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Cold Cucumber Soup

fast.cook's picture
  Butter 2 Tablespoon
  Onion 1 Small, finely chopped
  Garlic 1 Clove (5 gm), finely chopped
  Cucumbers 3 Large, peeled, halved lengthwise, seeded and chopped
  Unbleached white flour 3 Tablespoon
  Vegetable broth/Chicken broth 2 Cup (32 tbs) (Homemade)
  Salt 1 Teaspoon
  Plain yogurt 3⁄4 Cup (12 tbs)
  Snipped dill weed 1 Tablespoon (Fresh)
  Grated lemon rind 1 Teaspoon
  Ground mace 1⁄8 Teaspoon

1. Melt the butter in a heavy skillet and saute the onion, garlic, and cucumbers for about 10 minutes, or until the onion is tender.
2. Sprinkle with the flour and stir well. Gradually stir in the broth. Add the salt and bring to a boil. Cover and simmer until the cucumber is tender. Cool. Puree the mixture, in batches, in the container of an electric blender or food processor, or push through a food mill. Stir in the yogurt, dill, lemon rind, and mace. Chill for several hours.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 738 Calories from Fat 283

% Daily Value*

Total Fat 32 g49.7%

Saturated Fat 19.5 g97.6%

Trans Fat 0 g

Cholesterol 86.5 mg28.8%

Sodium 3016.5 mg125.7%

Total Carbohydrates 101 g33.8%

Dietary Fiber 13.5 g54.2%

Sugars 28.5 g

Protein 21 g42.8%

Vitamin A 55% Vitamin C 84.6%

Calcium 67.7% Iron 69.5%

*Based on a 2000 Calorie diet

Cold Cucumber Soup Recipe