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Cold & Chilled Soup Recipes - Fat-Free!!!

Updated on March 8, 2011
See recipe for blended cold tomato-yogurt soup below.
See recipe for blended cold tomato-yogurt soup below.

Cold Curried Yogurt Soup


  • ½ cup water
  • 1 tsp curry powder
  • 3 cups plain nonfat yogurt
  • ½ cup fat-free half and half
  • 1 cucumber, chopped
  • ½ cup green onions, chopped
  • 2 tsp salt
  • ½ tsp white pepper
  • 1/4 cup raisins (optional)
  • 1 Tbsp parsley, chopped (garnish)
  • 1 Tbsp dill, chopped (garnish)


Dissolve curry powder in water. In a large bowl, mix yogurt, half and half, water with curry powder, cucumber, green onions, salt, pepper, and raisins (if desired). Stir until well combined, then cover and chill. Serve topped with chopped parsley and dill.

Chilled Cucumber-Yogurt Soup


  • 1 large cucumber, chopped
  • 1 small yellow onion, chopped
  • 2 bouillon cubes
  • 1 ½ cup plain nonfat yogurt
  • 1 Tbsp green onion, minced
  • ½ tsp dill (garnish)


Place chopped cucumber and onion in medium saucepan and add water to cover. Turn burner to medium-low heat, stir in bouillon cubes, and simmer until vegetables are tender. Let cool, cover and chill. When ready to serve, blend in yogurt and green onion. Serve sprinkled sparingly with dill.

Chilled Tomato-Yogurt Soup


  • 2 ½ lbs tomatoes, peeled and seeded
  • 2 cups plain nonfat yogurt
  • 1 clove garlic, pressed
  • 1/4 tsp celery salt
  • 1/4 tsp curry powder
  • 1 lemon, juice of
  • salt & black pepper (to taste)
  • plain nonfat yogurt (garnish)
  • fresh parsley, minced (garnish)


Roughly chop tomatoes and place in a food processor or blender. Puree until smooth, then add yogurt, garlic, celery salt, curry powder, and lemon juice. Process until blended and smooth. Add salt and pepper to taste. Transfer to bowl, cover, and chill. Serve topped with a dollop of nonfat yogurt and a sprinkling of minced parsley.



  • 1 16-oz can whole tomatoes, with liquid
  • 1 cucumber, peeled and chopped
  • 1 onion, quartered
  • 1 clove garlic, halved
  • 1 whole pimento
  • ½ green pepper, chopped
  • 1/4 cup freshly squeezed lemon juice
  • salt and black pepper (to taste)
  • fat-free sour cream (garnish)


Add tomatoes with liquid, cucumber, onion, garlic, pimento, pepper, and lemon juice to a blender or food processor and process until thick. Season with salt and pepper to taste, transfer to airtight container, cover and chill. Serve topped with a dollop of sour cream.

Chilled Pea & Squash Soup


  • 5 cups fat-free chicken broth
  • 5 yellow crookneck squash, chopped
  • 1 cup shelled fresh peas (or frozen)
  • 1 clove garlic
  • ½ tsp dried parsley
  • salt and black pepper (to taste)
  • 1 cup fat-free sour cream or plain yogurt


In a large saucepan over medium-high heat, combine chicken stock, squash chunks, peas, garlic, and parsley. Bring to a boil, reduce heat, cover, and simmer about 30 minutes, or until vegetables are soft. Puree in a blender or food processor (in batches, if necessary), then transfer to a bowl and let sit until it reaches room temperature, then stir in yogurt or sour cream, cover, and chill.


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    • profile image

      Cup of Joe 

      11 years ago

      Sounds good! Thanks.

    • francetales profile image


      11 years ago from Toulouse, France

      Here in France I even have the ingredients, how come you can't find them wherever you are? When I read these recipes I immediately thought of CA cuisine. Yes the food in France is great but I do miss the simplicity of CA food.

    • craigan profile image


      11 years ago from United States

      Those hand blenders you can put right in the pot work great for these kinds of soups!

    • waynet profile image

      Wayne Tully 

      11 years ago from Hull City United Kingdom

      Nice stuff, if only I had all the ingredients for all of these recipes, I could have a soup fest and eat them through a straw all at once!!!

      Have bookmarked this hub for one of those soup days, thanks!

    • edifier83 profile image


      11 years ago from Malaysia



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