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Cucumber Soup

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Ingredients
  Cucumber 1⁄2 Large
  Lemon juice 1 Tablespoon
  Spring onions 6 Ounce
  Vegetable stock/Chicken stock 1⁄2 Pint (300 Milliliter)
  Fromage frais 3⁄4 Pint (450 Milliliter)
  Chopped chives 1 Tablespoon (For Garnishing)
  Chopped mint 1 Tablespoon (For Garnishing)
  Salt To Taste
  Ground black pepper To Taste
Directions

Peel and dice most of the cucumber, but save one or two portions with the peel on to give both colour and more flavour to the soup.
Too much peel creates a rather bitter taste.
Liquidize all the ingredients to give a smooth soup.
Serve cold topped with chives and mint.
This mixture is very refreshing if it is lightly frosted as described under Frosted Consomme.
Allow only a short time in the freezer.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 274 Calories from Fat 13

% Daily Value*

Total Fat 1 g2.3%

Saturated Fat 0.18 g0.89%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 875 mg36.5%

Total Carbohydrates 36 g12.2%

Dietary Fiber 8.5 g33.9%

Sugars 7.1 g

Protein 33 g66.8%

Vitamin A 63% Vitamin C 94.6%

Calcium 20.2% Iron 23.5%

*Based on a 2000 Calorie diet

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Cucumber Soup Recipe