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Cold Cucumber Soup Recipe
|Cucumber||1 Medium, shredded|
|Cucumber||1 Medium, pared, shredded, seeded, divided|
|Plain low-fat yogurt||1⁄2 Cup (8 tbs)|
|Light sour cream||3 Tablespoon|
|Mayonnaise||1 Tablespoon, reduced|
|Reduced calorie mayonnaise||1 Tablespoon|
|Instant chicken broth and seasoning mix||1 1⁄2 Ounce (1 Packet)|
|Shallot||1 Teaspoon, minced|
|Minced shallot/Onion||1 Teaspoon|
|Pepper white||1 Dash|
Calories 142 Calories from Fat 84
% Daily Value*
Total Fat 9 g14.3%
Saturated Fat 2.6 g13.1%
Trans Fat 0 g
Cholesterol 16.6 mg
Sodium 398.3 mg16.6%
Total Carbohydrates 10 g3.3%
Dietary Fiber 0.57 g2.3%
Sugars 5.8 g
Protein 5 g10.2%
Vitamin A 15.8% Vitamin C 15.6%
Calcium 16.4% Iron 4.5%
*Based on a 2000 Calorie diet
1.In a blender bowl , add in cream, yogurt, mayonnaise, chicken broth, shallots, cucumber (keep 2 tablespoon in reserve), pepper and 3 cups of cold water and process on high for about 2 minutes, scraping down the sides of the bowl if need arises.
2.Now, add in the dill and cucumber.
3.Refrigerate covered for 30 minutes so that flavors blend.
4. Serve as desired.