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Icy Olive Soup

Total Time

Prep: 15 min. + chilling


6 servings

When summer turns up the heat, I reach for this cool, refreshing soup. The color of the olives contrasts nicely with the creamy yogurt base. —Theresa Goble, Muscatine, Iowa


  • 2 cups plain yogurt
  • 2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1 cup coarsely chopped cucumber
  • 1/2 cup chopped green onions
  • 1/2 cup chopped green pepper
  • 1/2 cup sliced pimiento-stuffed olives
  • 1/8 teaspoon white pepper
  • Seasoned croutons, optional


  1. In a large bowl, stir yogurt until smooth. Whisk in broth. Add the next 6 ingredients; mix well. Cover and chill for 4 hours. Stir before serving. Garnish with croutons if desired.

Nutrition Facts

1 cup: 108 calories, 7g fat (2g saturated fat), 11mg cholesterol, 683mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 starch.

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