Chilled Cream of Cucumber Soup Recipe

Rating 5

"We grow lots of cukes in North Carolina, and plenty are available from friends if you don't happen to have a garden," writes Doris Heath of Franklin, North Carolina. "This is a good make-ahead summer soup that is so cool and refreshing. If people like cucumbers, they will enjoy this-even those who say they don't care for cold soup."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Chilled Cream of Cucumber Soup Recipe
  • Prep: 10 min. Cook: 20 min. + chilling
  • Yield: 8 Servings
10 20 30

Ingredients

  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 2 pounds cucumbers, peeled
  • 5 cups chicken broth
  • 1/4 cup minced fresh dill or 1 tablespoon dill weed
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 cup quick-cooking farina
  • 1 cup (8 ounces) reduced-fat sour cream, divided

Directions

  • In a large saucepan, saute onion in butter until tender. Slice 1/3 cup cucumbers; refrigerate. Chop the remaining cucumbers and add to onion mixture. Add the broth, dill, vinegar and salt; bring to a boil. Gradually add farina, stirring constantly. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally. Cool slightly.
  • In a blender, process soup in batches until pureed. Pour into a container; refrigerate until chilled. Just before serving, whisk in 1/2 cup sour cream. Garnish each serving with reserved cucumber slices and 1 tablespoon sour cream. Yield: 8 servings (2 quarts).

Nutritional Analysis: One serving (1 cup) equals 116 calories, 6 g fat (4 g saturated fat), 18 mg cholesterol, 707 mg sodium, 11 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1/2 starch.

Originally published as Chilled Cream of Cucumber Soup in Light & Tasty June/July 2001, p19

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Chilled Cream of Cucumber Soup

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(1-1) of 1 reviews

Reviewed on Jul. 05, 2010 by tinkermom

Sooo delicious! Easy to make and perfect for summer. Even my fussy husband loved it. This is now in my summer recipe repertoire!

 
 

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