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Cold Cucumber Soup Recipe
|Cucumber||1 Medium, pared, shredded, seeded, divided|
|Plain low-fat yogurt||1⁄2 Cup (8 tbs)|
|Light sour cream||3 Tablespoon|
|Reduced calorie mayonnaise||1 Tablespoon|
|Instant chicken broth and seasoning mix||1 1⁄2 Ounce (1 Packet)|
|Minced shallot/Onion||1 Teaspoon|
|Pepper white||1 Dash|
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
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.