Cucumber Soup
Beverly Sprague
Ingredients
25 m servings- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Peel cucumbers; halve lengthwise and remove seeds. Cut into chunks. In a blender, cover and puree cucumbers and broth in small batches. Transfer to a large bowl; stir in the sour cream, vinegar, salt if desired and garlic until well blended. Cover and refrigerate for at least 4 hours. Stir before serving. Garnish with tomatoes, almonds, onions and parsley.
Footnotes
- Nutritional Analysis: One 3/4-cup serving (prepared with reduced-sodium broth and fat-free sour cream and without salt) equals 95 calories, 3 g fat (trace saturated fat), 0 cholesterol, 239 mg sodium, 11 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 reduced-fat milk.
Share
Reviews
Read all reviews 2934 Ratings
-
-
-
-
-
I served this at a dinner party last night and received rave reviews. I found the toppings sank - except for the parsey and nuts but that was not a bad thing - eash bowl received equal amounts ...
This soup came out incredibly watery and tasted mostly like sour cream flavored milk. I added double the amount of cucumbers, the last batch unpeeled and that helped to give it more thickness an...
This soup came out incredibly watery and tasted mostly like sour cream flavored milk. I added double the amount of cucumbers, the last batch unpeeled and that helped to give it more thickness an...
I served this at a dinner party last night and received rave reviews. I found the toppings sank - except for the parsey and nuts but that was not a bad thing - eash bowl received equal amounts ...
This is so refreshing and light! I LOVED the relish on top. I have been giving this recipe link out to a ton of people. They are all excited to make it for themselves! Great spring/ summer ...
The longer it sits the better it tastes. I like to use Greek Yogurt. This is wonderful for a hot summer day.
Personally I would not have given it five stars but my guy LOVED IT! He said it was probabaly one of my best soups - and I make lots of soups. He had it every night before dinner until it was g...
I love this soup. I even sometimes make it with fat-free yogurt, fat-free sour cream, lowfat versions, whatever, it always tastes great. I always try to use fat-free chicken broth. It keeps v...
I really enjoyed this. I made a few changes out of necessity: added a whole avocado because I had one on hand and didn't want it to go bad. Used 1C Light Sour Cream + 2C Fage Total (fat free) ...
Perhaps my expectations were too high, but this recipe was definitely a disappointment. I will definitely give it another go, though - in a smaller batch. It was runnier than I expected it to be...
EXCELLENT for a hot day - can be made early and held for a day. I reduced the amount of chicken stock by one cup and used 2cups of sour cream with one cup plain yogurt. Rave reviews at my dinner...