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Fresh Cucumber Soup

Party.Freak's picture
Ingredients
  Pared seeded cubed cucumbers 3 Cup (48 tbs) (3 Medium)
  Light sour cream/Dairy sour cream 16 Ounce (1 Carton, 2 Cups)
  Croutons 1⁄2 Cup (8 tbs)
  Cubed french bread 2 Cup (32 tbs) (1/2 Inch)
  Butter 1⁄4 Cup (4 tbs), melted
  Canned chicken broth 14 1⁄2 Ounce (1 Can)
  Pepper 1⁄4 Teaspoon
  Finely chopped fresh garlic 1⁄4 Teaspoon
  White wine vinegar 1 Tablespoon
  Chopped tomato 1 Tablespoon
  Green onions 1 Tablespoon
  Green pepper 1 Tablespoon
Directions

In 5 cup blender container combine cucumbers, Light Sour Gream, 1/2 cup chicken broth, pepper, garlic and vinegar.
Cover; blend at High speed until smooth (30 to 60 seconds).
In medium bowl stir together cucumber mixture and remaining chicken broth.
Refrigerate at least 1 hour.
Meanwhile, heat oven to 400°.
In medium bowl toss together bread and butter.
Place on cookie sheet.
Bake for 5 to 7 minutes or until lightly browned; cool.
Top each serving of soup with tomato, green onions, green pepper and croutons.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Cucumber

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1445 Calories from Fat 877

% Daily Value*

Total Fat 99 g151.6%

Saturated Fat 60.2 g300.8%

Trans Fat 0 g

Cholesterol 279.7 mg93.2%

Sodium 1012.8 mg42.2%

Total Carbohydrates 106 g35.2%

Dietary Fiber 8.8 g35.4%

Sugars 15.3 g

Protein 40 g80.9%

Vitamin A 73.5% Vitamin C 42.5%

Calcium 72.6% Iron 26.3%

*Based on a 2000 Calorie diet

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Fresh Cucumber Soup Recipe