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Cucumber Soup II

CJGT

"This is a cool, spicy and refreshing soup that pleases, even die hard cucumber haters. Garnish with fresh dill and parsley."
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Ingredients

29 m servings 143 cals
Original recipe yields 8 servings

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Directions

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  • Prep

  • Ready In

  1. Grate cucumber and onion, and strain out liquid.
  2. In a blender, mix cream of celery soup, buttermilk, cucumber and onion mixture. Blend, add one cup of cottage cheese and blend again.
  3. Since the blender may not hold all of the ingredients, pour half of blended mixture into a bowl. Add remaining cottage cheese and blend. Combine all soup into one bowl and stir in seasoning salt. Refrigerate until ready to serve.

Nutrition Facts


Per Serving: 143 calories; 6.5 g fat; 10.9 g carbohydrates; 10.3 g protein; 19 mg cholesterol; 899 mg sodium. Full nutrition

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Reviews

Read all reviews 9
  1. 9 Ratings

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Most helpful positive review

For those of us in the South, this is a great soup to cool you down on a hot summer day!

Most helpful critical review

The buttermilk was very overpowering in this recipe. It was quick and easy to make, but we threw most of it out.

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For those of us in the South, this is a great soup to cool you down on a hot summer day!

The buttermilk was very overpowering in this recipe. It was quick and easy to make, but we threw most of it out.

Great recipe. Thank you so much for posting it. I made it for a Mother's Day Luncheon, and my mom loved it. It's cool and refreshing, and a perfect first course on a late spring day.

This was okay, but the flavors just didn't mix together that well. We ended up throwing it out.

No! Wrong! After tasting this, three people said YUCK. We ended up using it as a topping for the "Fish in Foil". I will try to use this up in a spam gyros recipe we know of--it is it's only ho...

Very easy and refreshing. Ive been searching for this recipe for years after I enjoyed cucumber soup on a cruise, this recipe was exactly the taste I was looking for and it only took 10 minutes!...

Ick... The flavor was okay at best and the texture was just awful. I unfortunately made a full sized batch and will now have to find some way to eat it all. I can't stand throwing out that much ...

Made this soup for the first time from fresh pickles from our farm...DELICIOUS!! I loved it....serving it for dinner tonight (it's about 95 outside) along with steaks on the grill!

It was allright, even if a little strong. We think that garlic bread goes rather well with it.