EASY COLD CUCUMBER SOUP
Easy cold soup for a hot day!
Provided by lreddy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Combine cucumber, sour cream, yogurt, vegetable broth, and garlic in a large bowl; blend together using an immersion blender until smooth. Blend in mint and dill. Refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 15.7 g, Cholesterol 38.6 mg, Fat 17.9 g, Fiber 1.6 g, Protein 8.3 g, SaturatedFat 10.9 g, Sodium 333.1 mg, Sugar 7.4 g
COLD CUCUMBER SOUP - FOR THE WEIGHT WATCHER OR DIET
Make and share this Cold Cucumber Soup - for the Weight Watcher or Diet recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, melt butter over medium-low heat.
- Add onion, cook 10 minutes.
- Add broth and potato; bring to a boil.
- Reduce heat to low, simmer, uncovered, 10 minutes.
- Add cucumbers, continue to simmer 10 minutes, until vegetables are very tender.
- Let soup cool slightly.
- Working in batches in blender, puree soup mixture until smooth.
- Transfer to 2 quart bowl.
- Whisk in yogurt, salt and pepper until well blended.
- Cover; refrigerate until well chilled.
- When ready to serve, stir in dill.
- Garnish if desired.
Nutrition Facts : Calories 88.4, Fat 2.2, SaturatedFat 1.1, Cholesterol 5.3, Sodium 564.7, Carbohydrate 12.1, Fiber 1.3, Sugar 4.8, Protein 5.5
COLD CUCUMBER SOUP
Adding a pound of small cooked shrimp makes this soup a perfect main course for a luncheon or light summer dinner. This soup should be eaten the same day it's made.
Provided by Chef mariajane
Categories Low Protein
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut one of the cucumbers into 1/4 inch cubes and reserve. Process the remaining 3 cucumbers, sour cream, dill, sugar, mustard, and garlic, in a blender or food processor until smooth. Transfer to a large bowl or container. Stir in the buttermilk and reserved cubed cucumber. Season with salt and pepper. Cover and refrigerate until well chilled, about 30 minutes (or up to 6 hours). Season again with salt and pepper to taste before serving.
Nutrition Facts : Calories 166.5, Fat 9.4, SaturatedFat 5.7, Cholesterol 21.8, Sodium 162.4, Carbohydrate 16.1, Fiber 1, Sugar 10.4, Protein 6.6
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