Chilled salmon and cucumber soup

3 - 8
PersonalPoints™ per serving
Total Time
28 min
13 min
15 min
Cool cucumber soup is the perfect refresher for any steamy summer day. We add salmon to make it main dish. For a change of pace, substitute cooked small shrimp for the salmon. You can prepare the soup (without the dill) and the salmon up to 24 hours ahead. Keep them refrigerated in separate containers, then stir together, with the dill, just before serving. A blender is our first choice over a food processor for getting smooth soups, and the cleanup is a little easier. For an equally refreshing experience, try substituting an equal amount of chopped fresh mint for the dill.


Vegetable broth

1 cup(s), fish broth, or bottled clam juice

White wine

¼ cup(s), dry

Uncooked farmed salmon fillet(s) with or without skin

¾ pound(s)

English cucumber(s)

2½ medium, or 2 large seedless cucumbers, peeled and coarsely chopped

Balsamic vinegar

2 Tbsp, white

Garlic clove(s)

2 medium clove(s), halved

Table salt

¾ tsp

Black pepper

¼ tsp, freshly ground

Low-fat buttermilk

2 cup(s)


¼ cup(s), fresh, finely chopped


  1. Bring the broth and wine to a boil in a large skillet. Add the salmon. Reduce the heat and simmer, covered, until the salmon is just opaque in the center, about 10 minutes. With 2 wide spatulas, transfer the salmon to a plate until cool enough to handle. Discard the skin from the salmon, then cut or flake the salmon into 1⁄2-inch pieces. Cover and refrigerate until well chilled, at least 1 hour or up to 24 hours. Transfer the cooking broth from the skillet to a small bowl and refrigerate, covered, until chilled, at least 1 hour or up to 24 hours.
  2. Puree the cucumbers, the chilled cooking broth, vinegar, garlic, salt, and pepper in a blender or food processor until smooth. Transfer to a large bowl; stir in the buttermilk. Cover and refrigerate until well chilled, at least 2 hours, or up to 24 hours. Stir in the salmon and dill just before serving. Yields scant 2 cups per serving.