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Cold Cucumber Soup Recipe
|Water||3 Cup (48 tbs)|
|Chicken bouillon cubes||4|
|White wine vinegar||1 Teaspoon|
|Fresh dill||1 Teaspoon, minced|
|Plain low-fat yogurt||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 223 Calories from Fat 22
% Daily Value*
Total Fat 3 g3.9%
Saturated Fat 1.4 g6.8%
Trans Fat 0 g
Cholesterol 6.8 mg
Sodium 4211.8 mg175.5%
Total Carbohydrates 43 g14.4%
Dietary Fiber 3.2 g12.9%
Sugars 18 g
Protein 10 g20.1%
Vitamin A 21.5% Vitamin C 36.6%
Calcium 31.4% Iron 12.1%
*Based on a 2000 Calorie diet
Combine 1 c. (250 mL) of the water and cucumber in blender or food processor.
Mix together remaining water and cornstarch until blended.
Combine cucumber and cornstarch mixtures in a large soup pot.
Add bouillon cubes, vinegar and dill.
Simmer and stir over low heat until bouillon cubes dissolve and mixture is hot.
Remove from heat and cool slightly.
Refrigerate, covered, until chilled.
Stir in yogurt.
Season with salt and pepper.
Refrigerate until serving time.