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Iced Cucumber Soup Recipe
|Cucumber||1 Large, peeled and chopped|
|Chicken stock||1 Pint, made (500 Milliliter)|
|Dried mixed herbs||1⁄4 Teaspoon|
|Chives||1 Bunch (100 gm)|
|Soured cream||1⁄4 Pint (125 Milliliter)|
Calories 122 Calories from Fat 68
% Daily Value*
Total Fat 8 g11.8%
Saturated Fat 3.9 g19.5%
Trans Fat 0 g
Cholesterol 19.2 mg
Sodium 299.8 mg12.5%
Total Carbohydrates 9 g3.1%
Dietary Fiber 1 g4.1%
Sugars 4.7 g
Protein 5 g10%
Vitamin A 26.9% Vitamin C 28.6%
Calcium 7.2% Iron 5.1%
*Based on a 2000 Calorie diet
1) In a saucepan, put cucumber, stock, herbs and chives.
2) Cook covered in simmering heat for 10 minutes. The cucumber should be tender.
3) Pass the mixture through a sieve or alternately puree the mixture.
4) In a small bowl, mix some quantity of the soup with sour cream and blend it with the remaining soup.
5) Adjust seasoning.
6) serve in bowl.
Use the soup later by storing it in airtight container and freeze. Let it thaw overnight, heat before serving.