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Iced Cucumber Soup

Ingredients
  Cucumber 1 Medium
  Onion 1 Small, chopped
  Butter 1⁄2 Ounce
  Stock 1⁄2 Pint
  Seasoning To Taste
  Milk/Evaporated milk 4 Tablespoon
  Lemon slices 4 (For Garnish)
Directions

Cut cucumber into pieces, leaving on some of the peel.
Fry onion in butter, add cucumber, half the stock, seasoning and simmer gently for about 15 minutes.
Put through sieve or into electric blender to make a puree.
Add milk or evaporated milk and rest of stock, and when cold pour into freezing tray and leave until lightly frosted.
Serve in soup cups garnished with slices of lemon.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Freezed
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Cucumber
Interest: 
Quick, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 256 Calories from Fat 139

% Daily Value*

Total Fat 16 g24.2%

Saturated Fat 9 g45%

Trans Fat 0 g

Cholesterol 38.9 mg13%

Sodium 409 mg17%

Total Carbohydrates 23 g7.7%

Dietary Fiber 4.1 g16.5%

Sugars 10.9 g

Protein 10 g20.3%

Vitamin A 12% Vitamin C 58%

Calcium 14.7% Iron 5.1%

*Based on a 2000 Calorie diet

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Iced Cucumber Soup Recipe