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Cucumber Soup

Ingredients
  Chopped onion 1 Cup (16 tbs)
  Safflower oil 4 Teaspoon
  Brown rice flour/Potato flour 2 Teaspoon
  Canned regular strength chicken broth/3 1/2 cup homemade stock 28 Ounce (2 Cans, 14 Ounce Each)
  Peeled seeded diced cucumber 2 Cup (32 tbs)
  Dill weed 2 Teaspoon
  Salt To Taste
  Thin cucumber slices 4
Directions

Saute the onion in the oil until soft.
Sprinkle on flour.
Stir in flour and cook over moderate heat 2-3 minutes.
Add broth and cucumber.
Bring to a boil.
Lower heat, and cook, covered, until cucumber is tender, about 15 minutes.
Whirl in blender or food processor until very smooth.
Return to pan.
Reheat but do not boil.
Add the salt to taste.
Serve either hot or cold with a slice of cucumber floating on top.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Cucumber
Interest: 
Healthy

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4.0625
Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 319 Calories from Fat 81

% Daily Value*

Total Fat 10 g14.8%

Saturated Fat 1.2 g6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1675.1 mg69.8%

Total Carbohydrates 47 g15.5%

Dietary Fiber 8.9 g35.5%

Sugars 10.7 g

Protein 17 g34.3%

Vitamin A 16.8% Vitamin C 131.5%

Calcium 31.7% Iron 48%

*Based on a 2000 Calorie diet

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Cucumber Soup Recipe