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Cold Cucumber Soup

Diabetic.Foodie's picture
Ingredients
  Cucumbers 2 Large
  Water 3 Cup (48 tbs)
  Cornstarch 2 Teaspoon
  Chicken bouillon cubes 4
  White wine vinegar 1 Teaspoon
  Fresh dill 1 Teaspoon, minced
  Plain low-fat yogurt 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Slice off ends of cucumbers; cut cucumbers into chunks.
Combine 1 c. (250 mL) of the water and cucumber in blender or food processor.
Mix together remaining water and cornstarch until blended.
Combine cucumber and cornstarch mixtures in a large soup pot.
Add bouillon cubes, vinegar and dill.
Simmer and stir over low heat until bouillon cubes dissolve and mixture is hot.
Remove from heat and cool slightly.
Refrigerate, covered, until chilled.
Stir in yogurt.
Season with salt and pepper.
Refrigerate until serving time.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 223 Calories from Fat 22

% Daily Value*

Total Fat 3 g3.9%

Saturated Fat 1.4 g6.8%

Trans Fat 0 g

Cholesterol 6.8 mg2.3%

Sodium 4211.8 mg175.5%

Total Carbohydrates 43 g14.4%

Dietary Fiber 3.2 g12.9%

Sugars 18 g

Protein 10 g20.1%

Vitamin A 21.5% Vitamin C 36.6%

Calcium 31.4% Iron 12.1%

*Based on a 2000 Calorie diet

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Cold Cucumber Soup Recipe