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Creamy Cucumber Soup Recipe
|Canned cream of celery soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Milk||1 Cup (16 tbs)|
|Cucumber||1 Small, cut into pieces|
|Green pepper||1 Small, cut into pieces|
|Sliced pimiento stuffed olives||1⁄4 Cup (4 tbs)|
|Hot sauce||1 Dash|
|Commercial sour cream||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
Serving size: Complete recipe
Calories 957 Calories from Fat 625
% Daily Value*
Total Fat 71 g108.9%
Saturated Fat 32.3 g161.4%
Trans Fat 0 g
Cholesterol 142.2 mg
Sodium 3808.9 mg158.7%
Total Carbohydrates 64 g21.4%
Dietary Fiber 10.8 g43.2%
Sugars 26 g
Protein 19 g38.4%
Vitamin A 56.3% Vitamin C 117.9%
Calcium 58.6% Iron 4.8%
*Based on a 2000 Calorie diet
1) In the container of an electric blender, combine the soup, milk, cucumber, green pepper, olives and hot sauce together and process for about 2 minutes.
2) Add the lemon juice and sour cream to the concoction and stir well.
3) Chill mixture for the minimum for 4 hours.
4) Serve at room temperature. If preferred, garnish with slices of cucumber.