Cold Cucumber Soup Recipe

Cold Cucumber Soup picture

Summary

Preparation Time10 MinCooking Time45 Min
Ready In55 MinDifficulty LevelEasy
Health IndexHealthyServings2
MethodDish
SpecialityMain Ingredient

Ingredients

 Cucumber1 Medium, pared, shredded, seeded, divided
 Plain low-fat yogurt1⁄2 Cup (8 tbs)
 Light sour cream3 Tablespoon
 Reduced calorie mayonnaise1 Tablespoon
 Instant chicken broth and seasoning mix1 1⁄2 Ounce (1 Packet)
 Minced shallot/Onion1 Teaspoon
 Pepper white1 Dash
 Dill1 Tablespoon

Nutrition Facts

Serving size

Calories 104 Calories from Fat 43

% Daily Value*

Total Fat 5 g7.5%

Saturated Fat 2.3 g11.5%

Trans Fat 0 g

Cholesterol 13.2 mg

Sodium 167.2 mg7%

Total Carbohydrates 11 g3.7%

Dietary Fiber 0.57 g2.3%

Sugars 5.7 g

Protein 5 g9.5%

Vitamin A 16.1% Vitamin C 15.6%

Calcium 16.5% Iron 4.7%

*Based on a 2000 Calorie diet

Directions

MAKING
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.

SERVING
4. Serve as desired.
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