Recipe Information

Serves: 6

Ingredients

  • 1 cup sliced yellow onion
  • 3 cups fish stock
  • 3 cups diced cucumber
  • 2 Tbsp. chopped dill
  • 2½ cups plain low-fat yogurt
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 1½ lbs. salmon fillet
  • ½ cup dill sprigs

Directions

  • Combine the onions, fish stock, and cucumbers in a medium-sized saucepan and bring to a simmer over low heat. Cook for about 5 minutes, until the cucumbers are tender but not mushy. Transfer the mixture to a food processor fitted with a metal blade and process until smooth. Add the chopped dill and yogurt and pulse until just combined. Season with salt and pepper and transfer to a bowl. Refrigerate until chilled.
  • Preheat oven to 375°F.
  • Place salmon fillet on a foil-lined pan, skin-side down. Lightly season with salt and pepper. Bake, uncovered, until cooked but still pink inside, about 10 minutes.
  • When ready to serve, flake the salmon and gently stir it into the soup. To serve, ladle the soup into chilled soup cups and garnish with dill sprigs.

Nutrition Information

Nutrition Information
Amount per serving
Calories250
Total Fat8g
Saturated Fat2g
Cholesterol60mg
Sodium740mg
Total Carbohydrate11g
Dietary Fiber1g
Sugars9g
Protein32g